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The weather is finally shifting in the midwest/south – PRAISE – and I want to make all the cozy, warm and comforting foods like beef stew or beef bourguignon or this delicious gluten-free beef stroganoff recipe. The flavor is deep and full, while the recipe is a quick meal to make for hungry bellies. A classic comfort food for all winter long!

Why You Will Love This Recipe:

• Rich and creamy comfort food: Tender beef, savory broth, and a velvety cream sauce come together to create a comforting dinner the whole family will enjoy.
• Naturally easy to make gluten-free: White rice flour thickens the sauce, and Jovial gluten-free egg noodles make it easy to enjoy a classic beef stroganoff without traditional wheat pasta.
• Choose your favorite cut of beef: Use chuck roast for a slow-cooked version or choose top sirloin, boneless ribeye, beef tenderloin (filet mignon), or filet mignon tips for a quicker stovetop meal.
• Perfect for busy weeknights made in Simple Steps: The steak version comes together much faster than the traditional chuck roast version, making it a great option when you want a hearty meal without hours of cooking. 
• Simple ingredients: Garlic, onion, Dijon mustard, and Worcestershire sauce build layers of savory flavor, while sour cream adds the signature tangy finish.
• Easy to customize: Serve it over gluten-free egg noodles, rice, or mashed potatoes, and add your favorite vegetables for a complete meal. Or add a splash of dry white wine to the sauce for flavor!
• Make Great Leftovers: This recipe tastes even better the next day as the flavors continue to build and mesh. 

Ingredients:

• 3-pounds of top sirloin steak, boneless ribeye steak, beef tenderloin (filet mignon), or filet mignon tips. These cuts of beef cook more quickly and work beautifully in a creamy stroganoff sauce. Thinly slice the beef against the grain to ensure tender, flavorful bites.
• 1 onion, divided — A yellow or white onion adds savory flavor and natural sweetness to the stroganoff. Divide the onion as needed for your cooking method, using part to season the beef and the rest to build flavor in the creamy sauce. Dice it finely for the best texture.
• 4 tablespoons butter — Butter adds richness and a smooth, savory flavor to the sauce. It also helps sauté the onion and garlic and creates the buttery base for the gluten-free roux.
• 2 garlic cloves, minced — Freshly minced garlic adds aromatic flavor and complements the beef, onion, and creamy sauce. Add it toward the end of sautéing to keep it from burning.
• 2 tablespoons white rice flour — White rice flour is a great gluten-free alternative to traditional all-purpose flour. It helps thicken the beef broth and cream into a smooth, velvety sauce without changing the classic stroganoff flavor.  You could also use a gluten-free flour.
• 2 cups of beef broth — Beef bone broth provides a rich, savory base for the sauce and adds moisture to help the chuck roast become tender during cooking. Choose a certified gluten-free broth and check the label, as some brands contain gluten-containing ingredients.
• 1 ½ cups heavy cream — Heavy cream creates the rich, silky texture that makes beef stroganoff so comforting. It balances the savory beef broth and gives the sauce its creamy consistency.
• ½ cup sour cream — Sour cream adds the signature tangy flavor of traditional beef stroganoff while making the sauce extra creamy. Stir it in toward the end of cooking, preferably off the heat or over low heat, to help prevent curdling. You could use greek yogurt as a substitute. 
• 2 tablespoons Worcestershire sauce — Worcestershire sauce adds a deep, savory, slightly tangy flavor that enhances the beef and gives the sauce extra complexity. Be sure to choose a gluten-free variety, since some brands contain malt vinegar or other gluten-containing ingredients.
• 1 teaspoon Dijon mustard — Dijon mustard adds a subtle tang and a little sharpness that balances the richness of the cream and butter. It also enhances the savory flavor of the beef without making the sauce taste strongly of mustard.
• 1 teaspoon salt — Salt brings out the natural flavors of the beef, broth, and creamy sauce. Adjust the amount to taste, especially if your beef broth or Worcestershire sauce is already salty.
• ½ teaspoon freshly ground black pepper — Freshly ground black pepper adds a gentle warmth and mild spice that complements the rich sauce. Add more to taste if you prefer a pepperier stroganoff.
• Jovial gluten-free egg noodles — These gluten-free egg noodles are perfect for serving with beef stroganoff because they soak up the creamy sauce and provide the classic noodle texture. Cook according to the package directions until tender, then drain and serve with the beef and sauce. Prepare the noodles separately so they don’t absorb too much of the sauce while cooking. Jovial is hands down the best gluten-free pasta.

Recipe tip: For the best flavor and texture, let the chuck roast cook until fork-tender before finishing the sauce. Add the sour cream near the end, and serve the stroganoff over freshly cooked Jovial gluten-free egg noodles for a comforting, gluten-free dinner.

Instructions:

1. Prepare the beef. Thinly slice the top sirloin, boneless ribeye, beef tenderloin (filet mignon), or filet mignon tips against the grain into bite-sized strips. Pat the beef dry with paper towels and season with salt and pepper.
2. Sear the steak. Melt 1–2 tablespoons of butter in a large skillet over medium-high heat. Working in batches, sear the beef for 1–2 minutes per side until browned. Avoid overcrowding the pan so the steak develops a good sear. Transfer the beef to a plate; it will finish cooking later.
3. Sauté the onion and garlic. Reduce the heat to medium and add the remaining butter into the large pan. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
4. Make the gluten-free roux. Sprinkle the white rice flour over the onion mixture and stir continuously for about 1 minute to coat the onions and cook out the raw flour taste.
5. Build the sauce. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Stir in the Worcestershire sauce and Dijon mustard. Simmer for 3–5 minutes, stirring occasionally, until the sauce begins to thicken over medium-low heat.
6. Add the cream. Reduce the heat to medium-low and stir in the heavy cream. Let the sauce gently simmer for another 2–3 minutes until smooth and creamy. Avoid boiling the sauce.
7. Return the beef to the skillet. Add the seared steak and any accumulated juices back to the sauce. Simmer gently for 1–3 minutes, or just until the beef reaches your preferred doneness. Thinner slices and more tender cuts may need less time.
8. Finish with sour cream. Remove the skillet from the heat or reduce it to very low. Stir in the sour cream until fully incorporated. Taste and adjust the salt and pepper as needed.
9. Cook the noodles. While the sauce is simmering, prepare the Jovial gluten-free egg noodles according to the package directions. Drain well.
10. Serve. Spoon the creamy beef stroganoff over the cooked gluten-free egg noodles. Garnish with fresh parsley, if desired, and serve immediately. Store leftovers in an airtight container. 

Tips and Tricks:

• Choose the right cooking method. Chuck roast is best for a slow-cooked version because it needs time to become fork-tender. For stovetop cooking, choose top sirloin, boneless ribeye, beef tenderloin, or filet mignon tips.
• Slice the beef against the grain. Cut steak into thin, uniform strips to help ensure tender bites and even cooking.
• Pat the beef dry before searing. Removing excess moisture helps the meat brown rather than steam, creating a deeper flavor.
• Sear the beef in batches. For best results, leave space between the strips and avoid overcrowding the skillet. Transfer the browned beef to a plate while you prepare the sauce.
• Use white rice flour for a smooth sauce. Stir the flour into the butter and softened onions before adding the broth. This helps prevent lumps and gives the sauce time to thicken.
• Add the broth gradually. Whisk as you pour to create a smooth, lump-free sauce. Scrape up the browned bits from the bottom of the pan for extra flavor.
• Keep the heat low when adding dairy. Heavy cream and sour cream can separate if the sauce boils vigorously. Stir in the sour cream at the end over low heat or off the heat.
• Don’t overcook tender steak cuts. Return the steak to the skillet near the end of cooking, just long enough to finish cooking and warm through. Thin strips can become tough if simmered too long.
• Cook the noodles separately. Prepare the Jovial gluten-free egg noodles according to the package directions, then drain and serve with the stroganoff. This prevents them from absorbing too much sauce.
• Adjust the consistency as needed. If the sauce is too thick, add a splash of beef broth. If it is too thin, let it simmer gently for a few additional minutes before adding the sour cream.
• Make it ahead strategically. You can prepare the sauce in advance, but for the best texture, cook tender steak cuts just before serving. Store the noodles separately.
• Check your labels. Choose gluten-free beef broth and Worcestershire sauce, and check all packaged ingredients to help prevent gluten exposure.
• I don’t like mushrooms and neither does my crew, but you could easily add in from earthy mushrooms when you sauté the onion and garlic. 

Perfect Pairings:

• Jovial Gluten-Free Egg Noodles

The classic pairing for beef stroganoff. Their tender texture is perfect for soaking up the creamy mushroom-free or traditional-style sauce. Jovial makes the best gluten-free noodles!

• Roasted Green Beans

Crisp-tender green beans tossed with olive oil, garlic, salt, and pepper add freshness and balance the richness of the sauce.

• Fresh Green Salad

A crisp salad with cucumber, tomatoes, and a tangy vinaigrette provides a refreshing contrast to the creamy beef and noodles.

• Gluten-Free Garlic Bread

Serve warm garlic bread alongside the stroganoff to soak up every bit of the savory sauce.

• Roasted Carrots

Sweet, caramelized carrots with a little thyme complement the beef’s savory flavor and add color to your dinner plate.

Summary:

This creamy gluten-free beef stroganoff is a comforting family dinner made with tender beef, a rich and savory cream sauce, and gluten-free egg noodles. White rice flour thickens the sauce, while garlic, onion, Dijon mustard, and Worcestershire sauce add classic stroganoff flavor. This recipe offers two cooking options: use chuck roast for a slow-cooked meal with melt-in-your-mouth beef, or choose top sirloin, boneless ribeye, beef tenderloin, or filet mignon tips for a quicker stovetop version. Serve it with your favorite vegetables or a fresh green salad for a hearty, satisfying gluten-free dinner that is perfect for weeknights or cozy weekends.

Check out the recipe card below to make this cozy, gluten-free comfort food and classic dish for winter!

Easy, 30 Minute, Gluten-Free Beef Stroganoff Recipe

This creamy gluten-free beef stroganoff is a comforting family dinner made with tender beef, a rich and savory cream sauce, and gluten-free egg noodles. This recipe offers two cooking options: use chuck roast for a slow-cooked meal with melt-in-your-mouth beef, or choose top sirloin, boneless ribeye, beef tenderloin, or filet mignon tips for a quicker stovetop version. A satisfying gluten-free dinner that is perfect for weeknights or cozy weekends.

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Prep Time 30 minutes minutes

Serving Size 8 servings

Ingredients

• 3 pounds beef top sirloin steak boneless ribeye steak, beef tenderloin (filet mignon), or filet mignon tips. Or slow cook a roast.
• 1 onion chopped
• 4 tablespoons butter
• 2 garlic cloves minced
• 2 tablespoons white rice flour
• 2 cups of beef broth
• 1 ½ cups heavy cream
• ½ cup sour cream
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 box Jovial gluten-free egg noodles

Instructions

• Prepare the beef. Thinly slice the top sirloin, boneless ribeye, beef tenderloin (filet mignon), or filet mignon tips against the grain into bite-sized strips. Pat the beef dry with paper towels and season with salt and pepper.
• Sear the steak. Melt 1–2 tablespoons of butter in a large skillet over medium-high heat. Working in batches, sear the beef for 1–2 minutes per side until browned. Avoid overcrowding the pan so the steak develops a good sear. Transfer the beef to a plate; it will finish cooking later. If choosing to use a beef roast, click the link in the ingredient list for how I cook a delicious roast.
• Sauté the onion and garlic. Reduce the heat to medium and add the remaining butter into the large pan. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
• Make the gluten-free roux. Sprinkle the white rice flour over the onion mixture and stir continuously for about 1 minute to coat the onions and cook out the raw flour taste.
• Build the sauce. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Stir in the Worcestershire sauce and Dijon mustard. Simmer for 3–5 minutes, stirring occasionally, until the sauce begins to thicken over medium-low heat.
• Add the cream. Reduce the heat to medium-low and stir in the heavy cream. Let the sauce gently simmer for another 2–3 minutes until smooth and creamy. Avoid boiling the sauce.
• Return the beef to the skillet. Add the seared steak and any accumulated juices back to the sauce. Simmer gently for 1–3 minutes, or just until the beef reaches your preferred doneness. Thinner slices and more tender cuts may need less time.
• Finish with sour cream. Remove the skillet from the heat or reduce it to very low. Stir in the sour cream until fully incorporated. Taste and adjust the salt and pepper as needed.
• Cook the noodles. While the sauce is simmering, prepare the Jovial gluten-free egg noodles according to the package directions. Drain well.
• Serve. Spoon the creamy beef stroganoff over the cooked gluten-free egg noodles. Garnish with fresh parsley, if desired, and serve immediately. Store leftovers in an airtight container.

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