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    Ground Beef Stroganoff

    February 25, 2023 By Meagan Fikes Leave a Comment

    A plate of stroganoff over noodles next to a wooden spoon and chives with flowers still attached.
    A plate of stroganoff over noodles next to a wooden spoon and chives with flowers still attached.

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    Want to hear a fun fact? This recipe almost celebrated its third anniversary of sitting on my hard drive collecting digital dust. Okay, that wasn't very fun and the "digital dust" makes it a pretty loose fact but the reality is, I made this recipe back in the day. 2020 to be exact. Back when I could remember how to work a camera and how to write a recipe.

    Or so I thought. I went to post this recipe to the blog (back in the day again) and I had forgotten to write down some ingredient amounts. I couldn't figure it out from memory so I made it again a few months later and basically ruined it. It was bland and I've never been crazy about beef stroganoff to begin with (made this one for you, Hubby!) so I pretty much decided I was done.

    A plate of beef stroganoff over noodles with a decorative napkin, wooden spoon, and flowered chives on a cutting board in the background.

    Just the other day I realized I had almost all the ingredients I needed to make this so I decided to try one more time. It was perfect! I actually enjoyed it a lot despite never loving the dish that much to begin with. I think sometimes when certain dishes aren't necessarily bad but just not interesting to us, we just have to tweak them to our own personal taste a bit.

    Kind of like chili. I'm sure someone here remembers hearing me rant about my dislike for chili. I just take most of the cumin out and dump red pepper flakes in it to make it edible. Ever notice how everyone thinks their chili recipe is the best? Or how popular chili competitions are? It's just such a customizable dish that you can really tweak it to your own personal taste.

    The stroganoff is less customizable than chili and hard to get the taste right when making a dairy free version. The main changes I made were increasing the vegetable stock to get rid of the coconut milk flavor while cooking it longer to keep the sauce thick and infuse the mushroom flavor more. The beef gravy packet was a cheat because I didn't think the beef fat was leaving enough flavor in the sauce. It actually made a huge difference.

    I like the flavor mushrooms give a dish but I don't like finding them in my food so I diced the mushrooms really small for myself but sliced is how the recipe is written.

    And I can't forget the obvious change - this is made with ground beef. I always have ground beef on hand and it's typically cheaper than other cuts of beef so I find this version easier and more budget friendly!

    Print

    Recipe

    A plate of beef stroganoff over noodles with a decorative napkin, wooden spoon, and flowered chives on a cutting board in the background.

    Ground Beef Stroganoff

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Meagan Fikes
    • Prep Time: 5 mins
    • Cook Time: 25 mins
    • Total Time: 30 minutes
    • Yield: 6 servings 1x
    • Category: Entrees
    • Method: stovetop
    • Diet: Gluten Free
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    Description

    A gluten free, dairy free version of beef stroganoff conveniently made with ground beef and ready in just 30 minutes.


    Ingredients

    • 1 ½ lbs ground beef
    • salt, to taste
    • pepper, to taste
    • ½ yellow onion, sliced
    • 2 cloves garlic, minced
    • 2 Tbsp tomato paste
    • 1 ½ C mushrooms, sliced
    • ⅔ C vegetable stock
    • 1 can full fat coconut milk
    • 1 packet gluten free and dairy free brown gravy mix
    • 12-16 oz gluten free fusilli of choice

    Instructions

    1. In a large skillet, brown the ground beef and season with salt and pepper to taste. When the beef is almost fully cooked, add the garlic and onion. Continue cooking until the beef is cooked thoroughly and the onions are soft.
    2. Keep the skillet over medium heat and remove the beef and onion with a slotted spoon, leaving the fat in the skillet.
    3. Stir tomato paste into the skillet then add mushrooms, vegetable stock, and coconut milk. Bring to a boil then reduce to a simmer for 15 minutes. If a lot  of liquid evaporates, cover with a lid or simply add some extra broth to replace it.
    4. While the sauce is simmering, cook the noodles according to the package directions.
    5. When the sauce is done, whisk in the gravy packet and allow to thicken slightly. Stir beef back in and allow it to heat back up if it got cold.
    6. Serve over noodles. Top with fresh chives, if desired.

    Notes

    Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

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    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was severely gluten intolerant then later learned of multiple food allergies. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Learn more about me →

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

    I'm a member of Food Blogger Pro. Learn how to start and grow your food blog.

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
👉@eatsomethingdelicious
Thanks for chopping by 👋
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#glutenfree #dairyfree #dessert #foodallergies #celiac #glutenintolerant #eatsomethingdelicious #cakedecorating #foodbloggerpro #cake
    Big news: I cleaned my house the other day 😅 Bu Big news: I cleaned my house the other day 😅 But seriously, it’s amazing how much having a clean space can help. My energy levels are completely uncalled for considering we’re well beyond a month of Erika barely sleeping at night and at least one family member dealing with a cold. I’m so tired of snot 😩 And being responsible for 3 peoples noses. We’re trying to graduate one nose to self-care but apparently the art of nose blowing takes a lot more boxes of tissues to master. We’ll get there.
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
👉@eatsomethingdelicious
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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    A plate of stroganoff over noodles next to a wooden spoon and chives with flowers still attached.