Low FODMAP Classic Beef Stroganoff

Made with ground beef, lactose-free sour cream, and gluten-free flour, this Low FODMAP Classic Beef Stroganoff is an easy comfort meal.

I have not been feeling well lately, and that’s why I haven’t posted much in a while. I was put on a medication that does not agree with me and have been slowly tapering off to avoid the disabling withdrawal symptoms. It has been an awful experience. So, I’ve been resting, healing, and trying to get through the days. Reading books has been a necessary distraction. Several books I’ve read recently were so good, I wanted to share and recommend them to you.

What I’m Reading

First up is The Keeper of Lost Things: A Novel by Ruth Hogan. Charming is the word I would use to describe this book. Lonely Laura is given the task of returning lost things found by her late employer. Short stories about each lost thing are entwined with a tale of romance, ghosts, and enduring friendships. Also, dogs. I love how the author brings the pet dogs into the story in almost human-like roles.

My second recommendation is How to Find Love in a Bookshop by Veronica Henry. After her father’s death, Emilia struggles to keep his bookshop alive in a quaint English village. An enchanting story involving the bookshop customers as a cast of characters, any book lover will love tucking into this cozy tale.

Finally, I highly recommend The Kitchen Front: A Novel by Jennifer Ryan. If you like historical fiction and recipes, you will love this book. The Kitchen Front was a radio show produced during World War II to help housewives and cooks make the most of their rations. Wanting to bring a female perspective to the show, a cooking contest is held to determine who will be the new co-host. Four women, who all desperately need to win for various reasons, decide to enter. Peppered with real recipes, the book tells the tale of these courageous women.

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The Recipe

I think this is my third recipe for beef stroganoff on my blog. It is one of my favorite type of dishes to make: quick, easy, and comforting. My other low-FODMAP Beef Stroganoff recipe was created before Monash tested canned mushrooms and before they started carrying lactose-free sour cream at my store. So what I came up with used eggplant instead of mushrooms (similar meaty texture) and lactose-free kefir instead of sour cream. A little strange, I know, but good.

This recipe is more like the classic creamy beef stroganoff recipe you might be more familiar with. Once you obtain all of the ingredients, it really comes together in a snap. The only special ingredients you will need are Fody Vegetable Soup Base, lactose-free sour cream, and gluten-free flour. You could also substitute 1 1/2 cups homemade low-FODMAP beef broth or vegetable broth (plus salt to taste). Regular sour cream could also be an option, since the 2 tablespoons per serving of this recipe is considered a low-FODMAP serving size according to the Monash App. If you are extra-sensitive to lactose, like my husband, you might want to look for a lactose-free version. Any all-purpose gluten-free flour will work fine. Try my Low-FODMAP Flour Blend. The pasta pictured in my photos is Tinkyada Brown Rice Fettuccine. (Affiliate link: as an Amazon Associate, I earn from qualifying purchases.)

I hope you enjoy this updated Low-FODMAP Classic Beef Stroganoff recipe!

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Low FODMAP Classic Beef Stroganoff

Made with ground beef, lactose-free sour cream, and gluten-free flour, this Low FODMAP Classic Beef Stroganoff is an easy comfort meal.

Course Main Course

Cuisine American

Keyword beef, gluten-free, lactose-free, low-fodmap, mushrooms, pasta, sour cream, stroganoff

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Ingredients

• 1 lb. lean ground beef
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 1/2 cups water
• 1 tablespoon Fody Vegetable Soup Base
• 2 teaspoons Worcestershire sauce
• 1 (7 oz.) jar sliced champignon (button) mushrooms, drained
• 1/4 cup milk (lactose-free if needed)
• 3 tablespoons gluten-free flour
• 1/2 cup sour cream (lactose-free if needed)

Instructions

• In a large skillet, combine the beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Turn heat on to medium-high. Brown and crumble the beef until no longer pink. Drain grease.
• Add the water to the browned beef in the skillet and bring to a simmer. Add the Fody Vegetable Soup Base and stir to dissolve. Reduce heat to medium-low. Stir in the Worcestershire sauce and mushrooms.
• In a small bowl, whisk the milk and gluten-free flour together. Slowly add to the meat mixture while constantly stirring. Continue to cook and stir until mixture is thickened.
• Remove skillet from heat and fold in the sour cream. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper (or to taste).
• Serve over rice or your favorite gluten-free pasta.

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