Gluten-Free Dairy-Free Ground Beef Stroganoff Recipe

Introduction

This gluten-free, dairy-free ground beef stroganoff is a comforting twist on a classic favorite. Packed with savory flavors and creamy texture, it’s perfect for those avoiding gluten and dairy without sacrificing taste.

Ingredients

• 1 pound ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces sliced white mushrooms (optional; if using, use 2 cups beef broth instead of 1.5)
• 1/2 medium yellow onion, minced
• 1 tablespoon fresh minced garlic
• 1.5 cups beef broth
• 2 tablespoons coconut aminos
• 2 tablespoons arrowroot or potato starch
• 1 tablespoon Dijon mustard
• 1/2 cup dairy-free sour cream
• 8 ounces gluten-free pasta (Banza recommended or other gluten-free pasta of choice)

Instructions

1. Step 1: Brown the ground beef in a large skillet over medium heat until no longer pink, about 10 minutes. Add the minced onion halfway through cooking. If using mushrooms, add them with the onions and cook until soft. Add the garlic during the last minute and cook until fragrant.
2. Step 2: While the meat cooks, bring a pot of water to a boil and prepare the gluten-free pasta according to package instructions.
3. Step 3: In a bowl, whisk together beef broth, arrowroot or potato starch, coconut aminos, and Dijon mustard until smooth. Pour this mixture into the skillet with the browned beef and vegetables. Bring to a simmer and cook until the sauce thickens, about 10 minutes.
4. Step 4: Stir in the dairy-free sour cream. Simmer gently until the sauce is warmed through and creamy, making sure not to boil.
5. Step 5: Serve the stroganoff hot over the cooked gluten-free pasta or your preferred gluten-free or Paleo base. Enjoy!

Tips & Variations

• For a richer flavor, sauté the mushrooms separately in a little oil before adding to the beef mixture.
• If you want a thicker sauce, add a bit more arrowroot or potato starch dissolved in broth during the simmering step.
• Use coconut yogurt or cashew cream as an alternative to dairy-free sour cream for a different creamy texture.
• Try serving over spiralized vegetables or cauliflower rice for a lower-carb version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain creaminess. You can freeze the stroganoff for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sour cream instead of dairy-free?

Yes, if you are not avoiding dairy, regular sour cream can be used as a substitute for the dairy-free version in this recipe.

What pasta brands are best for gluten-free stroganoff?

Banza chickpea pasta is a great option due to its firm texture and protein content. Other good choices include brown rice pasta or any gluten-free blend you prefer. Just be sure to follow package instructions closely to avoid mushy pasta.

Gluten-Free Dairy-Free Ground Beef Stroganoff Recipe

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★★★★★

5 from 72 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Gluten-free Dairy-free Ground Beef Stroganoff offers a comforting and creamy twist on the classic dish, using ground beef, dairy-free sour cream, and gluten-free pasta. It’s a delicious and hearty recipe perfect for those avoiding gluten and dairy, delivering rich flavors with mushrooms, beef broth, and a touch of dijon mustard.

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Ingredients

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Main Ingredients

• 1 pound ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces sliced white mushrooms (optional, use 2 cups beef broth if including)
• 1/2 medium yellow onion, minced
• 1 tablespoon fresh minced garlic
• 1.5 cup beef broth (or 2 cups if using mushrooms)
• 2 tablespoons coconut aminos
• 2 tablespoons arrowroot or potato starch
• 1 tablespoon dijon mustard
• 1/2 cup dairy-free sour cream
• 8 ounces gluten-free pasta (e.g., Banza or other gluten-free pasta)

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Instructions

1. Brown the beef: In a large skillet over medium heat, cook the ground beef until no longer pink, about 10 minutes. Add the minced onions halfway through cooking, and add sliced mushrooms if using. Cook until the onions and mushrooms are soft. In the last minute, add the minced garlic and cook until fragrant.
2. Make the pasta: While the beef is cooking, bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
3. Make the sauce: In a bowl, whisk together the beef broth, arrowroot or potato starch, coconut aminos, and dijon mustard until smooth. Pour this mixture into the skillet with the cooked beef and vegetables. Bring to a simmer and cook for about 10 minutes until the sauce thickens.
4. Finish it creamy: Stir the dairy-free sour cream into the thickened sauce. Continue to simmer gently until warmed through and creamy, ensuring the sauce does not boil.
5. Serve hot: Spoon the stroganoff sauce generously over the cooked gluten-free pasta or your preferred gluten-free or Paleo base. Serve immediately and enjoy a hearty, dairy-free, gluten-free meal.

Notes

• If using mushrooms, increase beef broth to 2 cups to maintain sauce consistency.
• Choose gluten-free pasta brands like Banza for best results in taste and texture.
• Arrowroot and potato starch are used as gluten-free thickening agents; either can be substituted based on preference.
• For a Paleo base alternative, serve over cauliflower rice or zucchini noodles.
• Ensure dairy-free sour cream is well combined and heated gently to prevent curdling.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: gluten-free, dairy-free, ground beef stroganoff, paleo, healthy dinner, comfort food, stovetop, easy weeknight meal