Recipes & Cooking Recipes by Diet Gluten-Free How to Make Gluten-Free Beef Stroganoff with Homemade Noodles 4.0 (1) 1 Review Homemade gluten-free egg noodles? Yes, please! Everyone in the family will enjoy this easy gluten-free beef stroganoff recipe. By Sheryl Geerts Sheryl Geerts Sheryl Geerts is an editor and author who has nearly three decades of writing and editing experience. She enjoys writing about garden, food, and home topics. Her bylines have appeared in Better Homes and Gardens, Allrecipes, Martha Stewart Living, and several other publications. Learn about BHG's Editorial Process Updated on February 9, 2024 Recipe tested by Lynn Blanchard Recipe tested by Lynn Blanchard Lynn Blanchard is the Director of the Des Moines, Iowa-based Better Homes and Gardens Test Kitchen. As Test Kitchen Director, she ensures that all recipes that appear in Dotdash Meredith publications are thoroughly tested by staff culinary specialists in conditions that replicate home kitchens. Learn more about the Better Homes & Gardens Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Jason Donnelly Start To Finish Time: 1 hr Servings: 4 When you want a comfort food recipe for a cozy night in, a rich and creamy beef stroganoff is always a crowd-pleaser. This easy gluten-free beef stroganoff recipe takes the classic recipe to the next level with its gluten-free ingredients. How to Make Gluten-Free Beef Stroganoff Thin slices of beef sirloin steak, onions, garlic, and mushrooms are sautéed in vegetable oil and combined with a sour-cream sauce that’s thickened with a homemade gluten-free flour mix. How to Serve Gluten-Free Beef Stroganoff There’s so much to love about this steak that is served over hot-cooked homemade gluten-free noodles. You can whip up this dish with all of its made-from-scratch ingredients in an hour, but if you’re short on time, you can always substitute your favorite gluten-free pasta for the homemade noodles. Try even more beef stroganoff recipes with different flavors and looks until you find your favorite one to make on repeat. Ingredients 1 recipe Homemade Noodles 1 ¼ pounds boneless beef sirloin steak Salt and black pepper 3 tablespoons vegetable oil 3 cups sliced mushrooms 1 cup chopped onion 2 cloves garlic, minced 1 ½ cups reduced-sodium beef broth 1 tablespoon chopped fresh thyme 1 tablespoon Worcestershire sauce 1 8 ounce carton sour cream 2 tablespoons gluten-free flour mix 1 teaspoon Dijon mustard Homemade Gluten-Free Noodles 2 cups Gluten-Free Flour Mix* ½ teaspoon salt 2 eggs, lightly beaten ⅓ cup water 1 teaspoon vegetable or olive oil Gluten Free Flour Mix 3 cups white rice flour 3 cups potato starch 2 cups sorghum flour 4 teaspoons xanthan gum Directions Jason Donnelly Trim and thinly slice steak across the grain into strips and then into bite-size pieces. Sprinkle with salt and pepper. Jason Donnelly In a 10-inch skillet heat 1 Tbsp. of the oil over medium-high. Add one-third of the meat; cook and stir until browned. Remove from skillet. Repeat two more times, using 1 Tbsp. oil and one-third of the meat for each batch. Remove the meat. Jason Donnelly In the same skillet cook mushrooms, onion, and garlic over medium-high until mushrooms are starting to brown, adding additional oil if needed. Jason Donnelly Stir in broth, thyme, and Worcestershire sauce, scraping up any crusty browned bits. Bring to boiling; reduce heat. Simmer for 5 minutes. Jason Donnelly Meanwhile, in a medium bowl whisk together sour cream and Gluten-Free Flour Mix. Jason Donnelly Gradually whisk about 1/2 cup of the hot broth mixture into sour cream mixture; return to remaining hot mixture in skillet. Cook and stir until thickened and bubbly. Jason Donnelly Stir in meat and mustard. Cook and stir 1 to 2 minutes more or just until meat is heated through. Season to taste with additional salt and pepper. If desired, sprinkle with additional fresh thyme. Jason Donnelly Serve over hot cooked Homemade Noodles. Homemade Gluten-Free Noodles Jason Donnelly In a large bowl stir together Gluten-Free Flour Mix and salt; make a well in center. Jason Donnelly In a small bowl combine eggs, the water, and oil. Jason Donnelly Add egg mixture to flour mixture; stir with a fork to combine. Jason Donnelly Gently knead to bring dough together. Divide into two portions. Jason Donnelly On a surface lightly sprinkled with additional flour mix, roll one portion of dough at a time into a 12-inch square. Jason Donnelly Loosely roll into a spiral. Jason Donnelly Cut into 1/4- to 1/2-inch strips. Unroll strips to separate and cut into desired-size lengths. Jason Donnelly Bring a large pot of salted water to boiling. Gently stir in noodles; reduce heat. Simmer 2 to 3 minutes or until tender; drain. Gluten-Free Flour Mix Jason Donnelly In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Jason Donnelly Cover and store at room temperature for up to 3 months. Test Kitchen Tip: Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes. Rate It Print