This gluten free beef stroganoff is one of those comfort food recipes that just hits different on a busy weeknight. Tender beef, creamy sauce, and perfectly cooked noodles – all ready in about 30 minutes.

If you’ve been missing classic stroganoff since going gluten free, this one is for you. It tastes just like the original, and nobody at the table will know the difference.

The sauce is rich and creamy with a nice depth of flavor from mushrooms, dijon mustard, and a splash of tamari. It all comes together in one skillet, which makes cleanup pretty easy too.

You’ll serve everything over gluten free egg noodles, and honestly, it’s the kind of meal that feels like a warm hug on a plate.

Why You’ll Love This Recipe

It’s Completely Gluten Free – If you’ve been missing classic beef stroganoff since going gluten free, this recipe brings it back to your table with gluten free egg noodles, gluten free flour, and tamari instead of regular soy sauce so you don’t have to worry about a thing.

The Sauce Is Incredibly Creamy – The combination of sour cream, dijon mustard, and tamari creates a rich and silky sauce that clings to every piece of beef and noodle, and it tastes just as good as the traditional version.

The Mushrooms Add So Much Flavor – Golden seared cremini mushrooms give this dish an earthy, savory richness that pairs perfectly with the tender beef strips and creamy sauce.

Ready in About 30 Minutes – Between searing the beef, cooking the veggies, building the sauce, and boiling the noodles, you can have this entire stroganoff dinner on the table in roughly half an hour.

Ingredients

1 1/2 lb Beef Sirloin (sliced into thin strips)
12 oz Gluten Free Egg Noodles
8 oz Cremini Mushrooms (sliced)
1 Medium Yellow Onion (diced)
3 cloves Garlic (minced)
3 tbsp Butter (divided)
2 tbsp Gluten Free All-Purpose Flour Blend
1 1/2 cups Beef Broth (gluten free)
1 tbsp Tamari (gluten free soy sauce)
1 tbsp Dijon Mustard
3/4 cup Sour Cream
1 tbsp Olive Oil
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Smoked Paprika
Fresh Parsley (chopped, for garnish)

How to Make

Step 1

Season the beef strips with the salt, black pepper, and smoked paprika. Heat the olive oil and 1 tablespoon of butter in a large skillet over high heat. Sear the beef in a single layer, without moving, for about 1 to 2 minutes per side until browned. Work in batches to avoid overcrowding. Transfer the beef to a plate.

Step 2

Reduce heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Add the sliced mushrooms and diced onion, and cook for 5 to 6 minutes, stirring occasionally, until the mushrooms are golden and the onion is softened.

Step 3

Add the garlic and cook for 30 seconds until fragrant. Sprinkle the gluten free flour blend over the vegetables and stir for about 1 minute to coat everything evenly.

Step 4

Slowly pour in the beef broth while stirring constantly. Add the tamari and dijon mustard. Bring the sauce to a simmer and cook for 3 to 4 minutes until it thickens.

Step 5

While the sauce simmers, cook the gluten free egg noodles according to the package directions. Drain and set aside.

Step 6

Remove the skillet from the heat and stir in the sour cream until smooth and creamy. Return the seared beef and any accumulated juices to the skillet and stir gently to combine.

Step 7

Serve the stroganoff over the cooked gluten free egg noodles and garnish with fresh chopped parsley.

Helpful Tips

Sear the Beef in Batches

This is probably the most important step in the whole recipe. If you dump all the beef strips into the skillet at once, they release too much moisture and end up steaming instead of browning. You want that nice brown crust on the outside, and that only happens when each strip has direct contact with the hot pan.

Lay the strips in a single layer with a little space between each one. Let them sit without touching them for a full 1 to 2 minutes so they get a good sear. Flip once and do the same on the other side.

Depending on the size of your skillet, you will probably need to do 2 or 3 batches. It feels slower, but the flavor difference is huge.

Don’t Skip the Flour Step

When you sprinkle the gluten free flour blend over the mushrooms and onions, make sure you stir it around for that full minute before adding any liquid. This cooks off the raw flour taste and coats the vegetables so they help thicken the sauce evenly.

If you skip this step or rush it, you can end up with a sauce that tastes a little pasty or doesn’t thicken the way it should. Gluten free flour blends can be a bit finicky, so give them that extra time to toast in the butter.

Pour the Broth in Slowly

When you add the beef broth, pour it in a slow, steady stream while stirring the whole time. If you dump it all in at once, the flour clumps up and you get lumps in your sauce that are really hard to smooth out.

Keep stirring as the sauce comes to a simmer. You will see it start to thicken after about 3 to 4 minutes. If it still seems a little thin, let it simmer for another minute or two. It will also thicken a bit more once you take it off the heat and add the sour cream.

Frequently Asked Questions

Can I use a different cut of beef instead of sirloin?

Yes, you can use other tender cuts like flank steak, ribeye, or even tenderloin. The key is to slice the beef thinly against the grain so it stays tender after a quick sear.

Avoid tougher cuts like chuck or stew meat for this recipe, since stroganoff cooks fast and those cuts need long, slow cooking to break down and become tender.