Easy, gluten-free comfort food made all in one pot? Yes, please! This Gluten-Free Beef Stroganoff is a quick, 30-minute meal for times like these when you just need comfort and simplicity in your life. Boasting tender strips of sirloin steak, a rich, savory sauce, and hearty brown rice fettuccine noodles, this gluten-free stroganoff can be made either in the Instant Pot or on the stovetop and is also low FODMAP* and can be made low lactose.
*Please note: while low in FODMAPs per data in Monash University's Low FODMAP Diet App at the date of this posting, this recipe is high in fat, which may trigger symptoms for some people with IBS.
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Easy, Gluten-Free One Pot Comfort Food
If anyone ever needed some easy comfort food, it's now, right after a stressful US election. Also, the holiday season is starting to ramp up, which can bring joy but also stress and unease for many.
This Gluten-Free Beef Stroganoff is the dinner recipe I turn to when I'm feeling like some quick comfort food. Written long before I started eating low carb, I've been keeping this high carb recipe in my back pocket for just the right time. After the last few days, I've decided: this is it.
While not the prettiest dish, with noodles and all made in one pot, I think ugly food can be some of the most delicious food. Plus, who cares about food being pretty when you're feeling stressed?
Brown Rice Noodles instead of Egg Noodles
Using brown rice fettuccine noodles in lieu of traditional egg noodles makes this a gluten-free, no fuss type of dish. Although they impact my blood sugar, I am still a HUGE fan of brown rice noodles for making gluten-free pasta dishes. I use Tinkyada brand and like them even better than regular wheat-based noodles! Seriously!
For more dishes using brown rice noodles, see my Instant Pot Fettuccine Alfredo and Instant Pot Spaghetti and Meatballs recipes (both gluten-free and low FODMAP with other dietary options). I also like brown rice noodles under Bolognese (Instant Pot / Slow Cooker), or my 4-Ingredient Marinara Sauce (Instant Pot / Stovetop).
Equipment
- 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker, or
- Large pot or Dutch oven, if using the stovetop
- Cutting board and chef's knife
- Measuring spoons and cups
- Plastic spoon or spatula (I love this Instant Pot spatula), for sauteing and deglazing
- Tongs, for handling the steak
- Paper towels, for patting the steak and mushrooms dry
- Fine mesh sieve, for draining and rinsing the mushrooms
- Mixing spoon
Ingredients
These ingredients make this Gluten-Free Beef Stroganoff extremely yummy (shown across two photographs):
- Sirloin steak or beef tenderloin, cut into 2-inch chunks to fit in the pot easier when searing. I typically do not trim the fat off my steak to retain its flavor, but you can if desired. Cheaper cuts of beef as well as beef stew meat won't be as tender (I've tried), so I don't recommend substituting. I may develop a ground beef version in the future - we'll see!
- Garlic-infused olive oil, or extra virgin olive oil (EVOO) + 2 cloves minced garlic if not needing low FODMAP.
- Butter or ghee - this recipe is not completely dairy-free, but you can use ghee or another dairy-free substitute if you prefer. Dairy-free substitutes may not be low FODMAP.
- Leek greens (the dark green leaves of the leek), finely-chopped, or white onion if not needing low FODMAP.
- Canned sliced mushrooms, drained, rinsed, and patted dry - if you're thinking, canned mushrooms?! They're actually really tasty and make this recipe so much easier in addition to low FODMAP when well rinsed. I have not tested this with fresh mushrooms, so I'm not sure how well they'd work.
- Dry white wine, or low sodium beef broth, low FODMAP if needed. The wine gives this recipe a classic stroganoff flavor, but if you prefer not to use it (per Monash University, it can be a gut irritant for some people with IBS), you can use the same quantity of broth.
- Low sodium beef broth (homemade or store-bought), low FODMAP if needed. I use my own homemade recipe, which is gluten-free and low FODMAP and way more delicious than store-bought, but store-bought options also work.
- Dijon mustard - if needing low FODMAP, make sure the mustard you chose doesn't contain high FODMAP ingredients.
- Coconut aminos or tamari sauce - same with these.
- Dried chives - found in the spice aisle of most grocery stores.
- Kosher salt and ground black pepper
- Fresh dill, chopped, or dried dill
- Brown rice fettuccine noodles, broken in half. I use and swear by Tinkyada. Other brands and other types of gluten-free noodles may have different results.
- Sour cream, lactose-free if needed, or coconut cream if you're trying to cut down on dairy.
Instructions (Step-by-Step with Photos)
The following photos and instructions illustrate how to make this Gluten-Free Beef Stroganoff in the Instant Pot. Stovetop instructions are available in the recipe card below.
Prep Instant Pot; Season and Sear Steak
Hit “Sauté” on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. While it heats up, pat the steak dry with paper towels—this helps with browning. Season generously with kosher salt and freshly ground black pepper.
Add the garlic-infused olive oil (or EVOO) to the pot once it reads “Hot.” Swirl to coat the bottom, then place the steak chunks in a single layer. Let them sizzle undisturbed for 1-2 minutes per side to get a nice golden sear. Transfer the seared steak to a plate when done to rest.
Sauté Leeks and Mushrooms; Deglaze
Add butter or ghee to the pot and let it melt. If using actual garlic, add to the pot and sauté for 30 seconds, stirring constantly. Toss in the chopped leek greens and mushrooms, stirring frequently for about 2 minutes until softened and lightly golden.
Pour in the white wine (or extra broth) and scrape up any browned bits stuck to the bottom with a plastic spoon or spatula—those bits are pure flavor! Let the liquid reduce for about a minute.
Add Broth and Seasonings
Press “Cancel” to stop the sauté function. Stir in the beef broth, Dijon mustard, coconut aminos, dried chives, kosher salt, black pepper, and dill until everything is well mixed.
Layer Noodles and Steak
Lay the broken brown rice fettuccine noodles in a crisscross pattern to avoid clumping. This is done by holding the noodles in your hand and gradually dropping them into the pot, moving your hand in varying directions so there aren't too many noodles in one area.
Slice the seared steak into ¼-inch strips against the grain and place them on top. It's okay if they're in more than one layer, but try to keep them as evenly spread out as possible. With a spatula, scrape all the juices from the steak plate into the pot—don’t let any of that flavor go to waste!
Pressure Cook
Secure the lid and set the valve to “Sealing.” Choose “Pressure Cook” or “Manual” mode and set the timer for 7 minutes. Relax while the magic happens!
Quick Release
Once the cooking cycle has completed, quickly release the pressure. Carefully open the lid and stir the beef and noodle mixture to combine.
Stir in Sour Cream; Garnish
Stir in the sour cream or coconut cream until well combined. The starch from the noodles will thicken the sauce naturally as it stands, so extra thickeners shouldn't be needed. Serve warm with an optional garnish of fresh dill for a bright finish.
FAQs: Gluten-Free Beef Stroganoff
I've tested this recipe with less expensive cuts of steak as well as beef stew meat, and I find they become tough. I may come up with a more budget-friendly version of beef stroganoff in the future, so if you're interested, let me know in the comments below!
I have only tested this recipe with Tinkyada brown rice fettuccine, which work wonderfully. Other types of gluten-free noodles may work.
Substitute the butter with ghee (which is still dairy, but with the milk-solids removed) or a dairy-free alternative, and replace the sour cream with coconut cream.
Yes, as of the date of this writing per data in Monash University's Low FODMAP Diet App, this recipe is low FODMAP when using garlic-infused olive oil, leek greens, drained and rinsed canned mushrooms, and lactose-free sour cream or coconut cream (without inulin). While low FODMAP, this recipe is high in fat, which may still trigger some with IBS.
Easy Gluten-Free Beef Stroganoff (One Pot - Instant Pot / Stovetop)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This easy Gluten-Free Beef Stroganoff is a hearty one-pot meal featuring tender sirloin, a savory sauce, and brown rice fettuccine noodles. Ready in 30 minutes, it’s perfect for weeknights with Instant Pot and stovetop options. Low FODMAP-friendly (see notes)!
Ingredients
- 1-1.25 pounds sirloin steak or beef tenderloin, cut into 2-inch chunks
- 2 tablespoons garlic-infused olive oil (or EVOO + 2 cloves minced garlic if not needing low FODMAP)
- 2 tablespoons unsalted butter or ghee
- ½ cup leek greens, finely-chopped (or white onion if not needing low FODMAP)
- 1 (10-ounce) can sliced mushrooms, drained, rinsed, and patted dry
- ¼ cup dry white wine (or low sodium beef broth, low FODMAP if needed)
- 2 cups low sodium beef broth (homemade or store-bought), low FODMAP if needed
- 1 tablespoon Dijon mustard
- 1 tablespoon coconut aminos or tamari sauce
- 1 tablespoon dried chives
- 1 teaspoon kosher salt, plus more for sprinkling
- ½ teaspoon ground black pepper, plus more for sprinkling
- 1 teaspoon fresh dill, chopped, or ½ teaspoon dried dill, plus more for optional garnish
- 7 ounces brown rice fettuccine noodles, broken in half
- ⅔ cup sour cream, lactose-free if needed, or coconut cream
Instructions
Instant Pot Instructions:
- Prep Instant Pot and Season Steak: Hit “Sauté” on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. While the pot is heating up, pat the steak dry with paper towels and generously sprinkle with kosher salt and freshly-ground black pepper.
- Sear the Steak: Once the Instant Pot display reads “Hot,” add the garlic-infused olive oil and swirl the pot to coat. Add the steak chunks in a single layer, searing for 1-2 minutes per side, turning each piece once it naturally releases from the pot. Once seared (but not fully cooked through), transfer steak to a plate to rest.
- Sauté the Leeks and Mushrooms: Add butter or ghee to the pot, allowing it to melt and coat the surface. If using actual garlic, add and sauté for 30 seconds, stirring constantly. Add leeks (or onion) and mushrooms and sauté until softened, about 2 minutes (longer if using onion), stirring frequently.
- Deglaze with Wine or Broth: Pour in the white wine (or additional broth if omitting wine) and let it reduce for about 1 minute, stirring occasionally, and scraping the bottom of the pot clean with a plastic spoon or spatula (I use an Instant Pot spatula).
- Add Broth and Seasonings: Hit “Cancel” on the Instant Pot. Add 2 cups of beef broth, Dijon mustard, coconut aminos (or alternatives), dried chives, kosher salt, ground black pepper, and dill, stirring to combine.
- Layer the Noodles and Steak: Arrange the noodles in the broth in a crisscross pattern (this helps prevent clumping - see photo above). Slice the seared steak into ¼-inch strips against the grain and lay the strips on top of the noodles. Using a spatula, scrape any juices from the steak from the plate into the pot (leave no flavor behind!).
- Pressure Cook: Secure the lid on the Instant Pot. Hit the “Pressure Cook” or “Manual” button and set the pressure release valve to “Sealing.” Set the timer for 7 minutes.
- Quick Pressure Release: Once the cooking cycle has completed, quickly release the pressure. Carefully open the lid and stir the beef and noodle mixture to combine.
- Stir in Sour Cream and Garnish: Stir in the sour cream or coconut cream, garish with fresh dill sprigs (if desired), and serve warm. The sauce will thicken as it stands.
Stovetop Instructions:
- Prep Pot and Season the Steak: Heat a large pot or Dutch oven over medium-high heat on the stovetop. While the pot is heating up, pat the steak dry with paper towels and generously sprinkle with kosher salt and freshly ground black pepper.
- Sear the Steak: Once the pot is hot, add the garlic-infused olive oil and swirl to coat the bottom. Add the steak chunks in a single layer and sear for 1-2 minutes per side, turning each piece once it naturally releases from the pot. Once browned but not fully cooked, transfer the steak to a plate to rest.
- Sauté the Leeks and Mushrooms: Reduce the heat to medium and add the butter or ghee to the pot. Once melted, if using garlic, add and sauté for 30 seconds, stirring constantly. Add the chopped leeks (or onion) and mushrooms, stirring frequently for about 2 minutes until softened (longer if using onion).
- Deglaze with Wine or Broth: Pour in the white wine (or extra broth if you prefer not to use wine) and cook for 1 minute to reduce slightly and scrape any flavorful bits from the bottom of the pot with a plastic spoon or spatula.
- Add Broth and Seasonings: Stir in 2 cups of beef broth, Dijon mustard, coconut aminos (or tamari/soy sauce), dried chives, a pinch of kosher salt, black pepper, and dill, mixing until well combined.
- Add the Noodles and Steak: Arrange the broken brown rice fettuccine noodles in the pot in a crisscross pattern (this helps prevent clumping - see photo above), making sure they’re submerged in the broth. Slice the seared steak into ¼-inch strips against the grain and place them on top of the noodles. Using a spatula, scrape any juices from the steak from the plate into the pot (leave no flavor behind!).
- Simmer: Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 12-20 minutes, or until the noodles are tender and the steak is cooked through.
- Stir in Sour Cream and Garnish: Once the noodles are tender, remove pot from heat. Stir in the sour cream or coconut cream. Garnish with additional fresh dill, if desired, and serve warm. The sauce will thicken as it stands.
Notes
- If eating low FODMAP: Per Monash University’s Low FODMAP Diet App, make sure the Dijon mustard and coconut aminos / tamari sauce you use doesn’t contain high FODMAP ingredients, like garlic or onion. While low in FODMAPs, this recipe is high in fat, which can still be a symptom trigger for some folks with IBS. Also, the wine gives this recipe a classic stroganoff flavor, but if you prefer not to use it (per Monash University, it can be a gut irritant for some people with IBS), you can use the same quantity of broth.
- Prep Time: 10 minutes
- Time to come to and release pressure: 9 minutes
- Cook Time: 11 minutes
- Category: Dinner
- Method: Instant Pot / Stovetop
- Cuisine: Russian-inspired
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