Quick and Easy Beef Stroganoff
Quick and Easy Beef Stroganoff takes a classic recipe and turns it gluten-free and dairy-free. In only 30 minutes you’ll have a hearty dinner that tastes just like the class beef stroganoff we all grew up with.
I’m back again this week with another quick and easy dinner recipe for you all! This one brings the classic beef stroganoff into an incredible allergy-friendly weeknight dinner that is gluten-free and dairy-free. A gluten-free Quick and Easy Beef Stroganoff that only takes 30 minutes from start to finish! If you’re new to my recipes, then you should know that I strive to make healthy GOOD food that the whole family will enjoy! And this recipe is all that!
Made GF & DF:
Yes, comfort foods that are gluten-free and dairy-free AND that actually taste good, is possible!! I made this one for my family to taste test, and you know what? My husband and all the kids ate it right up! Usually, when foods are gluten-free or dairy-free, my husband can tell in the first bite, but this one fooled him! He really enjoyed it and all four of my boys loved it too!
Making the simple switch of gluten noodles to gluten-free noodles is one of the easiest swaps to make. You can find gluten-free noodles in most grocery stores now. Turning this recipe dairy-free is easy to do too. Here’s how:
DAIRY-FREE CREAMY OF MUSHROOM SOUP:
To make this Quick and Easy Beef Stroganoff dairy-free I’ll show you how to make your own cream of mushroom soup. Don’t be scared to try…it really is easy!
In a small saucepan over medium heat stir together 1 14/ cups beef broth, one tablespoon avocado oil, ⅔ cup coconut cream (the thick cream from canned coconut milk), one tablespoon of arrowroot powder, one teaspoon of sea salt, ¼ teaspoon black ground pepper, one teaspoon onion powder, and 1/2 teaspoon garlic powder. Bring this mixture to a boil, then reduce the heat to a low simmer. Stirring continually let it simmer for 2-4 minutes or until the mixture has thickened. Add the chopped mushrooms (about three large mushrooms) and stir into the cream. Let the mixture sit for 1-2 minutes to thicken a little more and ‘cook’ the mushrooms.
That’s all! It’s so easy to make your own cream of mushroom soup that is dairy-free and free from preservatives!
LET’S MAKE STROGANOFF:
Now that the cream of mushroom soup is made, let’s make dinner!
In a skillet over medium heat, begin to brown the ground beef (or turkey or bison). Using a spatula, break the meat into small bite-sized pieces as it cooks. Cook for 8-10 minutes or until it’s cooked through.
While the meat is browning, cook the noodles according to the directions on the box. Usually, the cooking time to spiral gluten-free noodles is between 10-12 minutes. Once cooked, drain the noodles in the sink with a colander.
Add the noodles to the cooked ground beef. Next, add the homemade cream of mushroom soup (directions above). Stir everything together and let cook over medium-low heat for 5 minutes. Remove from the heat and serve.
- 1 lb ground beef (or ground turkey or bison)
- 1 8-10 oz box gluten-free spiral noodles
- 1 1/4 cups beef broth
- 1 Tbsp avocado oil
- 2/3 cup coconut cream (thick cream from canned coconut milk)
- 1 Tbsp arrowroot powder
- 1 tsp sea salt
- 1/4 tsp black ground pepper
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 3-4 medium whole mushrooms
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In a skillet over medium heat, begin to brown the ground beef (or turkey or bison). Using a spatula, break the meat into small bite-sized pieces as it cooks. Cook for 8-10 minutes or until it's cooked through.
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While the meat is browning, cook the noodles according to the directiosn on the box. Usually, the cooking time for spiral gluten-free noodles is between 10-12 minutes. Once cooked, drain the noodles in the sink with a colander.
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While the noodles are boiling, cook the cream of mushroom soup. In a small saucepan over medium heat, whisk together the beef broth, avocado oil, coconut cream, arrowroot powder, sea salt, black ground pepper, onion powder, and garlic powder. Bring this mixture to a boil then reduce the heat to low and stirring constantly, simmer for 2-4 minutes while sauce thickens. Remove from the heat and add the chopped mushrooms. Stir into the cream and let sit for 1-2 minutes.
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Once the ground beef is done cooking, add the cooked and drained noodles and the homemade cream of mushroom soup. Stir together and let cook over medium-low heat for 5 minutes. Remove from the heat and serve.
Store leftovers in a covered container in the fridge for up to 3 days.
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