Easy Gluten Free Beef Stroganoff

This is one of the best and easiest beef stroganoff recipes. I use low fat sour cream in this recipe, but if you are looking for a lighter option you can substitute it for full-fat plain Greek yogurt. For a dairy-free option use plain coconut yogurt. Enjoy this comforting homemade beef stroganoff with a modern twist!



1 tbsp. grape seed oil
1 lb. top sirloin, cut into thin strips
1 tbsp. organic ground mustard seed
1 tsp. black pepper
½ tsp. dried thyme leaves
1/3 cup white wine + ½ cup water or stock (I find beef has plenty of flavour so I do not use stock)
1 lb. button mushrooms, sliced
3 medium portobello mushrooms, sliced
1 cup low fat sour cream + ½ cup water (dairy free option, use plain coconut yogurt)
1 tbsp. gluten free all purpose flour
½ cup chopped fresh parsley plus some for garnish
Mediterranean pink salt to taste
16 oz. gluten free pasta of your choice, cook as per package instructions


In a large saute pan that has a lid, heat oil over medium to high heat. Add beef and brown on all sides
Stir in mustard seed, pepper and thyme
Add wine and stir until some evaporate, then add ½ cup of water cover and simmer for half an hour on low heat
Add mushrooms, cover and simmer for another 15 minutes
Mix sour cream, water, flour and parsley and add to the beef. Cook for three more minutes or until the sauce thickens. If the sauce is too thick add a little water

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