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Round Steak & Mushroom Stroganoff  ~ Gluten & dairy-free option

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Round steak & mushroom stroganoff is always a hit. There is something about this flavor combination that just won’t let you put your fork down!

My mother-in-law gave me this stroganoff recipe almost 30 years ago (that’s a long time) in a cookbook made by the ladies of her church. The cookbook was a fundraiser with favorite recipes from the congregation inside.  This is certainly a book I have treasured.

I wasn’t a big fan of stroganoff growing up. To be honest, the only kind of stroganoff I had ever tried was in the school cafeteria…enough said.

Want to lighten it up a bit?
If you prefer a lower-fat option, just use low-fat products.  Substitute a low-fat butter product, a low-fat sour cream, and a lower fat cream of mushroom soup. I have made this beef stroganoff with less fat many times. 

 We usually add a lot of extra mushrooms they are good for you!  We are a mushroom loving family!

*Below the original recipe you will find gluten and a dairy-free option for the cream of mushroom soup. Unless you are lucky enough to find one at the store.

Round Steak & Mushroom Stroganoff                 Serves 4

2 Tbsp butter. (Light or dairy-free variety if preferred)
1 lb round steak cut into strips.
3/4 cup thinly sliced onion.
1-2 cups fresh sliced mushrooms. We definitely add 2 cups.
1 can condescend mushroom soup. *Gluten & dairy-free option below.
1/2 cup sour cream. (Light variety if preferred)  Dairy-free if needed.
1/3 cup water. (leave out if using gluten-free cream soup substitution)
Egg noodles or any pasta you like. Gluten & egg-free if needed.

Heat butter in a large skillet. Add the meat strips and onion. Cook until meat is browned and onion is tender.
Add sliced mushrooms and cook about 3-5 minutes more.  Reduce heat and stir in soup, sour cream, and water. Mix gently until well combined.

Cover and cook 1 hour over a moderately low temperature, about 225 degrees.
When the meat is fork-tender it is ready. Prepare noodles according to the package. Serve meat over cooked pasta.

* Gluten  & Dairy Free Cream Soup Substitute:
2 Tbsp butter (or dairy-free substitute)
3 Tbsp gluten-free flour (I used 1 1/2 Tbsp of starch and 1 1/2 brown rice flour)
1/2 tsp salt
1/2 tsp pepper
3/4 cup chicken broth
3/4 cup milk ~ I used dairy-free

In a small saucepan or medium-size skillet melt butter. Whisk in flour, salt, and pepper.  Let cook over medium-low heat for about 1 1/2 minutes, stirring constantly. Slowly stir in broth, then milk or milk substitute. Whisk gently until blended and it begins to thicken. (Don’t give up, this will combine) Simmer for a few minutes. Add in place of condensed soup in the recipe.


Try this cozy meal sometime too Copy-Cat Chicken Alfredo.

chicken alfredo copy-cat recipe

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