Dinner Gluten Free Recipes

Quick and Easy Beef Stroganoff

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On week nights, I often need something I can put together quickly for dinner! And it’s even better if I can make something that everyone loves. This quick and easy beef stroganoff recipe is truly quick and easy! And since it uses only one pan, there’s not a lot of mess to clean up. And it’s also super easy to make this recipe gluten free!

 

First, I washed, chopped, and sautéed my mushrooms. I like them in fairly large pieces, but you can chop them up smaller if your family likes them better that way. (Hint: If you have kids who don’t like mushrooms, leaving them in bigger pieces makes them easier to eat around.) Once the mushrooms are tender, set them aside in a bowl.

mushrooms for quick and easy beef stroganoff

In the same pan that I used to cook my mushrooms, I browned my ground beef along with the onions and garlic. (Be sure to drain your ground beef after this step to keep your stroganoff from being too greasy.)

Ground beef for stroganoff

Next I added my spices, cornstarch, and beef broth.

Beef broth for stroganoff

Then I added my noodles (I used Tinkyada Brown Rice noodles since I eat gluten free, and yes, they are totally worth the price!!) and simmered until they were tender.

noodles for beef stroganoff

Once the noodles were tender and most of the liquid was absorbed, I added sour cream and the mushrooms I had set aside in step 1.

sour cream and mushrooms for stroganoff

Then all I had to do was give it a gentle stir, and it was ready to eat! I was thrilled that everybody in the family loved this dish–even my pickiest eater! (I have one child who has autism, and she’s a super picky eater, and even she loved it!!)

Finished Quick and Easy Beef Stroganoff

 

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Quick and Easy Beef Stroganoff

  • Author: Wendy Hilton
  • Yield: 4-5 servings

Description

This delicious, creamy beef stroganoff is easy to make in one pan, and it is so delicious! This recipe makes enough for a family of 4 or 5, so double it if you have a larger family or if you want leftovers.


Ingredients

1 tbsp olive oil

8 oz white button mushrooms (or whatever mushrooms you like)

2 tbsp butter

1/2 onion, diced

1 lb ground beef

2 tsp garlic powder

1 1/2 tbsp cornstarch (or you may use 3 tbsp flour)

1 tsp paprika

6 cups beef broth (use only 4 cups of broth if you use egg noodles)

1 1/2 tsp salt

3 cups Tinkyada Brown Rice Spirals (or you can use 4 cups of egg noodles)

1 cup sour cream


Instructions

  1. Add olive oil to your pan over medium heat. Sautee mushrooms until tender–about 5 minutes. Then transfer to a bowl and set aside.
  2. In the same pan, add butter, ground beef, chopped onion, and garlic powder. Stir until the meat is brown and onions are tender.
  3. Drain excess fat from the pan and return pan to stove.
  4. Add cornstarch, paprika, salt, and beef broth. Stir as you bring to a boil.
  5. Add noodles, and bring to a boil again.
  6. Reduce heat to low, and simmer until noodles are tender and most of the liquid has absorbed. (For the Tinkyada noodles I used, this takes about 20 minutes. For egg noodles, it may only take about 8 or 10 minutes.)
  7. Once noodles are tender and most of the liquid has absorbed, return mushrooms to the pan and add sour cream.
  8. Stir gently to combine.

Notes

I used a little more sour cream for extra creamy stroganoff.

Keywords: one pan, beef

About the author

Wendy Hilton

Wendy is one of the owners of Love These Recipes. She married her high school sweetheart, Scott, over 27 years ago, and they live in the South with their three children: Hannah, age 23; Noah, age 22; and Mary Grace, age 16. Wendy loves working out and teaching Training for Warriors classes at her local gym. She also enjoys learning along with her family, educational travel, reading, and writing, and she attempts to grow an herb garden every summer with limited success.

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