Gluten-Free Beef Stroganoff with Mushrooms

Why You’ll Love This Recipe

• Classic comfort, fully gluten free—no wheat flour; a silky cornstarch-thickened sauce instead.
• Fast and weeknight-friendly, yet special enough for guests.
• Balanced flavors: seared beef, browned mushrooms, Dijon brightness, and paprika warmth.
• Serve your way: gluten-free egg noodles for twirl-factor or buttery mashed potatoes for cozy vibes.

Grocery List

• Produce: 1 medium yellow onion, 12 oz cremini mushrooms, 3 garlic cloves, fresh parsley, 2 lb Yukon Gold or Russet potatoes (if making mash)
• Dairy: Unsalted butter, full-fat sour cream, whole milk (or lactose-free milk) for mash
• Pantry: Beef sirloin, olive oil, gluten-free beef broth, Dijon mustard (GF), gluten-free Worcestershire sauce (or GF tamari), sweet paprika, cornstarch, dry white wine (optional, GF), gluten-free egg noodles, kosher salt, black pepper

Full Ingredients

Beef and Seasoning

• 1.25 lb (565 g) beef sirloin, ribeye, or top round, sliced 1/4 inch thick against the grain
• 1.25 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1.5 tsp sweet paprika (use half sweet, half smoked for a deeper profile if you like)

Pan and Sauce

• 1 tbsp extra-virgin olive oil
• 3 tbsp unsalted butter, divided
• 1 medium yellow onion (about 8 oz), thinly sliced
• 12 oz (340 g) cremini or button mushrooms, sliced 1/4 inch
• 3 garlic cloves, minced
• 1/4 cup (60 ml) dry white wine (optional, gluten free)
• 1.5 cups (360 ml) gluten-free low-sodium beef broth
• 2 tsp Dijon mustard (verify gluten free)
• 1.5 tsp gluten-free Worcestershire sauce
• 1.5 tbsp cornstarch mixed with 3 tbsp cold water
• 3/4 cup (180 g) full-fat sour cream (verify gluten free)
• 2 tbsp finely chopped fresh flat-leaf parsley, plus more for garnish

To Serve — Gluten-Free Egg Noodles

• 12 oz (340 g) gluten-free egg noodles or wide gluten-free ribbon pasta
• 1 tbsp unsalted butter
• Kosher salt for the pasta water

To Serve — Buttery Mashed Potatoes

• 2 lb (900 g) Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch chunks
• 4 tbsp (56 g) unsalted butter
• 1/2 cup (120 ml) whole milk, warmed (or lactose-free milk)
• 1 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Slice and season the beef

Pat the beef dry and slice it against the grain into 1/4-inch-thick, 2-inch-long strips. In a bowl, toss with 1 tsp of the kosher salt, the black pepper, and the paprika. Let it sit at room temperature while you prep the rest (5–10 minutes) for even cooking.

Step 2: Cook the gluten-free base (noodles or mash)

For noodles: Bring a large pot of well-salted water to a rolling boil. Cook 12 oz gluten-free egg noodles until just tender according to package time (usually 6–8 minutes). Drain, toss with 1 tbsp butter, and keep warm.

For mash: Place potato chunks in a pot, cover with cold water by 1 inch, and add 1 tsp kosher salt. Bring to a boil and cook until easily pierced, 12–15 minutes. Drain well. Mash with 4 tbsp butter and 1/2 cup warm milk. Season to taste with salt and pepper. Keep warm.

Step 3: Sear the beef quickly

Heat a large skillet over medium-high. Add 1 tbsp olive oil and 1 tbsp butter. When the fat is shimmering, add beef in a single layer without crowding; sear 60–90 seconds per side until just browned but still pink inside. Transfer to a plate and repeat with remaining beef. Do not overcook; it will finish in the sauce.

Step 4: Brown the mushrooms and aromatics

Reduce heat to medium. Add the remaining 2 tbsp butter to the skillet. Stir in the onions with a pinch of salt; cook 3–4 minutes until translucent. Add mushrooms, spread into an even layer, and cook undisturbed 2–3 minutes to brown. Stir and continue cooking 4–5 minutes until golden and their moisture evaporates. Add garlic and cook 30 seconds until fragrant.

Step 5: Deglaze and build flavor

Pour in the white wine (if using) and scrape up browned bits; simmer 1 minute. Add the beef broth, Dijon, and gluten-free Worcestershire. Bring to a gentle simmer and cook 2–3 minutes so flavors meld.

Step 6: Thicken and add the sour cream

Stir the cornstarch slurry and stream it into the simmering sauce, stirring constantly. Cook 1–2 minutes until the sauce lightly coats the back of a spoon. Reduce heat to low. In a small bowl, whisk 2–3 spoonfuls of the hot sauce into the sour cream to temper it, then stir the tempered sour cream into the skillet. Do not boil after adding sour cream; keep it below a simmer to prevent curdling.

Step 7: Finish and serve

Return the seared beef and any accumulated juices to the pan. Warm gently 1–2 minutes; the beef should be just cooked through and tender. Adjust seasoning with salt and pepper. If the sauce is too thick, loosen with a splash of broth or hot pasta water. Spoon over the warm gluten-free noodles or mashed potatoes. Sprinkle with chopped parsley and a light dusting of paprika to serve.

Pro Tips

• For easy slicing, chill the steak in the freezer for 15 minutes; then cut thinly across the grain.
• Brown mushrooms well by not overcrowding the pan; caramelization is key to deep flavor.
• Temper the sour cream with hot sauce before adding to the pan and keep heat low to avoid curdling.
• Verify labels: Dijon, Worcestershire, broth, and noodles must be certified gluten free.
• Use low-sodium broth so you can season precisely at the end.

Variations

• Smoky paprika stroganoff: Swap 1 tsp sweet paprika for smoked paprika and add a pinch of cayenne for gentle heat.
• No-wine version: Skip the wine; add 1 extra teaspoon Dijon and 1 teaspoon lemon juice for brightness.
• Chicken stroganoff: Use 1.25 lb thinly sliced boneless, skinless chicken thighs; sear 2–3 minutes per side and proceed as directed.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of broth or milk to loosen; avoid boiling to keep the sour cream sauce silky. Freezing is best done before adding sour cream: cook through Step 5, cool, and freeze up to 2 months. Thaw, reheat, then proceed with Steps 6–7. Cook noodles fresh for best texture; mashed potatoes can be made 1 day ahead and reheated with a little extra milk.

Nutrition (per serving)

Approximate for noodle version: 820 calories; 39 g protein; 42 g fat; 70 g carbohydrates; 4 g fiber; 7 g sugars; 980 mg sodium. Nutrition will vary based on brands and whether you choose noodles or mashed potatoes.