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Divide approx. 30g of the cooked noodles to each chicken soup portion just before serving

Beef stroganoff is a hearty and comforting dish that combines seared, thinly sliced steak with sautéed onions and mushrooms. This classic and retro recipe is finished off with a splash of brandy, a generous dollop of sour cream and a hint of Dijon mustard, resulting in a rich sauce bursting with flavour.

Cornflour (known as cornflour in the UK and corn or maize starch in the USA) is used as a gluten-free alternative to thicken the sauce, making it an easy option for those seeking a quick and hassle-free weeknight dinner.

Where does beef stroganoff come from?

Beef stroganoff originated in the late 1700s by Count Pavel Stroganov‘s French chef who was influenced by both French and Russian cuisines.

It grew in particular popularity from the 50s to the 70s as a versatile dish to serve either at a fancy dinner party or as a quick family meal during a busy weeknight.

Part of the attraction and convenience was the addition of canned cream of mushroom soup and the availability of many cuts of red meat (especially after the meat rations during WWII).

Do you remember indulging in beef stroganoff as a child?

I might be giving away my age here, but I vividly recall the excitement in my parent’s voices as they announced that beef stroganoff was for dinner back in the 70s! I must admit that the buttered noodles or rice accompanying the dish were perhaps more appealing to my youthful palate than the actual meat itself. However, the distinct flavours I experienced that day have remained imprinted in my memory.

Now, I find myself enthusiastically championing this classic dish, as I notice it making a gradual comeback and regaining its status as a trendy retro dish.

The main ingredients used in beef stroganoff

As with many traditional dishes, there are many versions. Some recipes omit mushrooms and replace them with carrots or even add sour pickles! Some use expensive cuts of meat or leftover roast dinner cuts. It is a matter of taste and availability, so feel free to tweak the best beef stroganoff for your preferences.


The most important ingredient to consider is the steak used. This cut of beef will depend on your budget. Fillet steak, the most expensive cut, gives a tender and decadent flavour. Rib eye is middle of the road in terms of price and tenderness, but has lots of juicy flavour (my choice!) and rump steak is the cheapest but needs some longer cooking to tenderise the meat (this cut would suit the slow cooking method). SIrloin is a leaner and less fatty meat, so this cut is for those looking for a low-fat meat addition

As mentioned earlier, my choice is ribeye which is marbled with visible, tiny white snowflake marks on the meat. This cut is perfect for searing and retaining its flavour while at the same time, the meat juices infuse the stroganoff sauce to give that hearty, meaty flavour. 

Flatten steak next to a unflatten steak

When preparing the ribeye, tenderise the steak with a meat mallet, a rolling pin or use your fists. Trim away thick pieces of fat.

The fat removed from the rib eye steak

Slice the steak into the traditional thin strips and season them with plenty of salt, pepper and a pinch of smoked or unsmoked sweet paprika.

The sliced rib eye steak next to a whole steak


Brandy or cognac is added to deglaze the pan after the steak, onions and mushrooms have been sautéed. Once the alcohol has evaporated, the brandy imparts a decadent flavour to the dish. If brandy is unavailable, cognac does the trick too.

For those looking for a milder flavour, a dry white wine can be used instead.


Using a pinch of paprika gives the stroganoff a slight kick of flavour. Either use smoked sweet paprika for a bolder flavour or Hungarian unsmoked sweet paprika for a milder flavour.


Dijon mustard is classically used in beef stroganoff, but if you have a favourite type of mustard such as wholegrain, feel free to add this instead.


This adds a tanginess and creaminess to the stroganoff sauce. If sour cream is unavailable, mix in some single cream with a few drops of lemon to mimic sour cream.

What to serve with beef stroganoff

As beef stroganoff only takes 40 minutes to prepare and cook, plan the sides you wish to serve with it.

Several side dishes come to mind, firstly the classic accompaniment is buttered noodles, but any style of pasta is also suitable. However, choosing short noodles, pasta shells or spirals makes eating beef stroganoff more enjoyable and comfortable.

Alternatively, prepare some buttered rice, cauliflower rice, roast potatoes or mashed potatoes.

The meal is complete with either some steamed or sautéed seasonal vegetables.


If you find you have some leftover beef stroganoff and would like to serve it differently, use it as a pie filling. Simply fill a pie dish with the stroganoff and cover it with a sheet of store-bought or homemade pastry. Brush it with some egg wash and bake it at 200°C/400°F for 30 mins or until the pastry is golden and puffed up.

Gluten-Free Beef Stroganoff

by Sandra, Fun Without Gluten
This is a hearty, comfy, retro dish using seared thinly sliced steak, mingled with sautéed onions and mushrooms then enriched with brandy, sour cream and Dijon mustard. 
A speedy dish made in under an hour. Perfect for a busy weekday dinner!
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course dinner, Main Course, Meat dish
Cuisine Hungarian, International, Russian
Servings 4 servings



  • 650 g rib eye steak/scotch fillet, cut into thin strips
  • 1 tsp salt
  • 1 tsp white or black pepper
  • 1 tsp smoked sweet paprika or unsmoked sweet Hungarian paprika
  • 1 tbsp sunflower oil
  • 2 tbsp butter
  • 2 medium onions, diced
  • 250 g mushrooms, sliced
  • 2 tbsp brandy, cognac or white wine
  • 500 ml store-bought or homemade beef stock
  • 2 tsp Dijon mustard or wholegrain
  • 1 tbsp cornflour Known as cornflour in the UK and corn or maize starch in the USA


  • 150 ml sour cream or single cream with a few drops of lemon
  • Snipped fresh chives to garnish or use finely chopped parsley or sliced spring onions

To serve with

  • Shredded horseradish, to accompany (optional) for a sharper flavour!
  • Store-bought gluten-free spiral pasta or flat noodles
  • or
  • Steamed rice or cauliflower rice
  • or
  • Roasted potatoes or mashed potatoes
  • with
  • Steamed or sautéed seasonable vegetables



  • Lay the steaks out onto a board and flatten them slightly with a meat tenderiser, a rolling pin or using your fists!
    Flatten steak next to a unflatten steak
  • Remove any excess thick fat from the steak. Leave the smaller specks or pieces (marbelled fat) for flavour.
    The fat removed from the rib eye steak
  • Using a sharp knife, slice the steaks into thin strips.
    The sliced rib eye steak next to a whole steak
  • Season the steaks with salt, pepper and sweet paprika. Set aside.
    Sliced rib-eye steak used for beef stroganoff
  • Dice the onions. Set aside.
  • Brush any loose dirt off the mushrooms and slice them. Set aside.
    Sliced mushrooms for beef stroganoff

Frying the steak

  • Heat a large cast iron or heavy frying pan with the sunflower oil over medium-high heat.
  • Once the pan is hot, add the sliced steak and spread it out in the pan to sear without touching or moving it for 30 seconds.
    Searing the steak pieces for the beef stroganoff
  • After 30 seconds, quickly turn and toss the steak to sear for a further 30 seconds. Have a plate handy to immediately transfer the steak to. Do not be tempted to cook it any longer than one minute, even if it looks pink as it will cook further in the sauce and retain its tenderness.
    Searing the other side of the rib-eye steak
  • Cover the steak and set aside while preparing the sauce.

Preparing the sauce

  • In the same pan, lower the heat to medium to melt the butter. Add the diced onions and fry for 5 mins, stirring often.
    Frying the onions
  • Add the sliced mushrooms and fry for 3 mins.
    Adding the mushrooms to the onions
  • Pour in the brandy (or alternative alcohol) and briskly stir in until the alcohol evaporates.
    Adding the brandy to the onion mushroom mixture
  • Stir in the beef stock and bring to a boil, then lower the heat to a gentle simmer for 5 mins.
    Adding the stock
  • Add the Dijon mustard and cornflour, mixing in well until it thickens slightly.
    Adding the cornflour
  • Once the sauce has thickened, add the sour cream and simmer on medium-low for 5 mins. The sour cream will not curdle while heating, but will instead melt into the sauce.
    Thickening the beef stroganoff sauce
  • Add the sliced steak (including the meat juices). Simmer for 1 to 2 mins, then remove the pan from the heat to serve.
    Adding the beef to the stroganoff sauce


  • Garnish the beef stroganoff with snipped chives, finely chopped parsley or thinly sliced spring onions.
  • Beef stroganoff goes with many sides such as store-bought buttered gluten-free pasta or flat noodles; mashed or roast potatoes, buttered rice or cauliflower rice and plenty of seasonable vegetables (steamed or sautéed).


  • Keeps for 3 days chilled
  • Suitable to freeze (try not to overcook the meat when reheating)
If you find you have some leftover beef stroganoff and would like to serve it differently, use it as a pie filling. Simply fill a pie dish with the stroganoff and cover it with a sheet of store-bought or homemade pastry. Brush it with some egg wash and bake it at 200°C/400°F for 30 mins or until the pastry is golden and puffed up.
Keyword gluten-free meals, gluten-free meat dish, gluten-free quick meal
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