This Dairy-Free Beef Stroganoff recipe is a hearty, comforting meal that’s not only delicious but also gluten and dairy free. This easy recipe comes together effortlessly, whether you’re cooking it on the stovetop or in the Instant Pot. Featuring tender beef, flavorful mushrooms, and a creamy sauce made with coconut cream, it’s perfect over grain-free pasta or your favorite veggie noodles.
Why You’ll Love This Recipe
I’m always a huge fan of anything that involves mushrooms and creamy sauces, which is why beef stroganoff is one of my favorite dishes. However, after having to go gluten and dairy free, I wasn’t able to enjoy it for a long time. But with all the amazing allergen-free substitutions lately, I created a gluten free dairy free beef stroganoff recipe that’s fantastic and so flavorful!
With both stovetop and Instant Pot instructions included, you can choose the cooking method that works best for your schedule. It’s a true family favorite, offering a hearty dish that’s even kid-approved. It’s also paleo and Whole30-compliant for those who are mindful about ingredients. Best of all, this classic comfort food is simple to make with pantry staples yet indulgent enough to feel like a gourmet treat.
Ingredient Notes
Here’s everything you’ll need to whip up this creamy masterpiece:
- Sirloin steak tips or beef stew meat: Choose cuts with good marbling, as the fat enhances tenderness and flavor during cooking.
- Onion powder: Adds a subtle, sweet onion flavor to the dish
- Garlic powder: Delivers a mild yet distinct garlic flavor that’s evenly distributed throughout the dish. It pairs beautifully with the other spices.
- Dried thyme: A herb with an earthy, slightly minty flavor that brings a fragrant, aromatic quality to the dish. It complements the beef and mushrooms, adding a touch of herbal warmth.
- Paprika: Adds a subtle, smoky sweetness.
- Ghee: A clarified butter that brings richness and a slightly nutty flavor; if needed, substitute with olive oil for a dairy-free alternative.
- Onion: Yellow onions work best for their balance of sweetness and sharpness, but white onions can be used for a milder taste, or red onions if you prefer a slightly bolder, sweeter flavor.
- Sliced Mushrooms: Fresh mushrooms bring an umami-packed goodness. Try white button mushrooms or baby bella mushrooms.
- Arrowroot starch: A gluten-free alternative to flour that thickens the sauce without affecting its flavor. Tapioca flour is a great substitute.
- Bone broth: Provides a nutrient boost and savory base. beef stock or beef broth works well if you don’t have bone broth on hand.
- Coconut aminos: A soy-free alternative to soy sauce, made from the sap of coconut blossoms. It adds a mild, slightly sweet, and savory flavor to the dish, enhancing the umami without being overpowering.
- Red wine vinegar: A tangy, acidic vinegar made from fermented red wine. It brightens the flavors of the dish.
- Dijon mustard: A smooth, mildly spicy mustard that adds a hint of tanginess and complexity.
- Full-fat canned coconut milk: The secret to achieving a velvety, dairy-free sauce.
- Salt and ground black pepper
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make Dairy-Free Beef Stroganoff
Stovetop Method
Step 1: Prep the beef. Cut the meat into ½ inch pieces if they are bigger. Add salt, onion powder, garlic powder, ground black pepper, dried thyme, and paprika, and toss together to coat. Set aside.
Step 2: Sauté veggies. In a Dutch oven or large skillet with a lid, cook onion and mushrooms in ghee until softened over medium-high heat.
Step 3: Brown the beef. Add seasoned meat and sear all sides for about 7-8 minutes
Step 4: Build the sauce. Stir in garlic and arrowroot starch for about 1 minute. Add the broth, coconut aminos, vinegar, and mustard and stir to combine.
Step 5: Simmer. Bring to a boil, then cover and cook low and slow for 40–45 minutes until the beef is fork-tender. This is a great time to boil your pasta, according to package instructions.
Step 6: Add coconut milk. Allow to simmer uncovered for a few minutes to let the sauce thicken and reduce. Taste to add more salt if needed.
Step 7: Serve. Remove from heat and serve over your favorite pasta, or you can stir the pasta into the pan. Sprinkled with fresh parsley, then serve.
Instant Pot Method
Step 1: Sauté in the Instant Pot. Start with onion and mushrooms, then sear the beef.
Step 2: Pressure cook. Add the sauce ingredients, seal the lid, and cook for 12–15 minutes (depending on whether you’re adding pasta).
Step 3: Finish with coconut milk. Turn on sauté mode to thicken the sauce.
Step 4: Serve. Serve over your favorite pasta.
Note: Instant Pot times vary for Whole30 (veggie noodles) vs. regular pasta versions.
Expert Tips
- Don’t skip browning the meat and mushrooms. This step greatly enhances the dish’s flavor.
- Every broth and coconut milk brand is slightly different; add salt or acid to balance the flavors.
- A Dutch oven or deep skillet works best for stovetop cooking. For Instant Pot lovers, make sure to deglaze the pot to avoid the burn warning.
- For extra creaminess, you can stir in a little bit of vegan sour cream or cashew cream at the end.
Serving Tips
For a Whole30-friendly option, try serving your dairy-free beef stroganoff over zucchini noodles, spaghetti squash, or cauliflower rice for a nutrient-packed base.
If you’re not avoiding grains, gluten-free pasta is a great option to recreate the classic beef stroganoff feel. Mashed potatoes or roasted vegetables also make delicious accompaniments, balancing the creamy richness of the dish with their earthy flavors. Grilled zucchini or a broccoli cauliflower salad on the side adds a light, fresh contrast to round out the meal.
Storage Tips
To store leftovers, refrigerate them in an airtight container for up to four days. If you want to save this dish for longer, it freezes beautifully—just let it cool completely before transferring it to a freezer-safe container, where it will keep for up to three months.
When ready to enjoy again, reheat gently on the stovetop over medium heat or in the microwave, adding a splash of broth or coconut milk to bring back its creamy consistency.
Recipe FAQs
Thicker homemade almond or cashew milk could work, but coconut milk provides the best texture and flavor.
Absolutely! This dish tastes even better the next day as the flavors meld.
Sirloin steak tips or beef stew meat with marbling are ideal for tender, flavorful results. For a lighter variation, you can also try lean ground beef or ground turkey.
More Hearty Meal Recipes
- Instant Pot Ribs with White Barbecue Sauce
- Easy Instant Pot Beef Stew
- Cozy Instant Pot Whole30 Chili
- Hearty Chicken Salad
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Dairy-Free Beef Stroganoff (Stovetop or Instant Pot)
Ingredients
- 1 lb sirloin steak tips or beef stew meat
- 1/2 tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 2 tbsp ghee or your favorite cooking oil, plus more if needed
- 1/2 onion chopped
- 10 oz mushroom cut in thick slices
- 4 garlic cloves minced
- 2 tbsp arrowroot starch
- 2 cups bone broth or beef broth
- 2 tbsp coconut aminos
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1/2 cup full-fat coconut milk
To Serve:
- 8 oz grain free pasta or cooked zucchini noodles or spaghetti squash, fo Whole30
- Chopped parsley to serve
Instructions
- Cut the meat into ½ inch pieces if they are in bigger chunks. Transfer the meat to a bowl, and add salt, onion powder, garlic powder, ground black pepper, dried thyme, and paprika. Toss to coat. Follow the next steps for the stovetop method or the Instant Pot method:
Stovetop Method
- Heat ghee in a Dutch oven (or a large skillet with a lid) over medium high heat.
- Add onion and mushrooms, and cook stirring until the mushrooms are tender and browned, about 5 minutes.
- Add more ghee, if needed, then add meat and brown all sides for 7-8 minutes.
- Add garlic and arrowroot starch, and stir for about 1 minute.
- Add broth, coconut aminos, red wine vinegar, and dijon mustard, and stir together.
- Bring to a boil, then cover and reduce heat to simmer for 40-45 minutes, or until the meat is tender. You can boil pasta in a separate pot during this time, according to package instructions.
- Stir in coconut milk and simmer uncovered for a few more minutes until reduced to your desired consistency. Taste to add more salt, if needed.
- Remove from heat and serve over your favorite pasta, or you can stir the pasta into the pan. Sprinkled with parsley flakes, then serve.
Instant Pot Method
- Turn on Instant Pot to SAUTE, and add 1 tbsp of ghee. When the Instant Pot indicates that it's hot, add onion and mushrooms, and cook stirring until the mushrooms are tender and browned, about 5 minutes. Remove from the Instant Pot and set aside.
- And another tablespoon of ghee and add the beef. Cook for 7-8 minutes until browned on all sides.
- Add garlic and arrowroot starch, and stir for about 1 minute.
- Turn off the Instant Pot, then add the mushroom and onion mixture back in. Add broth, coconut aminos, red wine vinegar, and dijon mustard, and stir together.
- To cook with pasta: Close and seal the lid and set the Instant Pot to MANUAL for 12 minutes. Once it beeps to a finish, manually release pressure and remove the lid. Add in your preferred pasta, cover and seal the lid and cook on MANUAL for 2 more minutes. Release pressure manually.
- To cook without pasta (Whole30 version): Close and seal the lid and set the Instant Pot to MANUAL for 15 minutes. Once it beeps to a finish, naturally release pressure, then open the lid once it slides open easily.
- Turn the Instant Pot on to SAUTE, then stir in coconut milk. Let the mixture simmer until thickened to your liking and the pasta (if using) is cooked through.
- Taste to add more salt and garnish with parsley. For the Whole30 version, serve over zucchini noodles, spaghetti squash, or cauliflower rice.
Notes
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I made the Whole30 Instant pot version and served over spaghetti squash. It was absolutely delicious, so easy to make, and the perfect comfort meal for a cold night! Will definitely be making again soon!
Made the IP version and it came out great! Doubled the recipe and it fit easily in my 6qt still. Served over gf pasta for the family and over broccoli for me. We all loved it. Thanks for a wonderful recipe.
I know it’s not technically stroganoff without the mushrooms but do you think this would be ok without them? Husband is allergic 😔 thank you! Excited to try this!
Yes, that’ll still work! Or you can sub with other veggies if you want.