Gluten-free Dairy-free “Beef” Stroganoff

Gluten-free Dairy-Free "Beef" Stroganoff

Gluten-free Dairy-Free “Beef” Stroganoff

This version of gluten-free dairy-free “beef” stroganoff is a very easy one-pot dish. Make sure all of your spices and ingredients are gluten-free, especially the cornstarch and beef bouillon. I’ve recently made this dairy-free by substituting 1 cup high fat coconut milk or almond milk for the regular milk. And omit the sour cream. It still tastes really good.

Serving Size: 2-3

Gluten-free Dairy-free “Beef” Stroganoff
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  • Spice Mixture:
  • 2 tbsp dried minced onion
  • 1 tbsp Beef Broth Base & Seasoning
  • 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
  • -- --
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, roughly chopped
  • 0.75 lb ground turkey
  • 6 oz gluten-free pasta
  • 1 cup high fat coconut milk
  • 1/2-1 cup water
  • 1 cup GF beef broth
  • 1/3 cup sour cream (omit for dairy-free version)


  1. Mix together the spice mixture (dried minced onion to raw sugar) 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, 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 (add sour cream if using before serving).


Tip 1: If you have a concentrated beef broth base in liquid form instead of a powder, add it to the liquid beef broth instead of to the powdered spice mixture.

Tip 2: Corn or quinoa pasta work well in this dish rather than brown rice pasta, which tends to disintegrate. I really like using Le Veneziane gluten free pasta!


Deana Larkin Evans

Hi! I'm Deana. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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3 Responses

  1. January 25, 2015
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