Gluten-Free Dairy-Free Ground Beef Stroganoff
A creamy, comforting stroganoff made with lean ground beef, mushrooms, and a rich coconut cream sauce. Completely gluten-free and dairy-free, perfect over noodles or rice.
Ingredients
Beef and Vegetables
- 1 tbsp olive oil or avocado oil
- 1 lb lean ground beef 85-90% lean
- 1 large yellow onion finely chopped
- 8 oz cremini mushrooms sliced
- 2 cloves garlic minced
- 1 tsp salt
- 0.5 tsp black pepper
Thickening
- 0.25 cup gluten-free all-purpose flour or 2 tbsp arrowroot starch
Sauce
- 2 cups beef broth low sodium
- 1 tbsp coconut aminos or tamari
- 1 tbsp Dijon mustard
- 1 cup full-fat canned coconut cream
- 1 tsp apple cider vinegar
- to serve fresh parsley chopped
- to serve cooked gluten-free noodles or rice
Instructions
- Brown the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until browned, about 5-7 minutes.
- Sauté Vegetables: Add chopped onion and sliced mushrooms. Cook 6-8 minutes until onions are soft and mushrooms release moisture. Stir in garlic, salt, and pepper, cook 1 minute until fragrant.
- Make the Roux: Sprinkle gluten-free flour over mixture and stir continuously for 1 minute to cook out raw flour taste.
- Create the Sauce: Slowly pour in beef broth, stirring constantly. Add coconut aminos and Dijon mustard, bring to gentle simmer, reduce heat to low, and cook 5 minutes until thickened.
- Finish and Serve: Remove from heat, stir in coconut cream and apple cider vinegar until creamy. Serve over gluten-free noodles or rice, garnished with fresh parsley.
Notes
Use full-fat canned coconut cream for a rich texture. If using arrowroot starch, mix with cold beef broth before adding. Optional: add baby spinach or smoked paprika for extra flavor.
