Gluten Free Beef Stroganoff

Total time45 min

Prep time15 min

Cook time30 min

Tender strips of seared sirloin get all their color and flavor from a hot pan, then simmer in a rich sauce built on sautéed onions, garlic, and deeply browned cremini mushrooms. A touch of tomato paste and Dijon mustard add depth, while a splash of dry white wine and beef broth pull together into a glossy, spoon-coating sauce finished with a generous swirl of sour cream. Piled over wide noodles and finished with a scatter of fresh parsley, this one has all the cozy, old-school comfort of classic stroganoff. The beef stays juicy and the sauce stays silky, so every bite delivers that deep, savory richness you're after. It's a satisfying weeknight dinner that fits neatly into a gluten free rotation without skimping on flavor.

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Ingredients

4 servings

For the pasta

12 oz egg-free wide pasta noodles (such as egg-free pappardelle or fettuccine)
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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For the stroganoff

1 lb beef sirloin or top round, thinly sliced against the grain into ¼-inch strips
½ tsp salt
¼ tsp black pepper
2 tbsp neutral oil (such as canola oil or sunflower oil), divided
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
10 oz cremini mushrooms, sliced ¼-inch thick
1 tbsp tomato paste
1 tsp dijon mustard
¼ cup dry white wine or dry sherry
1 ½ cups beef broth
1 tbsp worcestershire sauce
1 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup sour cream, at room temperature

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente — tender with a slight resistance at the center. Reserve ¼ cup of the pasta cooking water, then drain and set aside.
2
Pat the beef strips dry with paper towels and season with the salt and black pepper. Heat 1 tbsp of the oil in a 12-inch skillet over high heat until shimmering. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 1–2 minutes until browned on the underside, then turn and cook 30–60 seconds more until the strips are browned on the outside and no longer pink at the center. Transfer to a plate and set aside.

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