A amazing twist on the classic beef stroganoff, this gluten-free version ensures everyone can enjoy this hearty dish without worry. Perfect for weeknight dinners or special occasions, it’s packed with flavor and easy to make.
Why This Recipe Works
- Uses gluten-free flour to thicken the sauce, making it safe for those with gluten sensitivities.
- Incorporates sour cream for that traditional stroganoff tanginess and creaminess.
- Quick cooking time means you can have a delicious meal on the table in under an hour.
- Simple ingredients that are easy to find in any grocery store.
- Perfect balance of flavors with a hint of mustard and paprika for depth.
Ingredients
- 1.5 lbs beef sirloin, thinly sliced
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp gluten-free flour
- 2 cups beef broth
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley for garnish
Equipment Needed
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Beef
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef slices in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 3 minutes per side until nicely browned. Remove the beef from the skillet and set aside.
Step 2: Sauté the Vegetables
In the same skillet, add the remaining olive oil, onions, and garlic. Cook for about 5 minutes until the onions are translucent. Add the mushrooms and cook for another 5 minutes until they’re soft and have released their moisture.
Step 3: Make the Sauce
Sprinkle the gluten-free flour over the vegetables and stir to coat. Gradually add the beef broth, stirring constantly to prevent lumps. Bring to a simmer and cook for about 5 minutes until the sauce thickens.
Step 4: Combine and Simmer
Return the beef to the skillet along with the Dijon mustard and paprika. Stir to combine and let simmer for another 10 minutes to allow the flavors to meld.
Step 5: Finish with Sour Cream
Remove the skillet from the heat and stir in the sour cream. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Tips and Tricks
For an even richer flavor, consider using a mix of wild mushrooms. If you’re in a pinch, you can substitute the gluten-free flour with cornstarch, but adjust the quantity as cornstarch has a stronger thickening power. To make this dish ahead of time, prepare everything except the sour cream. Add the sour cream just before serving to prevent curdling.
Recipe Variations
- For a dairy-free version, use coconut cream instead of sour cream.
- Add a splash of white wine to the sauce for an extra layer of flavor.
- Substitute the beef with chicken or portobello mushrooms for a lighter version.
- Serve over gluten-free pasta or mashed potatoes for a different twist.
Frequently Asked Questions
Can I make this recipe dairy-free?
Absolutely! Swap out the sour cream for a dairy-free alternative like coconut cream. Just be sure to adjust the seasoning as coconut cream can add a slight sweetness to the dish.
What’s the best cut of beef to use?
Sirloin is ideal for its tenderness and flavor, but you can also use tenderloin or ribeye if you prefer. Just make sure to slice the beef thinly against the grain for the most tender results.
Can I freeze beef stroganoff?
Yes, but it’s best to freeze it before adding the sour cream. Thaw in the refrigerator overnight and reheat gently, stirring in the sour cream just before serving.
Summary
This gluten-free beef stroganoff is a delicious, comforting dish that’s easy to make and sure to please everyone at the table. With simple ingredients and straightforward steps, it’s a weeknight winner.