Meaningful Eats
Gluten-Free Beef Stroganoff (Dairy-Free!)
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!
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!
Video
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