Beef stroganoff was a childhood staple of mine and I always looked forward to dinner when this was on the menu. When I moved into my first apartment after the college dorms this was something I cooked quite frequently because it was so inexpensive and easy. While this is typically made with canned cream of mushroom soup, I opt to make my own mushroom sauce because A) I think it’s way more flavorful and B) all the junk in most canned cream of mushroom soups gross me out. I’m aware that I have weird food aversions though so if you are one that enjoys the canned cream of mushroom then more power to you. That being said, try this version with homemade mushroom sauce and I promise you won’t be disappointed. You can can also use egg noodles if your body tolerates gluten. I am pretty sensitive to gluten so I try to substitute where ever possible and, as of this posting, I have yet to find a good gluten free egg noodle so I use brown rice penne or spiral noodles in this recipe.
The best part of this recipe? It cooks in one pan! Yep, no need to cook the pasta separately then deal with straining it. It also comes together in a jiffy which is why this has been on regular rotation in our kitchen lately.
If you eat a dairy free diet then all you need to do is omit the sour cream at the end. It does give it a nice finishing touch but we were out of sour cream the other day and it was just as delicious without it.
Happy Cooking!
One Pot Gluten Free Beef Stroganoff
Ingredients
- 2 lbs ground beef
- 1/2 white or yellow onion
- 3 cloves garlic, minced
- 8oz container mushrooms
- 4 cups beef bone broth, divided
- 2 TBSP granulated garlic
- 1 1/2 TBSP dried parsley
- 1 TBSP dried chives
- 2 tsp dried thyme
- 1 1/2 tsp pepper
- 1 tsp salt
- 13 oz can full fat coconut milk
- 1/4 cup sour cream omit if Paleo
- 1 package gluten free spiral or penne noodles
- 1-2 TBSP avocado oil
Instructions
- Preheat a dutch oven over medium-high heat and add the avocado oil. Once the pot is ready add your ground beef and break apart with a wooden spoon. Cook for 7 minutes until the meat is just about cooked through
- While your meat cooks, finely chop your onion and mince your garlic
- When the beef is done, remove to a plate and discard any excess grease, reserving 1 tablespoon in the pot
- Add your onions to the pot and cook for 3-5 until they become fragrant and translucent.
- Add garlic and cook for 30 seconds until fragrant
- Add mushrooms, granulated garlic, parsley, chives, thyme, salt, and pepper then cook for 3 minutes until they begin to soften
- Add 1 cup of the beef bone broth and 1/2 cup of the coconut milk to the pan. Cook for 5-7 minutes until the mushrooms begin to soften
- Using an immersion blender or standard blender process the mixture until the mushrooms and onions have turned into a thick puree. If using an immersion blender you may need to tilt the contents to one side of the pot in order to get a better blend
- Add the beef, pasta, and remaining 3 cups of bone broth to the pan and stir to combine. Bring to a boil and cook until pasta is al dente. Cooking time will vary depending on the pasta you use so check your package cooking times. Stir frequently
- When pasta is about 1/2 way through the cooking time stir in the remaining coconut milk
- When pasta is cooked to your preferred doneness stir in the sour cream
- Serve as is or garnish with fresh parley and/or fresh chives
- Enjoy!
Yum! Great recipe.
This is a great weeknight recipe! I always appreciate an easy meal that cooks in one pot! And one that is so delicious even the kids ask for seconds! Thanks for posting!
Yay!!! We are so happy you liked it and we are even more happy that the kids liked it! ๐
This dish is easy to put together and Delicious.
Loved it.
Best View i have ever seen !