Description
Indulge in this incredibly tender and rich gluten free beef stroganoff, featuring a velvety smooth, savory sauce. This easy-to-follow recipe guarantees a comforting meal that’s perfect for any night.
Ingredients
- 2 tbsp olive oil or butter, divided
- 1.5 lbs boneless beef chuck roast or sirloin, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 1 large yellow onion, chopped
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups gluten-free beef broth
- 2 tbsp gluten-free Worcestershire sauce (ensure GF)
- 1 tbsp Dijon mustard
- 2 tbsp cornstarch
- 3 tbsp cold water or broth (for cornstarch slurry)
- 1 cup full-fat sour cream, at room temperature
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
- Prepare Beef: Pat beef dry, season with salt and pepper. Heat 1 tbsp oil/butter in a large skillet over medium-high. Sear beef in batches until browned; remove to a plate.
- Sauté Aromatics: Add remaining 1 tbsp oil/butter to skillet. Sauté onion until soft (3-5 min), then add mushrooms and cook until browned (5-7 min). Stir in garlic for 1 minute.
- Build Sauce: Deglaze pan with beef broth, scraping up browned bits. Whisk cornstarch with cold water/broth in a small bowl until smooth. Whisk slurry into simmering broth in skillet. Stir in Dijon and GF Worcestershire. Simmer gently until sauce thickens.
- Combine & Simmer: Return beef and juices to skillet. Stir, reduce heat to low, cover, and simmer for 15-20 minutes or until beef is fork-tender.
- Finish with Sour Cream: Remove from heat. Let cool 1-2 minutes, then stir in room-temperature sour cream until incorporated. Taste and adjust seasoning. Garnish and serve immediately.
- Prep Time: 20 mins
- Cook Time: 45 mins