Gluten-Free Beef Stroganoff
When I’m craving a cozy, comforting dinner that still feels a little special, this gluten-free beef stroganoff is one of my favorite easy meals to make. It’s rich, creamy, and full of savory flavor. Tender slices of beef and mushrooms are coated in a velvety, gluten-free sauce. It’s the kind of dish that feels indulgent but comes together quickly on a weeknight.Step-by-step photos can be seen below the recipe card.
Ingredients
- 1 ½ lbsbeef sirloin
- salt and pepper (or to taste)
- 2 tbspolive oil
- 1 mediumyellow onion (finely sliced)
- 2 clovesgarlic (minced)
- 8 oz.white mushrooms (sliced)
- 2 tbspgluten-free all-purpose flour blend
- 2 cupsbeef broth
- 1 tbspdijon mustard
- 1 tbspworcestershire sauce
- ⅝ cupsour cream
- 1 tbspchopped parsley (for garnish, optional)
Directions
- 1
Freeze the sirloin for 20 minutes to make it easy to cut. Then cut into thin slices.
- 2
Heat 1 tbsp of olive oil in a large skillet over high heat. Season beef with salt and pepper, then sear quickly in batches until browned (30-60 seconds per side). Remove from the pan and set aside.
- 3
Reduce heat to medium. In the same pan, add the remaining olive oil and chopped onion and cook for 2–3 minutes until softened.
- 4
Add garlic and mushrooms, cooking for another 5–7 minutes until mushrooms release their moisture and begin to brown.
- 5
Sprinkle gluten-free flour over the vegetables. Stir and cook for 1 minute.
- 6
Slowly pour in the beef broth while stirring to avoid lumps. Add Dijon mustard and Worcestershire sauce and bring to a simmer.
- 7
Cook until slightly thickened, about 5 minutes.
- 8
Reduce heat to low. Stir in sour cream until smooth and warmed through (do not boil).
- 9
Return the beef to the pan and simmer for 2–3 minutes to heat through. Adjust seasoning to taste. Serve over gluten-free pasta, mashed potatoes, or rice. Garnish with chopped parsley if desired. Enjoy!