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Low FODMAP Classic Beef Stroganoff
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Low FODMAP | Recipe


  • 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)


  • 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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