The classic family dinner made budget-friendly, this easy Ground Beef Stroganoff recipe is complete with 3 different dairy-free options as 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.
12ouncescrimini mushroomscleaned and sliced 1/4", about 15
1tbspchopped fresh thymeor 1 teaspoon dried
2tbspgluten free flouror all-purpose, see notes
2cupslow sodium beef brothsee notes
12ouncessour creamsee notes
1tspsea saltmore or less to taste depending on the broth
1/2tspground black pepper
Optional chopped fresh parsley to garnish
Instructions
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.
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Notes
I use Bob's Red Mill 1 to 1 gluten-free flour.For a 'fancy' stroganoff, try replacing 1 cup of beef broth with 1 cup of 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 of refrigerated coconut milk along with 1-2 teaspoons of lemon juice. If you use coconut cream, add it at the same time as the beef broth.Another really good dairy-free option is to use dairy-free cream cheese mixed in at the end just like you would with sour cream. This also works perfect with regular cream cheese as well. With regular cream cheese, you want to be sure to soften it first and add it to the pan in small bits so it's easier to mix in.