Easy Gluten-Free Ground Beef Stroganoff Recipe

Want a recipe that is quick, economical, filling, delicious, and fast to make? Then try our easy gluten-free ground beef stroganoff recipe. It is truly a flavourful 30-minute meal.

Our easy gluten-free ground beef stroganoff recipe is a pantry recipe. The majority of the ingredients are staples you can find in your pantry. Also, this recipe doesn’t require ingredients like sour cream, which you might not always have on hand.

Don’t have ground beef? You can use ground chicken or turkey.

Make the recipe vegetarian by substituting 1-2 pounds of sliced fresh mushrooms instead of ground meat.

By using ground beef instead of stewing beef, you never have to worry about the meat being tender, plus, ground beef makes this recipe so much faster to prepare.

Our easy gluten-free ground beef stroganoff recipe is super affordable, as you can feed four people for under $10.00. Also, kids will love this creamy and satisfying dish.

Easy Gluten-Free Ground Beef Stroganoff Recipe

Ingredients:

• 1 lb lean ground beef
• 1 medium onion, diced or 2 shallots, diced
• 2 cloves of garlic, minced
• 1 can of sliced mushrooms (10 oz)
• 1 tsp butter or non-dairy alternative
• 3 tbs gluten-free Robin Hood flour or any other gluten-free flour
• 2 cups of 2% milk or non-dairy alternative
• 1 cup of gluten-free beef broth
• 1 tbsp gluten-free Worcestershire sauce – (I use French’s Worcestershire sauce)
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 1/2 granulated onion
• 1 package gluten-free long pasta – I used Rummo

Directions:

• Put a large pot of salted water on to boil.

Pro Tip: Read these tips for cooking gluten-free pasta.

• Add the lean ground beef to a large skillet over medium-high heat, and start to break the beef up.
• Chop your onion or shallots, and set aside.
• Drain the liquid from the can of mushrooms.
• Mince the garlic and set aside.
• Add the onion/shallots and mushrooms, when the beef is partially cooked. Stir well.
• Once the meat is crumbled and mostly cooked, add the garlic, and cook until fragrant.
• Add the butter to the pan.
• Sprinkle 3 tbsp of flour over the meat and vegetable mixture.
• Stir well, and cook for 2-3 minutes until the flour is cooked out.
• Lower the heat to medium-low, and add in 2 cups of milk.
• Add the beef stock to the pot.
• Stir in the Worcestershire sauce, salt, pepper, and granulated onion.
• Allow to cook, stirring often.
• Taste, and adjust the seasoning to your liking.
• Cook your pasta according to the package directions.
• Using a heatproof container, carefully remove 2 cups of pasta water, and set aside.
• Drain pasta and add pasta to the sauce.
• Toss to coat.

Pro Tip: If the sauce seems tight and the pasta is absorbing too much sauce, add some of the pasta water, and stir well.

Pro Tip: If you have leftovers, add some of the pasta water to the container so your pasta is saucy when you reheat it.

Homemade food warms the heart and feeds the soul. An economical meal can lend the budget a help hand.

Enjoy

Easy Gluten-Free Ground Beef Stroganoff Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb lean ground beef
• 1 medium onion, diced or 2 shallots, diced
• 2 cloves of garlic, minced
• 1 can of sliced mushrooms (10 oz)
• 1 tsp butter or non-dairy alternative
• 3 tbs gluten-free Robin Hood flour or any other gluten-free flour
• 2 cups of 2% milk or non-dairy alternative
• 1 cup of gluten-free beef broth
• 1 tbsp gluten-free Worcestershire sauce - (I use French's Worcestershire sauce)
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 1/2 granulated onion
• 1 package gluten-free long pasta - I used Rummo

INSTRUCTIONS/NOTES/TIPS

• Put a large pot of salted water on to boil.
• Pro Tip: Read these tips for cooking gluten-free pasta.
• Add the lean ground beef to a large skillet over medium-high heat, and start to break the beef up.
• Chop your onion or shallots, and set aside.
• Drain the liquid from the can of mushrooms.
• Mince the garlic and set aside.
• Add the onion/shallots and mushrooms, when the beef is partially cooked. Stir well.
• Once the meat is crumbled and mostly cooked, add the garlic, and cook until fragrant.
• Add the butter to the pan.
• Sprinkle 3 tbsp of flour over the meat and vegetable mixture.
• Stir well, and cook for 2-3 minutes until the flour is cooked out.
• Lower the heat to medium-low, and add in 2 cups of milk.
• Add the beef stock to the pot.
• Stir in the Worcestershire sauce, salt, pepper, and granulated onion.
• Allow to cook, stirring often.
• Taste, and adjust the seasoning to your liking.
• Cook your pasta according to the package directions.
• Using a heatproof container, carefully remove 2 cups of pasta water, and set aside.
• Drain pasta and add pasta to the sauce.
• Toss to coat.
• Pro Tip: If the sauce seems tight and the pasta is absorbing too much sauce, add some of the pasta water, and stir well.
• Pro Tip: If you have leftovers, add some of the pasta water to the container so your pasta is saucy when you reheat it.

Did You Try This Recipe or These Tips?

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