Featured Comment
From Lisa: “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. ★★★★★”
From Joslyn: “Made this last night and it was a hit! Everyone loved it. ★★★★★”
From Vanessa: “Delicious!!! It is so hard to find really good tasty yummy gf and dairy free recipes. All my family loved it, even those that are not gluten and dairy free fans.
Definitely added to my recipe book. Thank you! ★★★★★”
Why Try This Gluten-Free Beef Stroganoff
This gluten-free beef stroganoff is a regular in our dinner rotation! It’s quick, cozy, and dairy-free, making it an easy meal I can throw together knowing my whole family will enjoy it.
I like to serve it over Jovial gluten-free egg noodles or rice, and then pair it with steamed peas, green beans, or this arugula pear goat cheese salad (it uses my favorite maple vinaigrette)!
- Rich and creamy. Cashew cream and a squeeze of lemon juice recreate the tangy richness of the traditional sour cream sauce.
- Ready in 30 minutes. This family-favorite dinner comes together quickly, making it perfect for busy weeknights.
- Easy to customize. Use thinly sliced steak, stew meat, or ground beef and any gluten-free flour you like!
What You Need
Here are a few notes on some of the key ingredients to make this gluten-free beef stroganoff. Jump to the recipe card below for the exact measurements.
- Beef. My preference is thinly-sliced flank steak, but this gluten-free beef stroganoff also works well with beef tenderloin, stew meat, and even ground beef.
- Gluten-free flour. The flour is key to creating a thicker sauce, but any kind will work. You don’t need to use a specific gluten-free measure-for-measure flour. I often use tapioca or rice flour!
- Mushrooms. Any fresh mushrooms will work! I like sliced cremini or Baby Bella mushrooms. They have a slightly earthier flavor and hold their shape well when cooked.
- Worcestershire sauce. I love how a little Worcestershire sauce gives the cashew cream an extra layer of tanginess that goes perfectly with the savory beef. Not all Worcestershire sauce is gluten-free, so always check the label! I like to use Lea & Perrins (US version).
How to Make Gluten-Free Beef Stroganoff
Here’s an overview of how to make this gluten-free beef stroganoff. You can jump to the recipe for the full instructions!
Make the cashew cream. Cover the cashews with water and microwave for 90 seconds, then let them sit for 5 minutes to soften. I usually start on the beef while I wait. Drain the water, then blend the cashews with 1/2 cup of beef broth and lemon juice. I look for it to become completely smooth, adding extra broth along the way, if needed.
Sear the beef. I pour the olive oil in a large sauté pan over medium-high heat and add the beef in an even layer. I’m pretty generous with the salt and pepper. You want to let the slices cook without moving them for 3-4 minutes to get a nice sear. Cook them on the other side for another 2-3 minutes, then transfer the beef to a plate.
Erin’s Tip
Be sure to soak the cashews so they blend up smooth for the cream sauce. Then a little bit of lemon juice helps 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!
Cook the onion and mushrooms. I use the same sauté pan and add a little more oil, if needed. Cook the vegetables over medium heat for about 6-8 minutes. You want them to soften and become caramelized. Then add the garlic and cook until fragrant. This usually only takes 30 seconds!
Add the flour and wine. Sprinkle in the gluten-free flour and stir for a minute or two to cook off that raw flour flavor. I then bump up the heat and add the wine. As you stir, scrape the bottom of the pan. You want the wine to reduce slightly which takes just 2-3 minutes.
Erin’s Tip
I like to buy the small, picnic-size bottles of white wine for recipes like this. The alcohol will cook out, but if you want to skip the wine altogether, you can use more beef broth in its place.
Build the sauce. I slowly add in the beef broth and let it simmer for 5 minutes before adding in the cooked beef and cashew cream. They just need to heat through.
Season and serve. I add parsley, then sprinkle a little more salt and pepper on top. Scoop a generous portion out onto some noodles or rice and dinner is served!
Can you use roasted cashews for the cream sauce?
Unfortunately roasted cashews won’t work. Raw, unsalted cashews are much softer and blend into a creamier sauce.
Can you substitute the cashew cream with another dairy-free option to make it nut-free?
Cashew cream provides the closest texture and flavor to traditional stroganoff, but if you want to make it nut-free, you can use coconut cream or dairy-free sour cream.
More Gluten-Free Dinner Recipes
Gluten-Free Beef Stroganoff (Dairy-Free!)
Video
Ingredients
- 2 tablespoons olive oil
- 1-1.5 lbs thinly-sliced flank steak
- kosher salt and ground 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 an extra 1/2 cup 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!
This was delish!!!
This was excellent! My non gluten or dairy free husband took a bite and said wow! This is gluten and dairy free, this is a keeper!! I did double the cashew part and think it was yummy with the extra sauce.
I love this recipe.!! But I am wondering what the serving size is for the nutrition information? I don’t see it anywhere?
Thanks!
Great smooth recipe. I found your recipe after finding “Beef Stroganoff” on Simply Recipes. Sort of combined parts of both. Much better tasting than from box mixes gluten free – and fresher with fresh ingredients. Thank you!
So glad you enjoyed it! 🙂
When does the meat go back in?
Thanks!
I made this and it was delicious. I plan on making it many times. I made sure to save the post. Thank you.
I feel as though maybe the recipe should be corrected in the instructions. I didn’t see in the instructions when you add the Worcestershire or beef back in and I didn’t see the comments about boiling or soaking the cashews ahead of time until I had already done it
Instead of the cashew cream, I use cashew yogurt. It tastes delicious!
Do you think it would be possible to sub in almond milk? (Don’t have cashews on hand!)
We just made the switch to dairy and gluten free, I’m still getting the hang of things lol
Thanks!
hello!! do you need to soak the cashews to make the cream? or just blend the cashews raw with the broth?
You definitely need to soak them, otherwise you end up with a nutty stroganoff. This was my experience tonight. I’ll definitely soak the cashews overnight next time.
How to make without cashews?
Hello I was wondering if you could suggest a subsitute for Worcestershire sauce since most or not gluten free.
Thank you
Ariana
I use lea and perrins worcestershire sauce – it is gluten-free!
Can you do this without cashews. My husband has a nut allergy
I used 1/2 cup coconut milk (full fat) in place of the cashews and it tastes great! 🙂 Added bonus is you don’t have to use a blender.
Great to know! 🙂
I used Tofutti sour cream and it was delicious
Great to know if turned out with that!
Would this freeze ok?
I completely agree with what you said about eating 100% gluten free at home. My husband is not DF and GF like I am but we make some pretty rockin’ meals (thanks in part to your rockin’ recipes) but when we go out he eats as much gluten and dairy as he wants! It was an agreement we made to not make 2 different meals at home and for him to also support me in my life change. It’s been such a game changer for me. DF and GF for 3 years now and loving it! Thanks for all your personal input and your amazing recipes! You’ve been a God send for sure. I will most assuredly be doing this recipe because this is the stuff I grew up on and kinda surrender the idea that I could eat something like this again. Thanks for the recipe! I trust you so I’m excited to try it!
and PS- CASHEW CREAM is the BEST!!!
and I like the ground beef version too. Growing up, steak was too expensive so ground turkey was what we had.
Thanks!