Beef Stroganoff is a classic homemade comfort food that is a quick throw-together meal. Unfortunately, for people with gluten intolerance, it calls for a can of cream of mushroom soup and a gravy packet–both of which contain gluten.

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This recipe for gluten-free beef stroganoff is just as delicious and comforting as the original. I have replaced the cream of mushroom soup and gravy with ingredients that will make it just as thick and creamy.

Gluten-Free Beef Stroganoff Ingredients

• 1/2 onion diced
• 1 lb ground beef
• 2 tablespoons butter
• 1 cup sliced mushrooms
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon beef bouillon (make sure it is gluten-free)
• 1+1/2 cup milk
• 2 tablespoons cornstarch
• 1 teaspoon Italian seasoning
• 2 teaspoons dried onion flakes
• 1/2 cup sour cream
• 2 teaspoons parsley
• 1 teaspoon thyme
• Pepper to taste
• 12 ounces gluten-free rotini noodles or gluten-free egg noodles

Note: Be sure to taste the sauce before adding additional salt. The beef bouillon that I recommend is already quite salty.

Directions

1. Start boiling water in a large stock pot. This way your noodles can be cooking while you make the beef and gravy part.
2. Add the onion, beef, mushrooms, and butter to a large skillet. Season with garlic and onion powder. Cook on medium heat until the onions and beef are cooked.
3. In a bowl add the milk, beef bouillon, cornstarch, Italian seasoning, dried onion flakes, parsley, and thyme. Stir until the cornstarch is no longer clumpy. Add to the skillet with the beef. Stir until everything begins to thicken. Add the sour cream and stir to combine. Let simmer until the noodles are finished cooking.
4. Strain the noodles and add them to the beef.

Gluten-Free Beef Stroganoff

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

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Ingredients

• 1/2 onion diced
• 1 lb ground beef
• 2 tablespoons butter
• 1 cup sliced mushrooms
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon beef bouillon (make sure it is gluten-free)
• 1+1/2 cup milk
• 2 tablespoons cornstarch
• 1 teaspoon Italian seasoning
• 2 teaspoons dried onion flakes
• 1/2 cup sour cream
• 2 teaspoons parsley
• 1 teaspoon thyme
• Pepper to taste
• 12 ounces gluten-free Rotini noodles or gluten-free egg noodles

Instructions

1. 1. Start boiling water in a large stock pot. This way your noodles can be cooking while you make the beef and gravy part.
2. 2. Add the onion, beef, mushrooms, and butter to a large skillet. Season with garlic and onion powder. Cook on medium heat until the onions and beef are cooked.
3. 3. In a bowl add the milk, beef bouillon, cornstarch, Italian seasoning, dried onion flakes, parsley, and thyme. Stir until the cornstarch is no longer clumpy. Add to the skillet with the beef. Stir until everything begins to thicken. Add the sour cream and stir to combine. Let simmer until the noodles are finished cooking.
4. 4. Strain the noodles and add them to the beef.

Notes

Be sure to taste the sauce before adding additional salt. The beef bouillon that I recommend is already quite salty.

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