clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Finished Ground Beef Stroganoff in a white skillet sprinkled with parsley.

Ground Beef Stroganoff

  • Author: Kari Peters
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


well! It’s super easy to make, perfect comfort food, and gluten free too. We love serving it tossed with freshly cooked pasta, or steamed rice, and it’s really delicious over these Roasted Sweet Potatoes as well. Add a simple side dish like my Perfect Roasted Asparagus, Roasted Broccoli, or Oven Roasted Carrots to complete the meal.



1 pound ground beef, I use 85/15

1 cup finely diced onion, 1/2 onion

2 cloves garlic, minced

12 ounces crimini mushrooms, cleaned and sliced 1/4″, about 15

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

2 tablespoons gluten free flour, or all-purpose, see notes

2 cups low sodium beef broth, see notes

12 ounces sour cream, see notes

1 teaspoon sea salt, more or less to taste depending on the broth

1/2 teaspoon ground black pepper

Optional chopped fresh parsley to garnish


Prep all the ingredients, then preheat a large (15″) skillet over medium high heat.

Add the ground beef to the pan and break it up into small bits as it cooks. When the beef is almost done, add the chopped onion and garlic.

Cook again 2-3 minutes until the onions are beginning to soften, then add the sliced mushrooms and thyme. Continue to cook until the mushrooms are just softening, 3-4 minutes, then stir in the flour to completely combine.

Add the beef broth to the pan and stir to combine. If you’re using the coconut milk option from the notes, add it at the same time as the beef broth.

Simmer until the mushrooms are tender and the sauce is slightly thickened, 8-10 minutes.

Remove the pan from the heat and stir in the sour cream, (unless you’re using coconut cream) and season to taste with sea salt and pepper.

Sprinkle with the optional parsley and serve immediately.


I use Bob’s Red Mill 1 to 1 gluten free flour.

For a ‘fancy’ stroganoff, try replacing 1 cup beef broth with 1 cup dry white wine, (not a sweet variety).

You can use your choice of dairy free yogurt or sour cream in place of regular, or use 1 cup of coconut cream skimmed from the top of 1 can refrigerated coconut milk along with 1-2 teaspoons lemon juice. If you use the coconut cream, add it at the same time as the beef broth.

  • Prep Time: 15
  • Cook Time: 15
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

Keywords: Easy Stroganoff, Dairy Free Stroganoff, Easy Ground Beef Stroganoff, Gluten Free Stroganoff