This dairy and gluten free low FODMAP Beef Stroganoff recipe is a hearty and comforting dish that combines tender sirloin steak or ribeye with a creamy mushroom sauce. Perfect for serving over gluten free noodles or mashed potatoes, it's a classic meal that brings warmth and flavor to the table. The recipe is easy to follow and delivers a rich, satisfying dish that will impress family and friends.
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Pat the steak dry with a paper towel to remove excess moisture. This helps the steak sear more effectively and prevents steaming.
Cut the steak into 1/2 inch thick strips or 1-inch cubes. Season with salt, pepper, 1/2 teaspoon thyme, then mix in 1 tablespoon of the gluten free flour.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add the beef in small batches, making sure to not overcrowd the pan. Brown each batch for about 1 minute per side, until lightly browned. Transfer the browned beef to a plate and set aside. This will help keep the beef juicy and tender for when you add it back to the sauce later.
Lower the heat to medium. Add the butter and mushrooms, and cook for approximately 4 minutes until the mushrooms are softened.
Add the remaining 2 tablespoons of flour to the mushroom mixture, stir, and cook for one minute.
Add the broth, Worcestershire sauce, mustard, and thyme. Bring to a boil, then reduce the heat, and let simmer uncovered for approximately 5 minutes or until thickened slightly.
Add the browned beef, (along with any juices that may have accumulated on the plate) to the pot with the sauce. Stir well to combine the beef and sauce. Cook for an additional 2 minutes or until the beef is heated through, ensuring that the flavors meld together.
Remove from the heat and stir in the mayonnaise. Serve over gluten free noodles or mashed potatoes. Garnish with parsley, if desired. Enjoy :)
For extra flavor, you can marinate the beef in Worcestershire sauce for 30 minutes before cooking.
Use fresh parsley as a garnish to add a pop of color and freshness to the dish.
If you prefer a thicker sauce, let it simmer for a few extra minutes before adding the sour cream.
Make sure to brown the beef in small batches to avoid overcrowding the pan.
You can substitute Greek yogurt for sour cream if you want a lighter option.
Can I use a different cut of beef?
Yes, you can use other tender cuts like tenderloin or even ground beef for a variation.
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and beef ahead of time, but stir in the mayonnaise just before serving.
Can I freeze Beef Stroganoff?
Yes, you can freeze it, but avoid adding mayonnaise before freezing as it may separate upon reheating.
