Gluten-Free Dairy-Free Ground Beef Stroganoff with Coconut Milk
A comforting twist on classic beef stroganoff that accommodates gluten-free and dairy-free diets without sacrificing rich, creamy flavor. Ground beef is browned with caramelized onions and tender mushrooms, then simmered in a luscious sauce made from coconut milk, Dijon mustard, and beef broth. The coconut milk provides the traditional creamy texture while keeping the dish completely dairy-free, and gluten-free flour ensures the sauce thickens perfectly. Served over gluten-free spiral noodles and finished with fresh parsley, this hearty meal delivers all the satisfaction of the original with dietary modifications that make it accessible to more families.
Ingredients
- 2 Tbsp avocado oil
- ½ yellow onion, sliced
- 8 ounces baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 tsp sea salt
- ⅓ cup beef broth or water, for deglazing
- 1 15-ounce can full-fat coconut milk
- 2 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1 tsp Worcestershire sauce(optional)
- 2 Tbsp gluten-free all-purpose flour
- 8 ounces gluten-free spiral noodles
- dried or fresh parsley
Instructions
- 1
Heat avocado oil in large skillet over medium-high heat and add onion
- 2
Sauté onion stirring occasionally until beginning to caramelize
- 3
Add mushrooms, garlic, and sea salt and stir well
- 4
Cover and cook stirring occasionally until mushrooms soften
- 5
Make room in center of skillet and add ground beef
- 6
Brown beef without stirring then flip and brown other side
- 7
Chop beef into smaller pieces with spatula and mix with vegetables
- 8
Combine coconut milk, beef broth, lemon juice, mustard, Worcestershire sauce and flour in bowl and whisk until smooth
- 9
Pour sauce mixture into skillet and stir well
- 10
Bring to full boil stirring occasionally until sauce thickens
- 11
Cook noodles according to package instructions while sauce cooks
- 12
Drain noodles and transfer to skillet with sauce
- 13
Stir until noodles are well-coated in sauce
- 14
Taste and adjust seasoning with salt, mustard or Worcestershire sauce
- 15
Sprinkle with parsley and serve
Tips
Caramelizing the onions properly takes patience but adds deep flavor to the dish - don't rush this step.
Whisk the coconut milk mixture thoroughly before adding to prevent lumps from forming in the sauce.
Let the sauce come to a full boil and simmer to properly activate the thickening power of the flour.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Sauce may thicken when cold - add splash of broth when reheating.
Can prep vegetables up to 1 day ahead. Sauce can be made without noodles up to 2 days ahead and reheated.
Serve immediately while hot. Garnish with fresh parsley and offer extra Worcestershire sauce on the side.
Common Mistakes
Don't skip browning the beef properly or the flavor will be bland
Whisk flour mixture thoroughly to avoid lumpy sauce
Don't overcook noodles as they'll continue cooking when mixed with hot sauce
Substitutions
high
FAQ
Can I use regular flour instead of gluten-free flour?
Yes, regular all-purpose flour works the same way for thickening. Use the same amount and whisk thoroughly into the coconut milk mixture.
What if I can't find gluten-free noodles?
You can serve this over rice, cauliflower rice, zucchini noodles, or spaghetti squash for a grain-free option that's equally delicious.
How long will leftovers keep in the refrigerator?
Leftovers keep well for 3-4 days refrigerated. The sauce may thicken when cold, so add a splash of broth when reheating.