Gluten-Free Classic Beef Stroganoff
Indulge in the comforting flavors of Gluten-Free Classic Beef Stroganoff, a hearty dish that marries tender, pan-seared beef sirloin with a velvety cream sauce infused with sautéed mushrooms, onions, and garlic. Perfectly seasoned with Worcestershire sauce and Dijon mustard, this gluten-free version transforms the traditional recipe into a meal that's both accessible and satisfying for all dietary needs. Served over al dente gluten-free pasta, the luscious sauce clings to every bite, creating a rich and flavorful experience. Ready in just under an hour, this recipe is an ideal weeknight dinner or special occasion meal, topped with fresh parsley for a pop of color and freshness. If you're craving a timeless comfort food that's gluten-free and full of bold, savory flavors, this dish is a must-try!
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Recipe Information
Ingredients
- 1 pound beef sirloin steak
- 2 tablespoons gluten-free all-purpose flour
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 8 ounces, sliced mushrooms
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- 12 ounces gluten-free pasta or noodles
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Slice the beef sirloin steak into thin strips about 1/4 inch thick.
In a mixing bowl, toss the beef strips with the gluten-free flour until all pieces are lightly coated.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the beef strips and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Add the onions and cook until softened, about 2-3 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the sliced mushrooms to the skillet, and sauté until the mushrooms are golden brown and tender, about 5 minutes.
Pour in the beef broth, Worcestershire sauce, Dijon mustard, salt, and black pepper. Stir to combine and bring to a gentle simmer.
Return the beef strips to the skillet, cover, and reduce the heat to low. Let simmer for 20 minutes to allow the flavors to meld and the beef to cook through.
Meanwhile, bring a large pot of salted water to a boil. Cook the gluten-free pasta or noodles according to the package instructions until al dente. Drain and set aside.
Once the beef mixture has simmered, stir in the sour cream until fully incorporated and the sauce is creamy. Adjust seasoning with salt and pepper as needed.
Serve the beef stroganoff over the cooked gluten-free noodles, garnishing with fresh chopped parsley.
Nutrition Facts
Calories |
2795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 4285 mg | 186% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 30.9 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 539 mg | 41% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3270 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
