Gluten-Free Dairy-Free Ground Beef Stroganoff

Easy Ground Beef Stroganoff made dairy-free and gluten-free. This simple recipe comes together in just over 30 minutes, is big on flavor and so incredibly filling!

This is one of those meals you make when you just want to feel full.

You know how it goes…sometimes you’re cool with feeling just satisfied, and sometimes you want to get stuffed.

For those times: beef stroganoff!

Beef stroganoff, in case you haven’t heard of it, is sliced steak engulfed in the creamiest dreamiest rich mushroom sauce and served with egg noodles.

In fact, I posted a Paleo Beef Stroganoff using steak a few years ago, and it has been a very well-visited recipe ever since!

Traditionally, Beef Stroganoff is made with sour cream for an ultra sultry, creamy, tangy sauce. 

I mentioned this in my Gluten-Free Dairy-Free Baked Ziti post, but neither my partner nor I do well with large amounts of dairy.

For that reason, I made this beef stroganoff dairy-free by replacing the sour cream with full-fat canned coconut milk plus lemon juice and mustard. 

The combination of these three ingredients yields that rich, creamy, tangy sauce! Miracle of miracles!

I like to eat it with gluten-free spiral noodles, but it goes well with steamed white or brown rice as well. 

If you’re low-carb or keto, serve it up with cauliflower rice!

Let’s dive right into the super simple ingredients!

Ingredients for Ground Beef Stroganoff:

Avocado Oil: Used for sautéing in this recipe, avocado oil has a high smoke point and a neutral flavor, which makes it ideal for any application involving cooking at high heat! You can also use coconut oil or olive oil.

Onion, Garlic, Mushrooms: Flavor makers! The combination of onion, garlic and mushrooms provides that big, bold rich flavor that rounds out a meal and a touch of earthiness.

Ground Beef: Rather than using sliced steak for this stroganoff, we’re going with ground beef! Not only does this cut down on some prep (now we don’t need to slice the steak), but it makes the cooking process so straight-forward and simple. You don’t need to worry about overcooking the meat, and in fact, the longer the sauce cooks, the better it tastes!

Full Fat Canned Coconut Milk: A ground-breaking ingredient for replacing heavy cream, half & half, or sour cream in any recipe for a dairy-free option. Full-fat canned coconut milk provides such a rich and inviting sauce here! 

Can you taste the coconut? No! The coconut flavor in coconut milk is fairly subtle to begin with and it’s easy to mask with just the addition of onions and garlic. Plus, the ground beef, lemon juice and mustard are big on flavor as well.

You’ve me replace cream with coconut milk in many recipes, including my 30-Minute Creamy Mushroom Chicken, Crispy Skillet Salmon with Lemon Dill Caper Sauce, my 30-Minute Creamy Lemon Garlic Chicken, and more!

Lemon Juice & Dijon Mustard: These two ingredients when combined with the coconut milk help provide that iconic tanginess you get in beef stroganoff. We’re replacing the rich tanginess of the sour cream here.

Stone ground mustard works too! Any brown (not yellow) mustard will taste great in this.

Gluten-Free All-Purpose Flour: Used for thickening the sauce, we just need a couple of tablespoons of flour. If you prefer, you can use tapioca flour or arrowroot flour. If you aren’t gluten-free, feel free to use regular all-purpose flour.

Noodles or Rice for Serving: I use Tinkyada Brown Rice Spiral Noodles, but you can go with your favorite brand of noodle or steamed brown or white rice. I do recommend a carb source for soaking up all that delicious sauce!

How to Make Ground Beef Stroganoff:

Heat the avocado oil to medium-high in a large skillet and add the onion. Sauté, stirring occasionally, until the onion begins to caramelize, about 5 to 8 minutes.

Add the mushrooms, garlic, and sea salt and stir well. Cover and cook, stirring occasionally, until the mushrooms soften up, about 3 minutes.

Make room for the ground beef in the center of the skillet then place it on the hot surface. Brown for 2 to 3 minutes before flipping and browning for another 2 to 3 minutes. Use a spatula to chop up the meat into smaller pieces and mix it in.

In a bowl or measuring cup, combine the coconut milk, lemon juice, mustard and flour and whisk well until combined.

Pour the sauce mixture into the skillet and stir well. 

Bring mixture to a full boil and stir occasionally until the sauce is thick, about 8 minutes.

While the sauce is cooking, cook the noodles according to package instructions (or prepare the rice ahead of time).

Once cooked, drain the noodles then transfer them to the skillet with the sauce. Stir well until the noodles are well-coated in sauce. 

Taste the pasta for flavor and add sea salt to taste.

Sprinkle with dried or fresh parsley and enjoy!

This pasta becomes even more flavorful as it sits and the noodles soak up the sauce with such precision that the whole thing becomes even better over time.

For this reason, I see this as an amazing make-ahead meal prep recipe if you have the time! If not, it is still great same day!

If you enjoy this recipe, also try my Gluten-Free Dairy-Free Hamburger Helper!

If you love meals that use ground beef, also be sure to check out my 18 Healthy Ground Beef Recipes!

These creamy dreamy beefy noodles are just what you need when you’re looking for comfort food.

If you make this recipe, please feel free to share a photo on Instagram and tag me at @The.Roasted.Root!

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