Gluten-free Dairy-free “Beef” Stroganoff

This easy one pot dish for gluten-free dairy-free “beef” stroganoff is made with gluten-free pasta, lean ground turkey and all the traditional flavors.

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 all that went into it, but I loved it.  Something about that creamy pasta and onion and mushroom flavors were so delicious.

Over the years we have recreated this gluten-free dairy-free “beef” stroganoff.  Making it a little healthier by using ground turkey instead of beef.  Or you could also use ground bison.  It is a very easy recipe and can all be combined and cooked in one pot.  

Dairy-Free Options

To make it dairy-free, I use coconut milk as a substitute.  If you are trying to avoid BPA and worry about coconut milk from a can, I have found that coconut milk creamer is also a wonderful dairy-free substitute for milk.  So Delicious makes an organic coconut milk creamer that I love using in recipes. 

Another great substitute that we use is non-dairy yogurt.  It can be diluted down with a little water and used in place of the coconut milk options.  

Spice Mix

I recreated the onion soup mix spices.

  • dried minced onion
  • cornstarch or tapioca starch
  • onion powder
  • dried parsley
  • garlic powder
  • freshly ground black pepper
  • salt
  • raw sugar

I usually use beef broth and then add an extra tablespoon of beef broth concentrate for extra flavor. Just make sure all of your spices and ingredients are gluten-free, especially the cornstarch and beef bouillon.    

Gluten-Free Pasta

Also, corn or quinoa pasta work well in this dish rather than just 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 well as Italian gluten-free pasta from Bionaturae.  The reformulated Bionaturae pasta made with organic rice and lentils works really well.  I usually use the fusilli, penne, or the elbows.

Let me know if you make this dish and what type of pasta you used.  Enjoy!

classic beef stew gluten-free, dairy-free

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Gluten-free Dairy-free “Beef” Stroganoff

This easy one pot dish for gluten-free dairy-free “beef” stroganoff is made with gluten-free pasta, lean ground turkey and all the traditional flavors.
Course Main Course
Cuisine American, Russian
Keyword gluten-free dairy-free stroganoff
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2
Author Deana Larkin Evans


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


  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 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

You get one life - do your best to ENJOY IT! So 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 had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So 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. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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5 Responses

  1. WOW this was amazing! Absolutely loved this recipe! It was so easy to make and reheated nicely. Can’t wait to make this one again!

  2. Reblogged this on The Weekly Menu.

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