Dairy-Free Gluten-Free Russian Beef Stroganoff
Dairy-Free Gluten-Free Russian Beef Stroganoff
A modified version of the classic Russian dish, adapted to be dairy-free and gluten-free, serving 4 people.
Recipe Adapted Successfully
The original Russian Beef Stroganoff recipe was adapted to be dairy-free and gluten-free. Gluten-free flour was used to coat the beef, and coconut oil replaced butter for sautéing. Dairy-free sour cream was used in place of regular sour cream, and gluten-free beef broth and noodles were used to ensure the dish met the dietary requirements. The cooking time and difficulty remained relatively the same, with some adjustments to the ingredient ratios and cooking methods to accommodate the substitutions.
Nutrition Per Serving
Ingredients
Cut into bite-sized pieces
Used for coating beef, substitute ratio: 1:1 with regular flour
For sautéing, substitute ratio: 1:1 with butter or oil
Finely chopped
Sliced
Ensure the brand is gluten-free
Substitute ratio: 1:1 with regular sour cream, use a brand like coconut sour cream or almond sour cream
Ensure the brand is gluten-free
Gluten-free
Fresh thyme can be used as a substitute, 1:1 ratio
Adjust to taste
Adjust to taste
Rice noodles or quinoa noodles work well, substitute ratio: 1:1 with regular noodles
For garnish
Instructions
Cook the gluten-free noodles according to the package instructions, drain, and set aside.
In a shallow dish, mix together the gluten-free flour, salt, and pepper. Coat the beef strips in the flour mixture, shaking off excess.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 4-5 minutes.
Add the gluten-free Dijon mustard, dairy-free sour cream, gluten-free beef broth, tomato paste, and dried thyme to the skillet. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Return the beef to the skillet and stir to coat with the sauce. Reduce heat to low and simmer, covered, for 10-12 minutes or until the beef is cooked through.
Stir in the cooked noodles and cook for an additional 2-3 minutes, until the noodles are well coated with the sauce.
Season with salt and pepper to taste, then garnish with chopped fresh parsley. Serve hot.
Chef's Notes
To reduce calories, use less coconut oil and dairy-free sour cream.
For a spicy version, add a pinch of cayenne pepper to the sauce.