Beef Stroganoff (Gluten-free & Dairy-free)

Curly noodles cradling rich, creamy and meaty gravy is the epitome of comfort food for many people, especially when the end result is a delicious beef stroganoff. This was a staple dish when I was growing up. Although my mom’s version included canned soup as a base gravy ingredient. That was far too much salt and sodium, and much more fat (aka greasy meat drippings) than I enjoy. This dish was usually served with canned green beans that had been cooked even longer … to death, if I’m being honest. Sorry, Mom, but my grown up tastes prefer making and eating foods that have a much healthier approach, and resemble real vegetables too. You did your best, I know … now we’re doing things my way.

We can still have comforting beef stroganoff (and wholesome veggies without the can). There’s no need for those comfort food days to be behind us just because we’re living a healthy, gluten-free, dairy-free lifestyle. No … we’re making the good old days return. We’ll be enjoying this Hearty Beef Stroganoff recipe!

To control exactly what is inside our stroganoff recipe, the gravy is made with a homemade white sauce base then cooked to add deep, rich brown gravy flavor.

In place of milk or cream, or the canned soup, we’ll create creaminess by using either plain coconut yogurt, or canned coconut milk. I prefer the coconut milk, but don’t worry, there’s no coconut flavor imparted into the dish. Just a smooth, silky texture that really brings home the comfort effect.

This dish is easy to prepare and uses ingredients that are, most likely, already in your kitchen pantry. I like using the curly noodles as they capture the sauce in all the twisted grooves, but any noodle will work fine. Be sure to notice in the recipe that you don’t cook the noodles in water ahead of time. Instead, you should cook the noodles in the pot with the meat, herbs and liquids.

Don’t forget to store and freeze the leftovers, so you and your family can enjoy this delicious beef stroganoff again at a later date.

Homemade hearty beef stroganoff keeps our taste buds happy and our healthier lifestyles … healthier. Let’s get back to the good old days!

P.S. Make a BIG batch … this goes down easily!

More Gluten Free Dishes

Gluten-free, Dairy-free Beef Stroganoff

Recipe by Connie Veilleux


Prep time


Cooking time


Total time



Curly noodles cradling rich, creamy and meaty gravy is the epitome of comfort food for many people, especially when the end result is a delicious beef stroganoff.


  • 2 Tablespoons extra virgin olive oil

  • 1 red onion, chopped

  • 2 large garlic cloves, minced

  • 1 1/2 teaspoons dried basil

  • 1 1/2 teaspoons dried oregano

  • 1 teaspoon dried thyme

  • 2 1/3 pounds lean or extra lean ground beef, grass-fed if possible

  • 1/4 cup vegan butter substitute

  • 1 teaspoon onion powder

  • 1 teaspoon celery salt

  • 1/2 teaspoon white or black pepper

  • 1/4 cup gluten-free, all-purpose flour

  • 1 cup dairy-free milk of your choice

  • 4 cups fat free, low sodium, gluten-free chicken broth, or homemade broth

  • 1 cup water

  • 2 Tablespoons plus 2 teaspoons Worcestershire sauce

  • 6 cups uncooked pasta

  • 1/2 cup plain coconut or dairy-free yogurt OR 1/3 cup solid coconut milk* from can


  • Sautée and Fry
    In a very large, deep skillet (I like my cast iron dutch oven for this), heat olive oil. Add onion, garlic, and herbs and cook until onion is almost translucent. Add meat and cook until browned. Discard extra moisture.
  • Prepare the sauce
    While meat is cooking, in a sauce pan melt the “butter” over low heat. Add onion powder, celery salt, and pepper. Whisk in the flour and stir well. Let cook over very low heat a couple of minutes to cook out the flour taste. Whisk in the milk and bring to a simmer to thicken to a white sauce consistency.
  • Mix together
    Add chicken broth, water, and white sauce to the meat and stir well. Bring to a boil. Add dry pasta and stir well. Return to boil, then reduce heat and simmer according to package directions, or until the liquid has been absorbed by the pasta, the pasta is al dente, and cooked to your liking.
  • Make it creamy
    Stir in the yogurt or solid coconut milk. *If you use canned coconut milk, do not shake can before using. Scoop out the solid portion of the coconut milk only and measure to 1/3 cup. If your can is all stirred together, simply stir in 1/3 liquid canned coconut milk. Adjust the moistness of the stroganoff with additional water, if necessary.
  • Serve
    Serve hot and garnish with freshly chopped flat leaf parsley, if desired. Allow leftover stroganoff to cool almost completely before storing in refrigerator. To freeze, make sure stroganoff has chilled in fridge for a couple of hours before freezing. This will prevent pasta from becoming mushing when thawing and reheating.
  • Enjoy!

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