Beef and Mushroom Stroganoff (DF GF)

What's better than a classic beef stroganoff? A dairy-free and gluten-free beef stroganoff, that's what. We created this allergen-friendly recipe so everyone can enjoy it. The recipe includes coconut cream, mustard, baby bella mushrooms and dill. We serve it on mashed potatoes but you can also serve it with noodles of your choice. Guess what? It's even delicious left over so go ahead and double the recipe. Your friends and family will thank you. If you think this recipe sounds crazy, check out this classic variation from our friends at The Produce Moms. 

Monterey-Mushrooms-Stroganoff-2
FRESH MUSHROOM BLEND RECIPES

Beef and Mushroom Stroganoff (Dairy-free and Gluten-free)


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes + 30 minutes simmering
  • Yield: 4 Servings

Description

What's better than a classic beef stroganoff? A dairy-free and gluten-free beef stroganoff, that's what. We created this allergen-friendly recipe so everyone can enjoy it. The recipe includes coconut cream, mustard, Baby Bella mushrooms, and dill.


Ingredients

  • 2 lbs frying beef such as top sirloin, or tenderloin – cut into thin strips
  • 1/2 cup almond flour
  • 1 medium-sized shallot, thinly sliced
  • 1 medium yellow onion, diced 
  • 6 cloves garlic – smashed 
  • 16 oz Monterey Mushrooms Baby Bella Mushrooms, sliced 
  • 2 tbsp dried dill 
  • 4 tbsp grainy mustard or Dijon
  • 2 cans coconut cream
  • 2 tbsp lemon juice 
  • 1 cup chicken stock
  • 4 tbsp avocado oil
  • kosher salt and freshly-cracked black pepper

Instructions

  1. Season beef with salt and pepper and coat with almond flour 
  2. Preheat a 14” skillet with tall sides over high heat. Add avocado oil and let heat 30 seconds. Add steak and cook without stirring for 2-3 minutes. Flip steak slices and cook an additional 1 minute. Transfer browned steak to a bowl and set aside.
  3. Return pan to stovetop and lower heat to medium. Add more avocado oil, onions, and mushrooms and season with a pinch of salt. Sauté mushrooms 4-5 minutes. 
  4. Once mushrooms have browned and their moisture has evaporated, add shallots and garlic. Sauté an additional 2-3 minutes. Add chicken stock to deglaze pan. Scrape any brown bits on the bottom of the pan. Cook an additional 2 minutes or until stock has reduced by half. 
  5. Add 2 cans of coconut cream, lemon juice, dill, and mustard. Salt and pepper to taste. Stir to combine. 
  6. Return beef to the pan and toss to coat. 
  7. Gently simmer the sauce for 30 minutes. Taste for seasoning and adjust salt and pepper as required.
  8. Serve overtop of mashed potatoes. 

Notes

Serving alternatives: You can serve this stroganoff over noodles of your choice. Or to add another veggie to your plate, serve over cauliflower mashed "potatoes". 

Vegetarian/ Vegan Variation: This recipe is easy to adapt without meat by doubling the amount of mushrooms. Substitute vegetable stock for chicken stock. 

Leftovers: Go ahead and double this one. It's delicious the next day, too! 

A Classic Variation: Our friends at The Produce Moms whipped up this delicious classic stroganoff recipe for those who say, "Bring on the dairy and gluten, I want the classic recipe!" 

Monterey Mushrooms blue and white logo

Beef and Mushroom Stroganoff (Dairy-free and Gluten-free)


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes + 30 minutes simmering
  • Yield: 4 Servings

Description

What's better than a classic beef stroganoff? A dairy-free and gluten-free beef stroganoff, that's what. We created this allergen-friendly recipe so everyone can enjoy it. The recipe includes coconut cream, mustard, Baby Bella mushrooms, and dill.


Ingredients

  • 2 lbs frying beef such as top sirloin, or tenderloin – cut into thin strips
  • 1/2 cup almond flour
  • 1 medium-sized shallot, thinly sliced
  • 1 medium yellow onion, diced 
  • 6 cloves garlic – smashed 
  • 16 oz Monterey Mushrooms Baby Bella Mushrooms, sliced 
  • 2 tbsp dried dill 
  • 4 tbsp grainy mustard or Dijon
  • 2 cans coconut cream
  • 2 tbsp lemon juice 
  • 1 cup chicken stock
  • 4 tbsp avocado oil
  • kosher salt and freshly-cracked black pepper

Instructions

  1. Season beef with salt and pepper and coat with almond flour 
  2. Preheat a 14” skillet with tall sides over high heat. Add avocado oil and let heat 30 seconds. Add steak and cook without stirring for 2-3 minutes. Flip steak slices and cook an additional 1 minute. Transfer browned steak to a bowl and set aside.
  3. Return pan to stovetop and lower heat to medium. Add more avocado oil, onions, and mushrooms and season with a pinch of salt. Sauté mushrooms 4-5 minutes. 
  4. Once mushrooms have browned and their moisture has evaporated, add shallots and garlic. Sauté an additional 2-3 minutes. Add chicken stock to deglaze pan. Scrape any brown bits on the bottom of the pan. Cook an additional 2 minutes or until stock has reduced by half. 
  5. Add 2 cans of coconut cream, lemon juice, dill, and mustard. Salt and pepper to taste. Stir to combine. 
  6. Return beef to the pan and toss to coat. 
  7. Gently simmer the sauce for 30 minutes. Taste for seasoning and adjust salt and pepper as required.
  8. Serve overtop of mashed potatoes. 

Notes

Serving alternatives: You can serve this stroganoff over noodles of your choice. Or to add another veggie to your plate, serve over cauliflower mashed "potatoes". 

Vegetarian/ Vegan Variation: This recipe is easy to adapt without meat by doubling the amount of mushrooms. Substitute vegetable stock for chicken stock. 

Leftovers: Go ahead and double this one. It's delicious the next day, too! 

A Classic Variation: Our friends at The Produce Moms whipped up this delicious classic stroganoff recipe for those who say, "Bring on the dairy and gluten, I want the classic recipe!" 

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Monterey Mushrooms
Monterey Mushrooms