This Healthy Beef Stroganoff creates classic comfort food with a wholesome twist featuring tender slices of beef, creamy mushrooms served over your favorite gluten-free noodles. Get ready to relish a wholesome and dairy-free one pot dinner that’s perfect for busy weeknights.
Updated September 2023
Healthy Beef Stroganoff: A Creamy, Gluten-Free Delight
If you’re craving a comforting and creamy dish with a healthy twist, you’re in the right place! This Healthy Beef Stroganoff is a delightful twist on a classic comfort food favorite, and it’s a breeze to maker. Not only is this hearty and nutritious dish gluten-free, but it’s also packed with savory flavors that will leave your taste buds dancing.
Whether you’re following a gluten-free or dairy-free lifestyle or simply looking for a delicious and wholesome meal, this one pot beef stroganoff recipe has got you covered.
Ingredients You’ll Need
- Avocado Oil or Olive Oil: These heart-healthy oils provide a perfect base for sautéing our steak and vegetables.
- Steak: We recommend using flank steak, thinly sliced, for its tenderness and rich beefy flavor.
- Salt and Freshly Cracked Black Pepper: Essential for seasoning and enhancing the overall taste of the dish.
- Gluten-Free Almond Flour (or Substitutes): This is used to coat the steak and thicken the sauce. Feel free to choose between almond flour, finely ground oat flour, or gluten-free 1-to-1 baking flour. Regular all-purpose flour works too if you’re not following a gluten-free diet.
- Cremini Mushrooms or White Button Mushrooms: These mushrooms add a delightful earthiness and texture to the stroganoff.
- Yellow Onion: Diced yellow onion provides a sweet and savory base note for the sauce.
- Garlic: Minced garlic infuses the dish with aromatic goodness.
- Vegan Butter (or Substitutes): We’re using vegan butter for a dairy-free option, but ghee or regular unsalted butter can be used if dairy isn’t a concern.
- Reduced Sodium Beef Broth: The backbone of the sauce, it provides that hearty beefy flavor. You might need more as you cook.
- Red Wine Vinegar: Adds a subtle tang and depth to the sauce. Feel free to swap with apple cider vinegar if preferred.
- Gluten-Free Worcestershire Sauce: For that classic savory umami flavor. We like Wizard Vegan Worcestershire sauce but feel free to choose your favorite or make your own.
- Dried Thyme: This herb contributes a warm, earthy aroma and flavor.
- Gluten-Free Egg Noodles (or Substitutes): We’re using gluten-free egg noodles, but feel free to choose from other grain-free options like cassava flour pasta, hearts of palm noodles, shirataki noodles, Kaizen low carb pasta noodles, or just regular egg noodles if you’re not concerned about gluten.
- Dairy-Free Cream Cheese: This is optional but highly recommended for an extra creamy and indulgent sauce. We like Kite-Hill.
- Dairy-Free Sour Cream (or Substitutes): Another dairy-free option, we recommend Kite-Hill, but you can use Greek-style yogurt or regular sour cream if dairy isn’t a concern.
- Freshly Chopped Parsley: A vibrant garnish that adds a burst of color and freshness.
Instructions: How to make Healthy Beef Stroganoff
- Season and Sear Steak: Begin by seasoning thinly sliced steak with salt, pepper, and a tablespoon of flour. Heat avocado or olive oil in a large skillet and sear the steak strips until a brown crust forms.
- Sauté Vegetables: Add sliced mushrooms, diced onions, and minced garlic to the skillet. Sauté until the onions are soft, then transfer the mixture to a plate.
- Make the Roux: Reduce heat to medium, melt vegan butter (or ghee/regular butter), and whisk in the remaining 3 tablespoons of flour. Cook the roux for 1-2 minutes.
- Create the Sauce: Slowly pour in reduced sodium beef broth while whisking continuously until the mixture is smooth and thickened. Add red wine vinegar, Worcestershire sauce, and dried thyme.
- Cook Noodles: Bring the sauce to a boil, then add gluten-free egg noodles. Stir to coat, reduce heat to medium-low, and cook for about 10-14 minutes. Add extra broth if needed.
- Add Creaminess: Once noodles are al dente, stir in softened dairy-free cream cheese and dairy-free sour cream until smooth. Adjust seasoning with salt, pepper, and Worcestershire sauce.
- Reunite with Steak: Return the steak and vegetable mixture to the pan and drizzle reserved sauce over the steak. Cook until heated through.
- Garnish and Serve: Serve hot in individual bowls, garnished with freshly chopped parsley and additional black pepper if desired.
Tips for Success
- Searing the Steak: Don’t rush this step; allowing the steak to develop a brown crust adds flavor to the dish.
- Gradual Broth Addition: When incorporating the beef broth into the roux, add it slowly while whisking continuously to achieve a smooth and thickened sauce.
- Al Dente Noodles: Keep an eye on your noodles; overcooking can lead to mushiness.
Serve your Healthy Beef Stroganoff hot in individual bowls. Garnish with freshly chopped parsley and a dash of black pepper if desired. This dish pairs wonderfully with a side of steamed vegetables or a crisp green salad.
Variations and Substitutions
Feel free to get creative with your stroganoff:
- Protein: Try chicken or turkey instead of steak for a different flavor profile.
- Noodles: Experiment with your favorite pasta, whether gluten-free or not.
- Creamy Element: Customize your sauce with different dairy or non-dairy options for your preferred texture and taste.
Storage and Freezer Instructions
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.
To freeze, place the cooled stroganoff in a freezer-safe container or bag for up to 2-3 months. Thaw in the refrigerator before reheating.
FAQ: Frequently Asked Questions:
Q1: Can I use a different type of steak for this recipe? A1: Absolutely! While flank steak is recommended for its tenderness and flavor, you can try other cuts like sirloin or ribeye if you prefer.
Q2: I’m not gluten-free. Can I use regular flour and egg noodles? A2: Certainly. If you’re not following a gluten-free diet, feel free to use regular all-purpose flour and your favorite egg noodles.
Q3: Is the dairy-free cream cheese necessary? A3: It’s optional but highly recommended for a creamy sauce. If you’re not dairy-free, you can use regular cream cheese.
Q4: Can I freeze leftovers? A4: Yes, you can freeze the stroganoff in airtight containers for up to 2-3 months. Thaw in the refrigerator before reheating.
Q5: What sides go well with this dish? A5: Healthy Beef Stroganoff pairs wonderfully with steamed vegetables or a crisp green salad for a balanced meal.
Q6: Can I make this recipe in advance for a dinner party? A6: Certainly! You can prepare most of the components in advance and assemble just before serving. This dish reheats well.
Q7: What’s a good wine pairing for this meal? A7: A light red wine like Pinot Noir or a white wine such as Chardonnay complements the creamy and savory flavors of Beef Stroganoff nicely.
Enjoy your delicious and wholesome Healthy Beef Stroganoff! If you have more questions or need further assistance, feel free to reach out.
More delicious one pot recipes you will love:
This Healthy Beef Stroganoff creates classic comfort food with a wholesome twist featuring tender slices of beef, creamy mushrooms served over your favorite gluten-free noodles. Get ready to relish a wholesome and dairy-free one pot dinner that's perfect for busy weeknights.
- 1 Tbsp avocado oil or olive oil
- 3/4 lbs steak , cut into thin slices (I used flank)
- salt and freshly cracked black pepper to taste
- 4 tbsp superfine blanched almond flour , divided. You can also sub with gluten-free finely ground oat flour, gluten-free 1-to-1 baking flour. Regular all-purpose flour works too if not gluten-free.
- 1 cup cremini mushrooms or white button mushrooms , sliced
- 1 small yellow onion , diced
- 2 cloves garlic , minced
- 3 Tablespoons vegan butter , you can also sub with ghee or regular unsalted butter if you're not dairy-free
- 3-1/2 cups reduced sodium beef broth , plus more as needed
- 1-2 tbsp red wine vinegar , you can also sub with apple cider vinegar or coconut vinegar if preferred
- 3 tbsp gluten-free Worcestershire sauce , regular works too. We like Wizard Vegan Worcestershire sauce but feel free to choose your favorite or make your own.
- 1 tsp dried thyme
- 6 ounces dried wide gluten-free egg noodles , you can also sub with other grain-free options such as Jovial cassava flour pasta noodles, hearts of palm noodles, shirataki noodles, Kaizen low carb pasta noodles or even just regular egg noodles if you're not gluten-free
- 4 ounces dairy-free cream cheese , softened (we like Kite-Hill, the cream cheese is optional but recommended for an extra creamy sauce)
- 1/2 cup dairy-free sour cream , we like Kite-Hill, you can also sub with Greek-style yogurt or regular sour cream if you're not dairy-free
- freshly chopped parsley , for garnish
- Season the steak salt, pepper, and 1 tablespoon flour. Heat the oil in a large (12 inch) skillet over medium-high heat. Add the steak strips and let them cook undisturbed for 4-5 minutes so a brown crust forms. Add the mushrooms, onions, and garlic and sauté until the onions are soft, about 4 minutes. Transfer the mixture to a large bowl or plate and set aside.
- Reduce the heat to medium and melt butter using the same pan. Whisk in the remaining 3 tablespoons of flour and cook the roux for 1-2 minutes. Slowly pour in the beef broth a little at a time while whisking continuously until smooth and thickened. Add the red wine vinegar, Worcestershire sauce, and thyme. Scoop out 1/3 cup of the sauce and reserve to pour over the steak at the end.
- Bring the mixture to a boil and then pour in the noodles. Stir to coat and reduce the heat to medium-low. Cook for about 10-14 minutes, stirring occasionally, and if needed add in an extra 1/3 cup broth or more as needed.
- Once the noodles are al dente, add the cream cheese and sour cream and stir until smooth and combined. Season additionally with salt, black pepper, and Worcestershire sauce as needed.
- Add the steak and onions back in the pan and drizzle reserved sauce over the steak. Cook until heated through, about 1-2 minutes. Serve hot in individual bowls and garnish with parsley and, freshly black pepper if desired.
How to store: If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.
How to freeze: Place the cooled stroganoff in a freezer-safe container or bag for up to 2-3 months. Thaw in the refrigerator before reheating.