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! ★★★★★”

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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!
Creamy beef stroganoff in a skillet with a wooden spoon.
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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.

Top-down view of recipe ingredients including beef, sliced onion, mushrooms, cashews, olive oil, gluten-free flour, beef broth, minced garlic, Worcestershire sauce, and lemon juice, each with a corresponding descriptive text label.
  • 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!

Cashews soaking in a white bowl of water, labeled with a number one.

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.

Small pieces of browned steak cooking in a nonstick skillet.

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!

A hand uses a spatula to stir sliced mushrooms and onions browning in a frying pan.

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!

A hand sprinkles flour from a glass bowl into a frying pan filled with sautéed mushrooms and onions.

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.

Pouring liquid from a measuring cup into a pan of sautéed mushrooms and onions while whisking.

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.

Beef stroganoff with sliced mushrooms in a creamy sauce, garnished with chopped parsley in a skillet.

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.

Gluten-free noodles topped with beef stroganoff with a side of green peas.

More Gluten-Free Dinner Recipes

beef stroganoff on white plate topped with parsley and served with peas
4.93 from 41 votes

Gluten-Free Beef Stroganoff (Dairy-Free!)

Author Erin Collins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
This 30-minute gluten-free beef stroganoff is comforting, savory, and perfect for any night of the week.
Plus, it's gluten-free and dairy-free with a rich, creamy sauce that makes it hard to believe there’s no dairy!
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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!

Notes

Gluten-Free: Use any gluten-free flour you like! It doesn’t have to be a measure-for-measure blend. Make sure the Worcestershire sauce you use is gluten-free!
Dairy-Free: This recipe uses a cashew cream sauce to make it dairy-free!
Nut-Free: For nut-free, you can use coconut cream or dairy-free sour cream for the sauce.
To Make Ahead: This stroganoff can be made up to 3 days in advance. Refrigerate it in an airtight container separate from any rice or noodle. Heat it up on the stove and prepare the noodles or rice just before serving.
To Store: Let cool and store in an airtight container in the fridge for up to 3 days.
To Freeze: The cashew cream sauce may separate or change texture from freezing and thawing.

Nutrition

Calories: 377kcal | Carbohydrates: 14g | Protein: 30g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 459mg | Potassium: 903mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 4mg

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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!

Read about Erin

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Comments

    1. Yay! We’re so glad you enjoyed the dairy-free beef stroganoff. Thank you for sharing your positive experience with us, Stacey!

      Reply

    1. Hi Anni, the lemon juice is to replace the zing you’d normally get from the sour cream to make the cashew cream pop. We hope you enjoy the recipe!

      Reply

  3. If I did lactose free sour cream in place of the cashews how much would I need and does the sour cream replace the cashews + the beef broth? Thank you!

    Reply

    1. Hi Jessica, you’d want to use 1/2 cup of lactose-free sour cream. That will replace both the raw cashews and beef broth. We hope you enjoy the stroganoff!

      Reply

    1. Hi Leslie, we haven’t tried this one in a crockpot. If you’d like to test it out, we’d recommend waiting until the last 15 minutes or so to add in the cashew cream so that it doesn’t curdle or separate. You may need less beef broth too since it will be cooking lower and slower. Low for 6-7 hours or high for 3-4 hours should work. We’d love to hear how it goes!

      Reply

    1. Yay! We’re so happy to hear it was such a hit! Thank you for taking the time to share such positive feedback, Joslyn!

      Reply

  8. 5 stars
    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.
    Thak you!

    Reply

      1. Hi Viv, the cashew cream creates the closest texture and flavor to traditional stroganoff, but you can use coconut cream or DF sour cream as replacements. We hope you enjoy the recipe!

        Reply

  10. 5 stars
    Wow.. this recipe is amazing. I am impressed with how good it is. I used chick peas flour and cauliflower noodles. So delicious. Can’t wait to make it again!

    Reply

    1. Yay! We’re so happy you enjoyed the recipe, Lindsey. Thanks for sharing your feedback!

      Reply

    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.

      Reply
4.93 from 41 votes (17 ratings without comment)

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