Gluten-free Dairy-free “Beef” Stroganoff

Gluten-free Dairy-Free "Beef" Stroganoff

Gluten-free Dairy-free “Beef” Stroganoff

One of my favorite dishes growing up was beef stroganoff.  I used to beg my mom to make if for dinner.  I think she used to make it with french onion soup mix and sour cream.  I’m not really sure.

But I’ve tried to recreate a gluten-free dairy-free “beef” stroganoff making it a little healthier by using ground turkey instead of beef.  It is a very easy recipe and can all be combined and cooked in one pot.  I recreated the onion soup mix spices and use coconut milk or almond milk as a dairy free milk substitute.  Make sure all of your spices and ingredients are gluten-free, especially the cornstarch and beef bouillon.  I usually use beef broth and then add an extra tablespoon of beef broth concentrate for extra flavor.

Also, corn or quinoa pasta work well in this dish rather than brown rice pasta, which tends to disintegrate. I’ve had good results with Le Veneziane gluten free pasta made with Italian non-GMO corn.  As new gluten free pastas come to market, we’ll have to try those, too.  Let me know if you make this dish and what type of pasta you used.  Enjoy!

Serving Size: 2-3

Gluten-free Dairy-free “Beef” Stroganoff
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    Spice Mixture
  • 2 tbsp dried minced onion
  • 2 tsp cornstarch (or tapioca starch)
  • 2 tsp onion powder
  • 1 tsp dried parsley
  • 3/4 tsp garlic powder
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • Pinch of raw sugar
  • Stroganoff
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, roughly chopped
  • 0.75 lb ground turkey
  • 6 oz gluten-free pasta
  • 1 cup coconut milk (or dairy free milk alternative)
  • 1/2-1 cup water
  • 1 cup GF beef broth
  • 1 tbsp beef broth concentrate


  1. Mix together the spice mixture and set aside.
  2. Heat olive oil in a 3.5-quart Dutch oven over medium high/high heat. Add mushrooms and cook, stirring constantly, for 5-10 minutes or until all the juices have released.
  3. Turn the heat down to medium and add the ground turkey. Brown until cooked through, about 7-10 minutes.
  4. Add milk, beef broth and concentrate, 1/2 cup water, pasta and spice mixture. Make sure there is enough liquid to cover the pasta – add more water if necessary. Bring to a boil, then cover and reduce heat to medium low. Simmer for roughly 15-20 minutes, stirring once or twice. It is ready when most of the broth has been absorbed and the pasta is tender.
  5. Remove from heat and serve immediately.

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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3 Responses

  1. January 25, 2015
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