Gluten Free Beef Stroganoff

One of the most fun and satisfying aspects of being a recipe developer and food blogger is being inspired to revisit childhood memories and turn them into new family favorites. Only now I make them gluten free. I did that with my mom’s creamy ground beef and potatoes skillet. Today’s recipe is another example.

Most people are probably familiar with the beef stroganoff recipe in the classic Betty Crocker Cookbook. That’s the one my mom always made, and this is my variation on that recipe. Like the cookbook version, savory beef and mushrooms are covered in a rich sauce and served over a pile of egg noodles.

But there are a few differences, like Greek yogurt as an option instead of sour cream, cornstarch instead of flour, and gluten free noodles to make it something I can still eat (or spaghetti squash if you prefer a lower-carb or veggie-based version). The creamy comfort still stays the same!

Why This Is My Favorite Beef Stroganoff Recipe

• Ready in 40 minutes. This makes an excellent weeknight dinner option because the noodles boil while the beef and mushrooms cook, so everything comes together quickly.
• Easily gluten free. As I mentioned, there were only a few substitutions needed to make this classic comfort food gluten free. But it still tastes just as good as I remember, and I’m excited to see if you agree!
• Multiple ways to serve it. Beef stroganoff is typically served over egg noodles, which is what I usually do. But my family also loves another variation – serving it in spaghetti squash boats. I’ve included the prep instructions for that in the recipe card, too, in case you want to try it!

Ingredient Notes

• Noodles – Egg noodles are traditional, and you can sometimes find gluten free ones from brands like Manischewitz. However, I find Jovial egg tagliatelle pasta more readily available near me, so that’s what I use. Another option is spaghetti squash, which I talk about more below.
• Butter – For cooking the mushrooms and aromatics.
• Mushrooms – Any fresh mushrooms, such as cremini or button mushrooms, work great.
• Aromatics – Garlic & onion.
• Olive oil – For cooking the beef.
• Beef – I like to use sirloin steak because it cooks quickly and stays tender. Other cuts, like ribeye, sirloin steak tips, and tenderloin also work.
• Beef stock – Or beef broth. Serves as a savory base for the sauce. Check that the brand you chose is gluten free.
• Worcestershire sauce – Adds savory umami notes and more beefy flavor to the sauce. In the U.S., brands like Lea & Perrins and French’s are gluten free at the time of writing this post, but always check updated information. And in other countries, it is generally not gluten free, so you can omit it, or substitute gluten free soy sauce or coconut aminos.
• Cornstarch – Thickens the sauce instead of flour.
• Greek yogurt – I like to use Greek yogurt in place of the usual sour cream, but you can stick with sour cream, if you prefer. Lowfat and nonfat yogurt both work great.
• Parsley – I like to finish my stroganoff with a little freshness.

How To Make Beef Stroganoff

• Cook the noodles. Cook the noodles in a pot of salted water according to the package instructions. Drain and set aside. While the water is coming to a boil and the noodles are cooking, prepare the rest of the dish.
• Cook the mushrooms. Melt the butter in a skillet. Sauté the mushrooms and onion until tender. Add garlic and cook for another 1-2 minutes until fragrant. Set aside.
• Cook the beef. In the same pan, heat the oil. Add the beef and cook until browned on all sides.

• Simmer. Add a cup of broth, salt, and Worcestershire sauce. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes.
• Thicken. Whisk the remaining broth with the cornstarch. Stir into the beef mixture.

More Gluten Free Beef Recipes

• Chili Lime Cube Steak
• Beef Kebabs
• Individual Beef Wellingtons
• Crockpot Cranberry Balsamic Beef