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Bowl of dairy-free beef stroganoff with tender beef, mushrooms, and creamy sauce over pasta, sprinkled with parsley.
Photo: Loren Runion
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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:

Measured ingredients for dairy-free beef stroganoff arranged on a counter, including beef, mushrooms, onions, spices, broth, coconut milk, and seasonings.
  • 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

Cubed beef in a bowl tossed with salt, onion powder, garlic powder, thyme, paprika, and pepper.

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.

Sliced onions and mushrooms sautéing in ghee in a Dutch oven.

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.

Seasoned beef searing in a hot skillet, with mushrooms, onion, and ghee, browning on all sides.

Step 3: Brown the beef. Add seasoned meat and sear all sides for about 7-8 minutes.

Garlic and arrowroot stirred into the pan, with broth, coconut aminos, vinegar, and Dijon added to build the sauce.

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.

Stroganoff simmering in the pot with coconut milk stirred in, sauce thickening.

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. 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.

Dairy-free beef stroganoff served over gluten-free pasta, topped with fresh parsley.

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.
Close-up of creamy dairy-free stroganoff in the pan with beef and mushrooms coated in sauce.

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.

Plated dairy-free beef stroganoff alongside zucchini noodles, ready to serve.

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

Can I use almond milk instead of coconut milk?

Thicker homemade almond or cashew milk could work, but coconut milk provides the best texture and flavor.

Can I make this ahead of time?

Absolutely! This dish tastes even better the next day as the flavors meld.

What’s the best cut of beef for stroganoff?

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

If you make this Dairy-Free Beef Stroganoff, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!

5 from 2 votes
Servings: 4 servings

Dairy-Free Beef Stroganoff (Stovetop or Instant Pot)

This Dairy Free Beef Stroganoff 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.
Prep: 2 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 7 minutes
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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:
    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

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.
    2 tbsp ghee, 1/2 onion, 10 oz mushroom
  • 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.
    4 garlic cloves, 2 tbsp arrowroot starch
  • Add broth, coconut aminos, red wine vinegar, and dijon mustard, and stir together.
    2 cups bone broth, 2 tbsp coconut aminos, 2 tbsp red wine vinegar, 1 tbsp dijon mustard
  • 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.
    8 oz grain free pasta
  • 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.
    1/2 cup full-fat coconut milk
  • Remove from heat and serve over your favorite pasta, or you can stir the pasta into the pan. Sprinkled with parsley flakes, then serve.
    Chopped parsley

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.
    10 oz mushroom, 1/2 onion
  • 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.
    4 garlic cloves, 2 tbsp arrowroot starch
  • 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.
    2 cups bone broth, 2 tbsp coconut aminos, 2 tbsp red wine vinegar, 1 tbsp dijon mustard
  • 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.
    8 oz grain free pasta
  • 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.
    1/2 cup full-fat coconut milk
  • Taste to add more salt and garnish with parsley. For the Whole30 version, serve over zucchini noodles, spaghetti squash, or cauliflower rice.
    Chopped parsley

Notes

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.
 

Nutrition

Serving: 1serving without noodles – makes 4, Calories: 360kcal, Carbohydrates: 12g, Protein: 33g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 90mg, Sodium: 911mg, Potassium: 698mg, Fiber: 2g, Sugar: 3g, Vitamin A: 9IU, Vitamin C: 4mg, Calcium: 46mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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4 Comments

  1. Jessica O. says:

    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!

    1. Jean Choi says:

      Yes, that’ll still work! Or you can sub with other veggies if you want.

  2. Sharon says:

    5 stars
    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.

  3. Corinne says:

    5 stars
    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!