When you want a comfort food recipe for a cozy night in, a rich and creamy beef stroganoff is always a crowd-pleaser. This easy gluten-free beef stroganoff recipe takes the classic recipe to the next level with its gluten-free ingredients.
How to Make Gluten-Free Beef Stroganoff
Thin slices of beef sirloin steak, onions, garlic, and mushrooms are sautéed in vegetable oil and combined with a sour-cream sauce that’s thickened with a homemade gluten-free flour mix.
How to Serve Gluten-Free Beef Stroganoff
There’s so much to love about this steak that is served over hot-cooked homemade gluten-free noodles. You can whip up this dish with all of its made-from-scratch ingredients in an hour, but if you’re short on time, you can always substitute your favorite gluten-free pasta for the homemade noodles.
Try even more beef stroganoff recipes with different flavors and looks until you find your favorite one to make on repeat.
Ingredients
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1 recipe Homemade Noodles
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1 ¼ pounds boneless beef sirloin steak
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Salt and black pepper
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3 tablespoons vegetable oil
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3 cups sliced mushrooms
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1 cup chopped onion
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2 cloves garlic, minced
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1 ½ cups reduced-sodium beef broth
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1 tablespoon chopped fresh thyme
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1 tablespoon Worcestershire sauce
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1 8 ounce carton sour cream
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2 tablespoons gluten-free flour mix
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1 teaspoon Dijon mustard
Homemade Gluten-Free Noodles
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2 cups Gluten-Free Flour Mix*
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½ teaspoon salt
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2 eggs, lightly beaten
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⅓ cup water
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1 teaspoon vegetable or olive oil
Gluten Free Flour Mix
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3 cups white rice flour
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3 cups potato starch
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2 cups sorghum flour
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4 teaspoons xanthan gum
Directions
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Trim and thinly slice steak across the grain into strips and then into bite-size pieces. Sprinkle with salt and pepper.
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In a 10-inch skillet heat 1 Tbsp. of the oil over medium-high. Add one-third of the meat; cook and stir until browned. Remove from skillet. Repeat two more times, using 1 Tbsp. oil and one-third of the meat for each batch. Remove the meat.
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In the same skillet cook mushrooms, onion, and garlic over medium-high until mushrooms are starting to brown, adding additional oil if needed.
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Stir in broth, thyme, and Worcestershire sauce, scraping up any crusty browned bits. Bring to boiling; reduce heat. Simmer for 5 minutes.
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Meanwhile, in a medium bowl whisk together sour cream and Gluten-Free Flour Mix.
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Gradually whisk about 1/2 cup of the hot broth mixture into sour cream mixture; return to remaining hot mixture in skillet. Cook and stir until thickened and bubbly.
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Stir in meat and mustard. Cook and stir 1 to 2 minutes more or just until meat is heated through. Season to taste with additional salt and pepper. If desired, sprinkle with additional fresh thyme.
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Serve over hot cooked Homemade Noodles.
Homemade Gluten-Free Noodles
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In a large bowl stir together Gluten-Free Flour Mix and salt; make a well in center.
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In a small bowl combine eggs, the water, and oil.
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Add egg mixture to flour mixture; stir with a fork to combine.
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Gently knead to bring dough together. Divide into two portions.
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On a surface lightly sprinkled with additional flour mix, roll one portion of dough at a time into a 12-inch square.
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Loosely roll into a spiral.
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Cut into 1/4- to 1/2-inch strips. Unroll strips to separate and cut into desired-size lengths.
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Bring a large pot of salted water to boiling. Gently stir in noodles; reduce heat. Simmer 2 to 3 minutes or until tender; drain.
Gluten-Free Flour Mix
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In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum.
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Cover and store at room temperature for up to 3 months.
Test Kitchen Tip: Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.
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