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.
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!
A gluten free, dairy free version of beef stroganoff conveniently made with ground beef and ready in just 30 minutes.
- 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
- 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.
- Keep the skillet over medium heat and remove the beef and onion with a slotted spoon, leaving the fat in the skillet.
- 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.
- While the sauce is simmering, cook the noodles according to the package directions.
- 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.
- Serve over noodles. Top with fresh chives, if desired.
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.