This 30-minute beef stroganoff is comforting, savory, and perfect for any day of the week. It’s dairy-free, gluten-free, and made with wholesome, real ingredients! 

Looking for another gluten-free 30-minute dinner? Try this beef teriyaki or stir-fry beef recipe.

Gluten-free beef stroganoff plated with steamed peas.


 

Gluten-free beef stroganoff is one of those classic comfort foods the whole family will love. Thanks to flavorful sauce, al dente egg noodles, and tender beef, this stroganoff is a home run.

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

Why I love this recipe

  • Comes together in 30 minutes – This gluten-free beef stroganoff recipe can be made in 30 minutes or less, making it a great weeknight dinner.
  • Crowd-pleasing comfort food – Made with simple ingredients, creamy sauce, and savory beef stock, this gluten-free beef stroganoff is classic comfort food! It’s the perfect meal for a chilly winter night.
  • Gluten- and dairy-free – Serve this beef stroganoff with gluten free pasta for a gluten-free, dairy-free meal that everyone will love! No one will even realize it’s made with cashew cream!
Table of Contents

Ingredients You’ll Need

Here are a few notes on the key ingredients to make this gluten-free beef stroganoff.

overhead shot of ingredients needed to make dairy-free beef stroganoff
  • 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 for this gluten-free beef stroganoff, 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 in this gluten-free beef stroganoff. 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 gluten-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. For more information, check out this article Is Worcestershire Sauce Gluten-Free?

How to Make Gluten-Free Beef Stroganoff

Cashews in a bowl, and cashews blended in a blender.

Make the cashew cream. The first step to making this dairy-free gluten-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.

Beef in a large skillet, and mushrooms and onions in a large skillet.

Cook the beef. 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.

Cook the vegetables. 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 sauce. 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.

Combine all ingredients. Stir in the beef and cashew cream, then heat through. Add the parsley and season to taste with salt/pepper.

Serve. 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!

Storage and 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.

close up image of beef stroganoff in pan

Recipe Tips

  • Soak the cashews: 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. 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!
  • Add lemon juice: Add a little bit of lemon juice to recreate the zing you get from regular sour cream.
  • Substitutions for cashew cream: If you can eat dairy, you can definitely use regular sour cream or plain Greek yogurt in this gluten-free beef stroganoff. However, keep in mind that it will no longer be a dairy-free beef stroganoff recipe! You could also use coconut cream to keep it dairy-free.
  • Serving ideas: 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!
Beef stroganoff plated with steamed peas

More Gluten-Free Dinner Recipes

  • Gluten-Free Meatloaf – This amazing, homemade gluten-free meatloaf is a family favorite! It’s full of flavor and made with pantry staples. 
  • Gluten-Free Chicken Pot Pie – This gluten-free chicken pot pie has an EASY, gluten-free biscuit topping! No rolling or shaping pie crust needed!
  • Gluten-Free Pot Roast – Hands down my favorite recipe for naturally gluten-free pot roast! With a flavorful porcini mushroom gravy, it makes the perfect Sunday dinner.
  • Gluten-Free Cream of Mushroom Soup gluten-free cream of mushroom soup that’s savory, flavorful and makes the perfect base for a range of recipes.
  • Sirloin Tip Roast – Tender beef, rich sauce, and perfectly cooked vegetables! It’s an ideal one-pot meal that can be made ahead for busy weeknights or a delicious Sunday dinner!
  • Gluten-Free Shepherd’s Pie – Shepherd’s pie is the ultimate comfort food! It’s creamy, hearty, flavorful, and a well-balanced meal in one dish. 
beef stroganoff on white plate topped with parsley and served with peas
4.95 from 38 votes

Gluten-Free Beef Stroganoff (Dairy-Free)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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

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!

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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
    This stroganoff is so yummy for being dairy & gluten free!! You can’t even tell, with it’s delicious flavor!! It’s hearty & a comforting meal!

    1. There are many brands of gluten-free flour on the market today. It’s made of a blend of various gluten-free grains and starches.

  2. 5 stars
    This is amazing! I was very skeptical as I’m just starting my gluten free and dairy free diet, but the author is correct – the cashew cream tastes just like sour cream in this recipe. Even my foodie husband gives it rave reviews. Definitely a do over.

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