Gluten-Free Beef Stroganoff
This gluten-free beef stroganoff combines tender, seared beef with a rich mushroom gravy, creating a deliciously satisfying meal that everyone can enjoy.
Ingredients
- 1½ lbs beef sirloin
- Pinch of salt and pepper, or to taste
- 2 tbsp olive oil
- 1 medium yellow onion, finely sliced
- 2 cloves garlic, minced
- 8 oz. white mushrooms, sliced
- 2 tbsp gluten-free all-purpose flour blend
- 2 cups beef broth
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- ⅔ cup sour cream
- 1 tbsp chopped parsley (optional, for garnish)
Instructions
- Freeze the sirloin for 20 minutes to make slicing easier. Cut into thin strips, then season lightly with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the beef in batches, cooking for 30-60 seconds per side until browned. Remove from pan and set aside.
- Reduce heat to medium and add the remaining tablespoon of olive oil. Add onions and sauté for 2-3 minutes until softened and fragrant.
- Stir in garlic and mushrooms, cooking for another 5-7 minutes until mushrooms release their moisture and begin to brown.
- Sprinkle gluten-free all-purpose flour over the vegetables and stir well to coat evenly. Cook for 1 minute to eliminate any raw flour taste.
- Gradually pour in the beef broth, stirring constantly to avoid lumps. Add Dijon mustard and Worcestershire sauce, then bring to a gentle simmer. Cook for 5 minutes until slightly thickened.
- Reduce heat to low and stir in sour cream until fully incorporated and smooth. Avoid boiling to prevent curdling.
- Return the seared beef to the skillet and simmer for 2-3 minutes until heated through. Adjust seasoning with salt and pepper as needed.
- Serve the stroganoff over gluten-free pasta, mashed potatoes, or rice. Garnish with parsley, if desired, and enjoy!