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!

Gluten-Free Dairy-Free Ground Beef Stroganoff
Creamy, dreamy beef stroganoff made dairy-free and gluten-free for a filling and delicious meal!
Ingredients
- 2 Tbsp avocado oil
- ½ yellow onion, sliced
- 8 ounces baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 tsp sea salt, to taste
- ⅓ cup beef broth or water for deglazing the skillet
- 1 (15-ounce) can full-fat coconut milk
- 2 Tbsp lemon juice
- 2 Tbsp dijon mustard
- 2 Tbsp gluten-free all-purpose flour*
For Serving:
- 8 ounces gluten-free spiral noodles**
- Dried or fresh parsley
Instructions
- 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, beef broth, 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!
Notes
*You can replace the gluten-free all-purpose flour with tapioca flour if you'd like.
**This dish is also amazing with steamed white or brown rice.
Nutrition Information
Yield 4 Serving Size 1 of 4Amount Per Serving Calories 635Total Fat 39gCarbohydrates 36gFiber 2gSugar 4gProtein 31g
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Spring
Wednesday 31st of May 2023
I have never commented on a recipe before but i had to for this. This turned out wonderful!! Literally perfect! I did only a couple things differently bc of what I had on hand. I diced the onions due to our family liking them that size, used coconut cream instead of coconut milk,and deer instead of beef. I salt and peppered the meat once it was chopped up and was still more raw than cooked. We had grilled zucchini fries that had olive oil and garlic and herb seasoning for the side. My family absolutely loved this meal and they do not usually like my dairy and gluten free recipe experiments. I had a 2nd helping and I never do. I also took it to work for lunch the next day! Absolutely adding this to our meal rotations!
Julia
Monday 5th of June 2023
All of that sounds amazing!! Thanks so much for sharing your experience and providing all those details - this is so helpful to others who want to try the same things! Much love to you and your family! xo
Theresa
Tuesday 4th of April 2023
I was excited to try this, but I must've done something wrong. It was very sour - too much lemon or too much dijon or coconut milk too old?
Bryan
Tuesday 30th of May 2023
@Julia, we just made this also and had the same very sour taste, and you could even smell that it was going to be sour. Definitely something in the sauce. Kinda sounds like maybe we got some bad coconut milk (even though it was factory sealed in a can). Not sure. We'll try to give it another shot.
Julia
Thursday 6th of April 2023
Hi Theresa! I'm sorry to hear you found it too sour. I haven't heard this feedback from anyone else, so I'm not sure what the culprit is. Hopefully it wasn't bad coconut milk although that could be the case. It could also just be personal preference. If you try the recipe again, you could omit the lemon juice and mustard and only add it at the very end if you feel the meal needs it. xo
Leigha
Tuesday 28th of February 2023
Super delicious! One thing I did different was I added just a splash of vinegar to kind of “sour” the coconut milk, since a typical stroganoff uses sour cream. I found it just needed a bit more of a zip haha. Delicious though, this will be a regular in my go-to meals!
Julia
Tuesday 28th of February 2023
A splash of vinegar would be great! I agree - it will help the sauce have that sour cream essence :) Happy you enjoy the recipe! xo
Alycia
Thursday 19th of January 2023
This sounds incredible as we embark on a limited diary diet. I am looking to stock our freezer with premade meals to make dinner time a little easier with a newborn. Any experience in freezing this and eating at a later date? I am curious if the noodles will hold up as I have not always been successful with frozen gluten free noodles after the fact. Either way, I look forward to adding this to our menu rotation. Thanks!
Julia
Thursday 19th of January 2023
Love the idea of turning this recipe into a freezer meal! It should hold up great in the freezer because there is plenty of sauce and fat. I've found Tinkyada and Jovial make the best GF noodles that stay held together nicely, so I'd try those if you haven't already :)
Shan
Sunday 15th of January 2023
I can't have mushrooms and rest of the family don't like them. So what other options could I use? I been trying to decide, I know that I can just leave them out. But I would like to add something more... any suggestions would be great. This looks so good!!
Julia
Tuesday 17th of January 2023
That's a great question! My top recommendations for replacing the mushrooms in this recipe are cauliflower, eggplant (most people don't love eggplant, so potentially not ideal, especially if some members of your family don't like strange textures), broccoli, or even butternut squash. I hope you enjoy the recipe, and let me know what you end up trying! xo