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 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.
I’m so glad it turned out for you! Cashew cream is the best!
This is the best stroganoff I have ever made!! Family loves it too! Thank you!
Hooray! Glad you and your family enjoyed it.
I loved it. Hubby was so so. The cashew cream is a great skill to have. I am gluten and dairy free but wonder about my vegan daughter in law with the beef broth (for other recipes). Would vegetable broth work too?
Hi Patricia, we haven’t used vegetable broth, but don’t see a reason why it can’t be used in place of beef broth. Beef broth compliments the flavor from the beef so using vegetable broth in this recipe, or other recipes, would change the flavor a bit. We’re glad you loved the stroganoff!
Thank you for making this dairy free! I am so glad I found this, it was a huge hit!
Will oat or almond flour work for this?
Yes! Just be sure to use an unsweetened milk.
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.
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!
I’m so glad you enjoyed it! Thanks for the comment!
Can’t wait to try this! Is a crock pot an option once the cashew cream is made?
This is so good! My kids and husband make sure there’s never any leftovers
I’m so glad you and your family like it!
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.
I’m so glad you like this recipe! I feel the same way about cashew cream – who knew but so good!
How do you use the coconut cream instead of cashew sauce?
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.
This is so delicious! It is on our rotation regularly. Thanks for the the delicious gluten free recipe that the whole family loves!
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!
Does the or 1/2 sour cream mean instead of the cashews etc ? I was wondering about cashew yogurt ? Thanks
Yes instead of the sour cream! You could also use 1/2 cup of unsweetened dairy-free yogurt no problem.
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!
Sorry for the missing instruction! I added it in 🙂
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?
I would cook everything and then freeze for this recipe. I hope this helps!
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!!
Sorry about that! I’ve updated the recipe 🙂