Gluten-Free Dairy-Free Ground Beef Stroganoff
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
635 kcal
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Course
Main Course
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Cuisine
American
Gluten-Free Dairy-Free Ground Beef Stroganoff
Description
The recipe starts with sautéing onions and baby bella mushrooms to develop a caramelized base, then adding garlic and seasoning with salt. Ground beef is browned directly in the skillet and broken into smaller pieces to integrate with the vegetables. A sauce made with full-fat coconut milk, beef broth, lemon juice, Dijon mustard, Worcestershire sauce, and gluten-free all-purpose flour is whisked together and poured into the skillet, then simmered until thickened, blending creamy and tangy flavors.
This stroganoff is served over gluten-free spiral noodles, offering a hearty and satisfying meal suitable for those avoiding gluten and dairy. The sauce has a smooth texture and combines the umami of mushrooms and beef with the bright acidity of lemon and mustard.
The recipe allows flexibility with the flour substitute, recommending tapioca flour if preferred, and suggests an alternative serving over steamed rice. This adds versatility for different dietary preferences.
Ingredients
- 2 Tbsp avocado oil
- ½ yellow onion sliced
- 8 ounces baby bella mushroom sliced
- 3 cloves garlic minced
- 1 pound ground beef
- 1 tsp salt to taste, sea salt
- ⅓ cup beef broth or water, for deglazing the skillet
- 1 (15-ounce) can coconut milk full-fat
- 2 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1 to 2 tsp Worcestershire sauce optional
- 2 Tbsp all-purpose flour gluten-free
For Serving:
- 8 ounces gluten-free spiral noodles
- parsley dried or fresh
Instructions
- Heat the avocado oil to medium-high in a large skillet and add the onion. Sauté, stirring occasionally, until the onion begins to caramelize, about 5 to 8 minutes. Add the mushrooms, garlic, and sea salt and stir well. Cover and cook, stirring occasionally, until the mushrooms soften up, about 3 minutes.
- Make room for the ground beef in the center of the skillet then place it on the hot surface. Brown for 2 to 3 minutes before flipping and browning for another 2 to 3 minutes. Use a spatula to chop up the meat into smaller pieces and mix it in.
- In a bowl or measuring cup, combine the coconut milk, beef broth, lemon juice, mustard, Worcestershire sauce and flour and whisk well until combined.
- Pour the sauce mixture into the skillet and stir well. Bring mixture to a full boil and stir occasionally until the sauce is thick, about 8 minutes.
- While the sauce is cooking, cook the noodles according to package instructions (or prepare the rice ahead of time).
- Once cooked, drain the noodles then transfer them to the skillet with the sauce. Stir well until the noodles are well-coated in sauce.
- Taste the pasta for flavor and add sea salt and/or more Dijon mustard or Worcestershire sauce to taste.
- Sprinkle with dried or fresh parsley and enjoy!
Notes
- Gluten-free all-purpose flour can be substituted with tapioca flour if desired.
- This stroganoff also works well served over steamed white or brown rice instead of noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 635kcal | 32% |
| Carbohydrates | 36g | 12% |
| Protein | 31g | 62% |
| Fat | 39g | 60% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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