This 30-minute beef stroganoff is comforting, savory, and perfect for any day of the week. Plus, it’s made with wholesome, real ingredients! Nobody will guess it’s dairy-free and gluten-free!

Want a gluten-free beef stroganoff recipe that won’t leave you missing the original? This recipe is it! In fact, this hearty and satisfying dish skips the gluten and the dairy—but your family members and guests will be none the wiser.

Try this Beef Teriyaki for another gluten-free 30-minute dinner! You also might like this amazing, gluten-free stir-fry beef recipe.

Gluten-free beef stroganoff plated with steamed peas.

Many beef stroganoff recipes are made with cream of mushroom soup, heavy cream, or even cream cheese. This gluten- and dairy-free beef stroganoff recipe delivers the same richness with beef broth (or dry white wine), and a lightened-up cashew cream. (You could also save time by using coconut cream.)

While gluten-free beef stroganoff may not be considered haute cuisine, it’s a classic comfort food the whole family will love. Thanks to flavorful sauce, al dente egg noodles, and tender beef, this stroganoff is a home run.

Why You’ll Love this Gluten-Free Beef Stroganoff

  • Comes together in 30 minutes
  • Great for a chilly day
  • Comfort food the whole family will love
  • Gluten- and dairy-free

For more comfort food recipes try this gluten-free meatloaf, gluten-free chicken pot pie, gluten-free cream of mushroom soup and gluten-free shepherds pie.

Ingredients You’ll Need

overhead shot of ingredients needed to make dairy-free beef stroganoff

Here are some of the key ingredients that make this such a great recipe!

  • Beef: This gluten-free beef stroganoff works well with any thinly sliced steak, beef tenderloin, stew meat, or even ground beef.
  • Mushrooms: While any fresh mushrooms will work, I prefer sliced cremini or Baby Bella mushrooms.
  • Gluten-Free Flour: Gluten-free flour (like tapioca flour or rice flour) is key for creating a thicker sauce. Any brand will work!
  • Dry White Wine: I like to buy the small, picnic-size bottles of white wine to use in recipes. (Keep in mind—the alcohol will cook out.) If you want to skip the wine in this dairy-free beef stroganoff, you can also use more beef broth instead.
  • Worcestershire Sauce: Make sure to choose a brand that is gluten-free, like Lea and Perrins.

How to Make Gluten-Free Beef Stroganoff

Make the Cashew Cream

Cashews in a bowl, and cashews blended in a blender.
  • The first step to making this dairy-free beef stroganoff is to place the cashews in a microwave-safe bowl. Cover them with water, then microwave the bowl for 90 seconds to heat/soften the cashews. (This makes them easier to blend into a smooth cream.)
  • Let the cashews sit for 5 minutes or so to soften. (You can start cooking the beef during this time.)
  • Drain off the water and place the drained cashews in a small blender. Add ½ cup beef broth and lemon juice. Blend until completely smooth, adding more broth if needed. Set aside.

Make the gluten- and dairy-free beef stroganoff

Beef in a large skillet, and mushrooms and onions in a large skillet.
  • Heat olive oil (coconut oil or avocado oil works too) in a large skillet over medium-high heat. Add the beef in an even layer. Season generously with salt and pepper, then let cook without moving for 3-4 minutes to get a nice sear. Stir and cook on the other side for another 2-3 minutes. Transfer to a plate.
  • If using a lb ground beef, spread the beef into an even layer in the large pan. Then season with salt and pepper. Use a spatula or wooden spoon to break up the beef, then cook until no longer pink. Transfer to a plate.
  • Add the onion and mushrooms to the now-empty pan. (Add a little more oil if needed.) Cook on medium heat until the onions are softened and caramelized, about 6-8 minutes. Add the garlic and cook for 30 seconds until fragrant.
Mushrooms, onions, and flour in a skillet. Beef broth being added to the skillet.
  • Make the gluten-free beef stroganoff sauce by sprinkling the gluten-free flour mixture over the onions and mushrooms. Stir for a minute or so to get rid of the raw flour flavor. Increase the heat and add the wine, stirring until smooth and scraping up the bottom of the pan. Cook for 2-3 minutes until the wine is slightly reduced.
  • Slowly add the beef broth, followed by the Worcestershire sauce. Whisk and stir until smooth. Let simmer for about 5 minutes.
Beef being added to the skillet. Cream sauce being added to the skillet.
  • Stir in the beef and cashew cream, then heat through.
  • Add the parsley and season to taste with salt/pepper.
  • Serve the gluten- and dairy-free beef stroganoff over gluten-free egg noodles, rice, cassava flour pasta, or even cauliflower mash or cauliflower rice (for a low carb option). Enjoy!

Tips for Dairy-Free Beef Stroganoff

  • Be sure to soak the cashews before blending! This helps soften them so they will blend up nice and smooth for dairy-free beef stroganoff.
  • Add a little bit of lemon juice to recreate the zing you get from regular sour cream.
  • I was originally skeptical about using cashew cream to replace dairy, but trust me—you won’t even notice the difference in this dairy-free beef stroganoff recipe!
  • If you can eat dairy, you can definitely use regular sour cream or plain Greek yogurt. However, keep in mind that it will no longer be a dairy-free beef stroganoff recipe!
close up image of beef stroganoff in pan

Recipe FAQs

Does beef stroganoff contain gluten?

Yes, traditional beef stroganoff recipes contain gluten. This version is thickened with gluten-free flour instead of traditional flour to make it gluten-free.

What is beef stroganoff sauce made of?

Beef stroganoff sauce is made from beef broth that is thickened with flour or corn starch. I created gluten- and dairy-free beef stroganoff by using gluten-free flour as a thickening agent and cashew cream in the sauce.

Is beef stroganoff German or Russian?

Beef stroganoff is a Russian dish that was named after Count Alexander Grigorievich Stroganoff, who lived during the late 19th century. Today, the dish is popular in America and many other countries!

Check out this article on is Worcestershire sauce is gluten-free!

What to Serve with Gluten-Free Beef Stroganoff

I like to serve my gluten-free beef stroganoff over Jovial gluten-free egg noodles or rice. I serve the stroganoff with steamed peas, green beens, or a side salad. It’s comfort food at its finest!

Gluten-Free Stroganoff Storage/Freezing Instructions

To Store: This dairy-free beef stroganoff can be stored in an airtight container for up to three days in the fridge.

To Freeze: If you’d like to prepare the meal in advance, you can make the dairy-free beef stroganoff, let it cool, and store in an airtight container or gallon-size freezer bag. When you’re ready to eat it, cook in the slow cooker or Instant pot pressure cooker. Make rice or noodles on the day of.

Beef stroganoff plated with steamed peas

More Gluten-Free Dinner Recipes

I hope you enjoy this comforting, easy recipe as much as we do! If you make this family favorite gluten-free and dairy-free beef stroganoff, be sure to leave me a comment/rating below. I’d love to hear from you!

beef stroganoff on white plate topped with parsley and served with peas
4.91 from 21 votes

Gluten-Free Beef Stroganoff (Dairy-Free)

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings
This 30-minute beef stroganoff is comforting, savory, and perfect for any day of the week. Plus, it's gluten/dairy-free and made with wholesome, real ingredients! Nobody will guess it's dairy-free!

Video

Ingredients

  • 2 tablespoons olive oil
  • 1-1.5 lbs thinly-sliced flank steak or ground beef
  • salt and pepper
  • 1 small or 1/2 a large white or yellow onion thinly sliced
  • 8 oz thinly sliced cremini or baby bella mushrooms
  • 3 cloves garlic minced
  • 1 1/2 tablespoons gluten-free flour
  • 1/2 cup dry white wine or 1/2 cup more beef broth
  • 1 1/2-2 cups beef broth
  • 1 tablespoon Worcestershire sauce

For the Cashew Cream:

  • 1/2 cup raw cashews + 1/2 cup beef broth (or 1/2 cup sour cream)
  • 2 teaspoons lemon juice
  • optional garnish: chopped fresh parsley

Instructions 

Make the Cashew Cream:

  • Place the cashews in a microwave-safe bowl and cover with water. Microwave for 90 seconds to heat/soften the cashews. (This makes them easier to blend into a smooth cream.)
  • Let the cashews sit for 5 minutes or so to soften. (You can start cooking the beef during this time.)
  • Drain off the water and place the drained cashews in a small blended. Add 1/2 cup beef broth and lemon juice. Blend until completely smooth, adding more broth if needed. Set aside.

Make the Stroganoff:

  • Heat the olive oil in a large saute pan over medium-high heat. Add the beef in an even layer, season generously with salt and pepper and let cook without moving for 3-4 minutes to get a nice sear. Stir and cook on the other side for another 2-3 minutes.Transfer to a plate.
  • If using ground beef, spread the beef into an even layer then season with salt and pepper. Use a spatula or wooden spoon to break up the beef and cook until no longer pink. Transfer to a plate.
  • Add the onion and mushrooms, and a little more oil if needed to the now empty pan. Cook on medium heat until softened and caramelized, about 6-8 minutes. Add the garlic and cook for 30 seconds until fragrant.
  • Sprinkle the gluten-free flour over the onion/mushroom mixture and stir to cook for a minute or so to get rid of the raw flour flavor. Increase the heat and add the wine, stirring until smooth and scraping up the bottom of the pan. Cook for 2-3 minutes until the wine is slightly reduced.
  • Slowly add the beef broth followed by the Worcestershire sauce, whisking/stirring until smooth and let simmer for 5 minutes or so. Stir in the beef and cashew cream and heat through. Add the parsley and season to taste with salt/pepper.
  • Serve over gluten-free egg noodles or rice. Enjoy!

Notes

Recipe Notes
  • Be sure to soak the cashews before blending! This helps soften them so they will blend up nice and smooth for dairy-free beef stroganoff.
  • Add a little bit of lemon juice to recreate the zing you get from regular sour cream.
  • I was originally skeptical about using cashew cream to replace dairy, but trust me—you won’t even notice the difference in this dairy-free beef stroganoff recipe!
  • If you can eat dairy, you can definitely use regular sour cream or plain Greek yogurt. However, keep in mind that it will no longer be a dairy-free beef stroganoff recipe!

Nutrition

Calories: 449kcal | Carbohydrates: 15g | Protein: 29g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 501mg | Potassium: 820mg | Fiber: 1g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 3.5mg | Calcium: 49mg | Iron: 3.9mg

This post was originally published in March 2016. It was updated with new photos in February 2022.

image for pinterest of  beef stroganoff over egg noodles served with peas

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    My wife found this and I was skeptical, but man it was good, and the 4 and 1 year old both chowed down too! My only addition was a teaspoon or so of shiitake mushroom powder which just elevated it a bit.

    We actually are just dairy-free, so I subbed regular flour and it worked great.

  2. 5 stars
    Thank you for sharing this recipe! Took a few liberties (did not plan out so no soaked cashews) but it was really delicious. Will definitely make again!

  3. 5 stars
    I have made this recipe so many times and it’s always an eyes shut savory experience – who would have thought that cashews paired so well with beef. Thank you.

        1. You can use 1/2 cup of coconut cream! You can buy coconut cream – or you can place a can of coconut milk in the fridge for a few hours and scrape off the cream on top.

  4. 5 stars
    This is so delicious! It is on our rotation regularly. Thanks for the the delicious gluten free recipe that the whole family loves!

  5. 5 stars
    Loved it! A hit with my family! I’m the only avoiding dairy & gluten, but they loved it & didn’t even notice the difference! I used 1 1/2 lbs of deer burger. Simple & delicious!

  6. 4 stars
    My family liked this. I used homemade turkey broth instead of beef so that might be why but I felt it needed more seasoning so I added some liquid aminos. I assume you add the beef back in after the cream sauce….I read the recipe numerous times and when to add the beef back in was missing. I will defiantly make this again!

  7. Hi, If I’m going to freeze all of these meals do I need to cook them before I freeze them, or do I freeze everything in it’s raw state?

  8. Hi Erin, you forgot to mention when to add the beef back and when to add the Worcestershire. I guessed this was after adding the stock to the mushrooms/onions? It came out great anyway!!

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