My mom’s Beef Stroganoff is something I grew up eating. You know the meals that you requested for your birthday when you were younger? Or the meals that you requested when you went home for the weekend in college? This was it. Every time. It was my favorite. There is just something about it. And we always, always eat it with peas. It’s savory with just the right amount of sweet in the peas.
One thing I especially love about this recipe is that you prep it in the morning and it sits in the crockpot all day long. That means two things. It’s pretty much ready to go at night when you get home from work or a day with the kids. The meat is also super tender and delicious! I’m not a huge fan of steak when it’s chewy. After sitting in the crockpot all day long, it melts in your mouth.
Now, like most things, I have had to rework the recipe a little bit to make it gluten and dairy free. I will give both options in the recipe, but honestly, you can’t tell the difference! It’s a huge hit in our family. The more I cook gluten and dairy free, the more I realize how doable it is. I have been able to find alternatives for most things and I don’t feel like we are deprived at all!
In this recipe, I modified the thickener in the sauce and used arrowroot instead of flour. I also use a dairy free sour cream in the sauce to make it creamy. Traditional beef stroganoff also uses egg noodles, but because I can’t find a gluten free version, I use my favorite gluten free noodles from Aldi.
Did you know that most of the recipes on our website are gluten free or easily made gluten and dairy free? Here is are some of our favorite M&K dinners! As we always say, we are by no means gourmet chefs, but we do know how to put healthy, easy meals on the table for our families! We hope you find our recipes easy and delicious. This one in no exception for us and we hope you love my mom’s beef stroganoff as much as we do!
My Mom’s Beef Stroganoff
Equipment
- Crockpot
Ingredients
- 1.5 lb. round steak (other types of steak work too)
- 1/2 cup chopped onion
- 2 tsp. minced garlic
- 1 qt. beef broth
- 1/3 cup warm water
- 5 Tbsp. arrowroot (corn starch or flour work too)
- 3 Tbsp. sour cream (I use a plant based/ df sour cream)
- 1 pkg. egg noodles (or other gluten free noodles)
- 2-3 Tbsp. oil
- 2 tsp. salt
- 1 tsp. pepper
Instructions
- Cut meat into bite sized cubes and trim any fat.
- In a pan, heat oil over a medium high heat and then add in onions and garlic.
- Saute for a few minutes until onions are translucent.
- Add in meat and quickly brown each side.
- Combine a 1/4 cup warm water with the 5 Tbsp. of arrowroot until arrowroot has dissolved.
- Add in broth and salt/pepper into the pan.
- And then add the water and arrowroot and stir to combine everything.
- Stir continuously and bring to a boil.
- Once boiling, transfer mixture to a crockpot.
- Cook on low for 6-8 hours or high for 4 hours.
- Right before serving, add in the sour cream and stir to combine.
- Taste and add salt/pepper if needed and then serve over noodles! I also love to eat it with peas.
