Easy, Gluten-Free Beef Stroganoff
Beef stroganoff originated in Russia during the mid 1800s, and since then, it has become a popular dish around the world, taking on many variations of the original recipe.
Today, you often see beef stroganoff served in a sour cream sauce with strips of beef filet, but this gluten-free beef stroganoff is a little different. My easy beef stroganoff is made with grass-fed beef and a probiotic yogurt sauce, making it a healthier, more gut-friendly rendition than what you would typically find in restaurants around the country.
Grass-Fed Beef Nutrition
With any beef recipe, I choose to use grass-fed beef because it contains more omega-3 fatty acids and conjugated linoleic acid (CLA) than grain-fed beef. CLA is a type of polyunsaturated fat that we must obtain from our diets. It’s known for fighting cancer, blocking weight gain and helping build muscle, and it’s almost exclusively found in high-quality beef from healthy grass-fed cows.
Grass-fed beef is also one of the best sources of protein available. It’s important that you consume enough high-quality protein foods in order to build muscle mass, support neurological function, aid digestion and help to balance your hormones naturally.
As if these grass-fed beef benefits weren’t enough, it’s also an important source of essential amino acids, vitamins A, B6, B12, D and E, and minerals such as iron, zinc and selenium. (1)
How to Make Gluten-Free Beef Stroganoff
I use gluten-free egg noodles for my easy beef stroganoff recipe. Before you get into preparing the beef, begin cooking your egg noodles by following the instructions on the package. When the noodles are ready, just put them aside until everything is ready to be combined.
Add a pound of grass-fed ground beef to a large skillet at medium-high heat. As it begins to brown, use a wooden spoon to break the meat apart into equal pieces and let it cook for about 5 minutes, or until the beef is almost fully cooked.
Then add in 1½ cups of mushrooms and ¼ cup of Worcestershire sauce, letting the mixture cook for an additional 10 minutes.
You may be surprised by the health benefits of mushroom nutrition. Mushrooms are able to boost your immune system, reduce inflammation and combat many diseases. They provide numerous important vitamins, minerals and enzymes (including B vitamins, copper and selenium). (2)
Worcestershire sauce is one of my favorite condiments because it’s fermented and it adds a ton of flavor to a recipe. The main ingredient in Worcestershire sauce is distilled white vinegar, so it comes with a bite that works perfectly in this gluten-free beef stroganoff recipe.
Once you’ve cooked the beef and mushrooms in Worcestershire sauce for 10 minutes, reduce the heat to medium-low and add in the rest of the ingredients, except for the noodles and water.
So that’s 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 2 teaspoons of salt, 2 teaspoons of pepper, 1 tablespoon of arrowroot starch and ½ cup of grain, grass-fed goat or sheep yogurt. Let it all simmer for 10-12 minutes.
Have you ever heard of arrowroot? It’s a gluten-free, healthier alternative to cornstarch, as it’s both GMO-free and vegan. It’s also beneficial for sensitive digestive systems, as it’s one of the easiest starches for the body to digest. (3)
Next your going to slowly add in water until you’ve reached your desired thickness. Remember that you’re going to add your noodles, so you want the mixture to be thin enough that it coats them.
Your last step is to add in the noodles, stirring until everything is well-combined. Try your dish to check if it needs a little more salt or pepper and top it with chopped parsley if desired.
And that’s it! You’ve prepared a healthy, gut-friendly and easy alternative for gluten-free beef stroganoff that isn’t missing the flavor. Enjoy!
Total Time
40 minutes
Serves
4–5
Meal Type
Diet Type
Ingredients:
- 1 package gluten-free egg noodles
- 1 pound grass-fed ground beef
- ¼ cup Worcestershire sauce
- 1½ cup mushrooms, chopped
- ½ cup plain, grass-fed goat or sheep yogurt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons sea salt or Himalayan pink salt
- 2 teaspoons pepper
- 1 tablespoon arrowroot starch
- ¼ cup water
Directions:
- Cook egg noodles according to package instructions.
- In a large skillet, over medium-high heat, add in ground beef.
- Using a wooden spoon, break up ground beef into equal pieces and cook for 5 minutes, or until beef is almost done.
- Add in Worcestershire sauce and mushrooms and cook for an additional 10 minutes.
- Reduce heat to medium-low.
- Add in remaining ingredients, except the noodles and water and simmer for 10–12 minutes.
- Slowly add in water until desired thickness is reached.
- Add in the noodles, stirring until well-combined.
- Add salt and pepper to taste.
- Top with additional parsley if desired.
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11 Comments
THis sounds quite good but itis in no way a Beef Stroganoff. NO to ground been (thin thin slices of beef filet around 1.5″ wide), I can accept the other ingredients, excet WHERE is the white wine ad sour cream? and dont, please don’t, add the noodles to the meat.
Authentic Lee and Perrin Worcestershire sauce is made with malt vinegar (from barley) and is not gluten-free. This is very important if you are cooking for someone who has a true gluten allergy.
Amazing!!! So simple and go tasty. I couldn’t find Worcestershire sauce in Spain so I just substituted Coconut aminos and some beef broth. It turned out wonderful. Thank you!!!!!
Is the one TABLESPOON each of onion and garlic powder correct? It seems like it might be overpowering for only one pound of beef. Maybe a teaspoon each?
Is there another noodle you can use that doesn’t contain egg?
Working on eliminating egg due to possible egg intolerance.
Thank you! :)
Tried this recipe tonight and it was terrible. Really disappointing because the other Dr. Axe recipes I’ve tried have been great. The amounts are way off. It was way over-seasoned. I halved the salt but I think I should’ve halved the other seasonings as well. It was also not creamy, like the pictures, at all. I’m guessing it needs a lot more than 1/2 cup yogurt. I ended up putting in 3/4 cup water at the end because it was so thick. I would’ve added more yogurt if I had had more. :(
I’ve seen egg noodle packages of different sizes. What size package do you use for this recipe?
I’m surprised to see that you have added regular “salt” to this recipe. I quit using regular salt and started using pink Himalayan sea salt. The taste to me is about the same but the benefits are much better. Just sayin….
Hi Debra, I use sea salt or Himalayan pink salt.
do you ever put nutrition information with the recipes? I have to track calories,,protein, sodium, Fiber, and Vitamin K.
Thanks
Hi Janice, we are currently working on adding nutrition facts to all recipes. Blessings!