Gluten-Free Beef Stroganoff | Model Behaviors

Gluten-Free Beef Stroganoff

Back in October, I mentioned that I love a good challenge in the kitchen. I also mentioned that one of my favorite challenges is to put a healthy twist on a classic recipe—a recipe makeover, if you will. And this week on The Monday Menu, I’m tackling beef stroganoff.

Trust me when I say, your gluten-free diet doesn’t mean old favorites have to be put on the back burner!

Gluten-Free Beef Stroganoff | Model Behaviors

Gluten-Free Beef Stroganoff
Prep time
Cook time
Total time
Serves: 6
  • 1 package of white mushrooms
  • 1 bunch of long green onions
  • 1 small bunch of parsley
  • 2 garlic cloves
  • ½ cup of gluten-free brown rice flour
  • 2 tbsps unsalted butter
  • 2 tbsps Worcestershire sauce
  • ½ cup of red wine
  • ½ cup olive oil
  • ½ cup of sour cream
  • 1 cup of heavy cream
  • 3 cups of low sodium beef stock
  • 1 pound of ground beef
  • 1 8-oz package of gluten-free fettuccine noodles (DeBoles is a great brand)
  • salt and pepper to taste
  1. Wash and chop onions and parsley.
  2. Peel and mince garlic.
  3. Wash mushrooms and remove stems.
  4. Fill a large pot ¾ full of water and bring to a boil.
  5. Add noodles and cook until tender.
  6. Pour contents into strainer and drain noodles.

    Cooking Instructions
  7. In a large skillet, heat 2 tbsps of olive oil then add mushrooms and cook until softened.
  8. Season mushrooms with salt and pepper and set aside in a bowl.
  9. Use the same skillet and add ground beef.
  10. Once beef begins to brown, season with salt and pepper and slowly add flour until evenly coated.
  11. Add mushrooms to beef and pour wine into mixture.
  12. Mix thoroughly and add butter, onion, and garlic.
  13. Once ingredients are browned, stir in beef stock, Worcestershire sauce, and heavy cream.
  14. Add some sprinkles of parsley, and season with salt and pepper if needed.
  15. Serve with fettuccine noodles, and garnish with extra parsley and sour cream.


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