Dairy & GLUTEN-Free Mushroom Beef Stroganoff Recipe – this delicious and super easy beef recipe was inspired by Good Housekeeping Magazine from October, 2018 Issue.

I get this magazine every month and when I saw a Beef Stroganoff in the newest issue, it made me drool & I wanted to make it right of way! Do you cook recipes from the food magazines?

This dairy and gluten free beef stroganoff is mouth watering!  Made with beef broth and brandy for that extra kick in flavor.  Serve it with homemade polenta and Italian salad on the side. Enjoy!

Now, scroll down to get a printable recipe of Dairy & GLUTEN-Free Mushroom Beef Stroganoff Recipe & if YOU want more Easy Recipes Updates come over & follow Munchkin Time on my favorite social media, where I share Recipe Updates & more:

 Munchkin Time on Instagram!

Munchkin Time Facebook Page!

Munchkin Time on Pinterest!

See YOU there!!!

Ingredients YOU will need to make Dairy Free Beef Stroganoff:

4 tablespoons oil (I use avocado oil)
4 cups mixed mushrooms, like cremini, oyster & shiitake mushrooms
2 onions, thinly sliced
Kosher salt and pepper, to taste
3 gloves garlic, finely chopped
4 springs fresh thyme
12 oz. sirloin steak, thinly sliced
1/4 cup brandy
1 cup beef broth
2 cups packed baby spinach leaves
parsley, for garnish

Ingredients YOU will need to make Polenta:

6 cups water or chicken broth
2 cups polenta
Kosher salt, to taste

When YOU make this Dairy & GLUTEN-Free Mushroom Beef Stroganoff Recipe please tag my name @munchkintimeblog and #munchkintimeblog on Instagram, I would LOVE to see your creation!

Thank YOU!

How to Make Polenta:

1. In a pot bring to a boil 6 cups of chicken broth or water. Add 1 teaspoon salt and whisk in 2 cups of polenta, once it starts bubbling reduce the heat to medium/low heat. Cook for about 15 minutes, or until polenta is cooked through, stirring frequently.

How to Make Beef Stroganoff:

1. Using a big skillet, heat 2 tablespoons of oil on medium/high heat. Drop mushrooms, season with a pinch of salt and cook for about 5 minutes, or until golden brown color. TRANSFER TO A PLATE.
2. Pour 1 tablespoon of oil to the same skillet and reduce the heat to medium, add sliced onion season with salt and pepper to taste and cook for about 7 minutes, or until tender texture.
3. Stir in 4 strings of thyme and 3 chopped garlic cloves, cook for another minute or 2. Transfer to a plate with cooked mushrooms.

4. In the same skillet, pour the last 1 tablespoon of oil and increase the heat to medium/high heat. Season sirloin steak with salt and pepper on both sides. Cook for about 1-2 minutes or until browned on both side. REMOVE to the plate with onion and mushrooms.

5. Pour in 1/4 cup brandy, simmer for 2 minutes. Add 1 cup of beef broth, after it starts simmering add beef, onion, mushrooms and 2 cups of spinach leaves to the skillet, cook for about 2 minutes, season with more salt and pepper if needed.

6. Serve with warm polenta and Italian Salad. Enjoy!

—>Click Here for more Easy Beef Recipes<—

Q. Do YOU like this Dairy & GLUTEN-Free Mushroom Beef Stroganoff Recipe?

Let me know in the comments below, I would love to hear from you!

Dairy & Gluten Free Mushroom Beef Stroganoff Recipe

Love Keil

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dairy Free, Dinner, Gluten Free, Holiday, Main Coarse

Cuisine American

Servings 4

Calories

Ingredients

  

1x2x3x

Ingredients YOU will need to make Dairy Free Beef Stroganoff:

• 4 tablespoons oil I use avocado oil
• 4 cups mixed mushrooms like cremini, oyster & shiitake mushrooms
• 2 onions thinly sliced
• Kosher salt and pepper to taste
• 3 gloves garlic finely chopped
• 4 springs fresh thyme
• 12 oz. sirloin steak thinly sliced
• 1/4 cup brandy
• 1 cup beef broth
• 2 cups packed baby spinach leaves
• parsley for garnish

Ingredients YOU will need to make Polenta:

• 6 cups water or chicken broth
• 2 cups polenta
• Kosher salt to taste

Instructions

 

How to Make Polenta:

• In a pot bring to a boil 6 cups of chicken broth or water. Add 1 teaspoon salt and whisk in 2 cups of polenta, once it starts bubbling reduce the heat to medium/low heat. Cook for about 15 minutes, or until polenta is cooked through, stirring frequently.

How to Make Beef Stroganoff:

• Using a big skillet, heat 2 tablespoons of oil on medium/high heat. Drop mushrooms, season with a pinch of salt and cook for about 5 minutes, or until golden brown color. TRANSFER TO A PLATE.
• Pour 1 tablespoon of oil to the same skillet and reduce the heat to medium, add sliced onion season with salt and pepper to taste and cook for about 7 minutes, or until tender texture.
• Stir in 4 strings of thyme and 3 chopped garlic cloves, cook for another minute or 2. Transfer to a plate with cooked mushrooms.
• In the same skillet, pour the last 1 tablespoon of oil and increase the heat to medium/high heat. Season sirloin steak with salt and pepper on both sides. Cook for about 1-2 minutes or until browned on both sides. REMOVE to the plate with onion and mushrooms.
• Pour in 1/4 cup brandy, simmer for 2 minutes. Add 1 cup of beef broth, after it starts simmering add beef, onion, mushrooms and 2 cups of spinach leaves to the skillet, cook for about 2 minutes, season with more salt and pepper if needed.
• Serve with warm polenta and Italian Salad. Enjoy!

Notes

Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Tried this recipe?Let us know how it was!

Don’t miss another Delicious Recipe subscribe to Munchkin Time <— HERE!

Thank YOU for YOUR Comment, Share & Recipe Review!

Quote of the DAY

Have a blessing day!