Easy gluten-free beef stroganoff is a quick weeknight dinner recipe. All of the great taste of traditional beef stroganoff, but this easy meal can be made in just 45 minutes.
My husband had a craving for Beef Stroganoff last week, so I poured over a few recipes to find the “easiest” and “best” recipe I could find. “Easiest” and “Best” are not necessarily two words that go together. Sometimes cooking something good just requires time. Cook’s Illustrated is always my first stop when looking for the “perfect” recipe. Nice, but looong! I wanted to develop a recipe that would be good, but that a home cook could pull together in under an hour, (less if possible!).
So I took a few of the Cook’s Illustrated short-cuts and worked them in to this version. Traditional Beef Stroganoff doesn’t have mushrooms, but I love mushrooms, and this version has plenty. I omitted the flour and substituted cornstarch to thicken the sauce slightly and keep it gluten free. Serve it with gluten free noodles or over mashed potatoes if you like.
I also make a nice vegetarian recipe version, Mushroom Stroganoff, that I found years ago in Diet for a Small Planet.
Enjoy this easy gluten-free beef stroganoff recipe!
Easy Gluten-Free Beef Stroganoff
- 1 pound top round or sirloin cut into strips
- 2 teaspoons gluten free soy sauce or tamari
- 1 large onion sliced
- 3/4 pound cremini or brown mushrooms sliced, or quartered depending on how large they are
- 1 Tablespoon olive oil
- 2 teaspoons hot water
- 1 Tablespoon dry mustard (I use Coleman's)
- 1 teaspoon sugar
- 2 teaspoons tomato paste
- 2 cloves garlic minced
- 1/2 teaspoon paprika
- 1/3 cup dry white wine or vermouth
- 1 1/2 cups beef broth
- 1 1/2 teaspoons cornstarch
- 1/2 cup sour cream
- Chopped parsley for garnish
- In a bowl, marinate steak pieces in soy sauce.
- Meanwhile in a microwaveable bowl, cook mushrooms on high until they have decreased in volume by half, about 4 to 5 minutes. Drain mushrooms and set aside. Discard liquid.
- Combine water, dry mustard, sugar, and 1/2 teaspoon black pepper in a small bowl until a smooth paste forms; set aside.
- Pat steak pieces dry. Heat oil in a 12 inch skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides, about 5 minutes. Transfer meat to large plate and set aside.
- If necessary, add a bit more oil. Sauté mushrooms and onion until they begin to brown, scraping up browned bits on bottom of the pan, about 6 to 8 minutes.
- Mix cornstarch and beef broth together in a small bowl.
- Reduce heat to medium, add garlic, stir a minute or two, add tomato paste, 1/3 cup wine, mustard paste, broth and cornstarch mixture to skillet and continue cooking until sauce begins to thicken slightly.
- Add steak back to pan and continue cooking until meat is cooked through and sauce is slightly thickened.
- Season with salt, pepper and paprika. Remove from heat allow to cool just a couple of minutes. Stir in sour cream. Garnish with parsley
- Serve over gluten free noodles, rice or mashed potatoes.