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Easy Gluten-Free Beef Stroganoff

Cook Time45 mins
Total Time45 mins
Course: Entree
Servings: 4
Author: Cynthia


  • 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.