Today, I'm excited to share one of my new favorites--Slow Cooker Gluten Free Beef Stroganoff. (Don't worry. If you don't usually eat gluten-free, this one's easy. No fancy gluten-free flours.) This version is hands down, my favorite Beef Stroganoff ever. I hope you love it, too.
Slow Cooker Beef Stroganoff {Gluten Free}
(Adapted from Tasty and Gluten Free)
I feel I'd better warn you. This is not a recipe that you can throw together in ten minutes and then dump in the crock pot. You will need at least a half hour to get everything ready, so you may want to do the prep the night before. Trust me. It's worth it!
Ingredients:
- 2 c beef broth (or 2 c cold water and 2 teaspoon beef flavored Better than Bouillon)
- 2 T corn starch (use an extra ½ T for a thicker sauce)
- 4-5 T unsalted butter (divided)
- 1 T Extra Virgin Olive Oil
- ½ teaspoon salt (to taste)
- ¼ t pepper (to taste)
- 2 lbs beef cubes cut in 1" pieces
- 1 cup thinly sliced shallots (can substitute onions)
- 8 oz Cremini mushrooms, wiped clean and quartered
- ¼-1/2 c sour cream
- 2 teaspoon Dijon mustard
Directions:
- Heat olive oil and 1 T of butter in a very large skillet on high heat. Your pan must be hot! (If you don't have a giant skillet, sear the meat in small batches. Your beef cubes should be an inch apart in the pan so that they can brown evenly instead of steaming.) (If you're worried about calories, you can skip the butter. It adds really yummy flavor, though!)
- Add beef cubes and set your timer for two to three minutes. Resist the temptation to move the meat. Don't mess with it! After the timer goes off, lift the pan and gently shake it. If the meat releases from the pan, it's ready to be flipped. Turn the meat and repeat the process.
- Remove beef with slotted spoon and put it in the crock pot/slow cooker.
- Using the same skillet, saute the shallots in the drippings and add them to the crock pot. (If there isn't enough oil left in the pan, add a tablespoon of butter, olive oil or water.) Your kitchen should smell so good at this point that you might be wishing you could have stroganoff for breakfast! (If you don't know what a shallot is, you are not alone! I had to ask the produce guy at the store. They look like a cross between a purple onion and a garlic clove, and you'll find them by the garlic in the store.) It is okay to substitute onion, but the shallots are really yummy!
- In a small saucepan, melt 3 T butter and whisk in the cornstarch until you get a paste. Add beef broth. Bring mixture to a boil while stirring constantly until sauce thickens.
- Pour the sauce over the beef and shallots and cook for 4-6 hours on high or 8-10 hours on low. *If you will be home during the day, try cooking on high for the first hour and then switching the heat to low. I think it makes the meat more tender.
Final directions to be completed about 20-30 minutes before serving:
- Saute mushrooms in 1 T butter (or less). Cover the pan and allow the mushrooms to change color and get soft (up to ten minutes). (If it's more convenient, you can saute these when you saute your shallots and just put the mushrooms in the fridge until it's time to add them.)
- Add mushrooms, sour cream, Dijon mustard, salt, and pepper to the crock pot and stir to blend. Cook another 20 minutes, or until your noodles or rice are ready.
- Serve over a bed of noodles or rice. (I used Tinkyada Gluten Free Brown Rice Spirals, my favorite GF noodles.)
Need a great side dish? Try Roasted Asparagus with Garlic and Balsamic Vinegar. It's the perfect blend of sweet and tangy. Even my picky kiddos love this recipe!
Gluten free pasta is expensive. Once you try Tinkyada pasta and find out that you love it, too, try ordering it in bulk. It's much cheaper. (Of course, if you don't need to eat gluten-free, go ahead and enjoy your crummy old affordable pasta! --No, I'm not bitter!-- I used to get spaghetti for free all of the time with coupons and sales. Not anymore! Now I pay three times as much for pasta that tastes yummy, but that won't hurt my gluten-free kiddo. Good thing she's worth every penny!)
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Brenna
We were just talking about this the other day that I make stroganoff for every special occasion. It is my husbands favorite. And my favorite way to fix it is in the Slow cooker, this recipe looks great!
Heidi Fowler
Thanks, Brenna. This recipe is a little more labor intensive than your typical slow cooker recipe, but it is sooo worth it!
Cindy Harris
This recipe looks delicious. But I am confused. The recipe calls for 2 cups of beef broth and 1 cup of beef broth but I don't see in the directions if they are both used or which to use. But I get confused easily. Please help, it is cold and rainy--perfect dish for a dismal day!
Heidi Fowler
The extra cup of beef broth is a mistake. Thanks for catching it, Cindy. I fixed it in the recipe. The original recipe I was working from called for only 1 cup of beef broth. When I adapted the recipe, I switched it to two. I looks like I included it both ways. Oops!
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Yum Heidi! Perfect Fall weather comfort food. This is a must try...thanks for sharing.
Mary
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Thanks, Mary. I'm loving your site!
Danielle @ Poor and Gluten Free
Would you believe I've finally just gotten a slow cooker? This looks great! Thanks for sharing, Heidi, I've pinned it to my Waste Not Want Not Wednesday board :)
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Thanks, Danielle. You are going to love your slow cooker!
Shannah @ Just Us Four
This sounds really delicious. Now that fall is here, stroganoff is definitely back in my rotation!
Thanks for sharing at the Pinworthy Projects Party!
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You're welcome, Shannah. I always love your parties!
Cindy (Vegetarian Mamma)
Passing this recipe to my in laws! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
Hope your week is great!
Cindy from vegetarianmamma.com
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Thanks, Cindy! I hope they love it.
Haley b
Tried this and loved it!
Heidi
I'm so glad you liked it, Haley! Thanks for coming back and letting me know! It's definitely my new favorite!
Jen @juicing recipes
This looks pretty good and not that bad in terms of the extra time to brown the meat. I'm going to add this to my Sunday dinner list thanks for posting
Jen @juicing recipes
This looks pretty good and not that bad in terms of the extra time to brown the meat. I'm going to add this to my Sunday dinner list thanks for posting
Kelly @ Dixie Dollar Deals
Hey Heidi! I'm helping another blogger with some social media for her site and she's really into GF recipes so I'm pinning a few of yours on several of her group boards. Just wanted to let you know! Great posts!
Heidi
Thanks, Kelly! Not sure how I missed this comment! Sorry. Thanks for sharing my posts.
Julie Henriksen
I seriously LOVE beef stroganoff. Have always eaten it either with rice or mashed potatoes, maybe I should try with pasta?
Heidi
Oh, yes. You really need to try it with pasta! Soo yummy!
Elizabeth
Just wanted to say thank you for this recipe, it came out great! My grandmother, who was diagnosed with Celiac a few years ago, has been missing stroganoff and she just spent 10 minutes raving about how much she loved this. Thank you so much!
Barbara Cawthorne
How many people does this recipe serve?
Pam
Made this today. Served it over noodles for husband and over rice for me and it was delicious! The prep time is so worth it.
Heidi
So glad you liked it Pam! I agree that it is totally worth the time. We love it.
Sa
This Gluten Free Beef Stroganoff looks yummy. I will try it.
Heidi
Thanks, Sa. It tastes yummy, too. I hope you like it!
Kay
My family and I found it to be a bit bland and lacking in veggies. Adding a:
1/2 teaspoon of cayenne pepper
3-4 thin slices of onion (a large onion)
8 ounces of mushrooms
1 cup of thinly sliced shallots
1/2 teaspoon of salt
1/4 teaspoon of black pepper.
Sauteed it all in 1 tablespoon of butter before covering the pan for 10 mins. Added it to the leftovers we had from the first meal (meat + veggies+ sauce) and it seemed to have done the trick. (went from a 'never-gonna-make-this-again' to a 'bookmark-cause-it's-SO-GOOD')
Also, a chef I am not. I'm pretty stupid when it comes to figuring out at what temps to cook things at and for how long if it's not clearly stated in the recipe. So I'll be the first to admit I probably messed it up when I initially made it.
I thought I'd leave this here for the next time I go to make it as I'm never gonna remember what to do to fix it when I inevitably mess up again.
Thank-you for posting the recipe! Without people like you, I'd never be able to make anything fit for human consumption!