Beef Stroganoff
A warm and hearty gluten-free beef stroganoff that blends tender beef in a rich mushroom sauce, served over gluten-free noodles or rice.
Ingredients
Main ingredients
- 1 pound beef (such as sirloin or tenderloin), sliced thinly Select high-quality beef for best flavor.
- 1 medium onion, diced
- 8 ounces mushrooms, sliced Use a variety of mushrooms for depth of flavor.
- 2 cups gluten-free beef broth
- 1 cup sour cream or Greek yogurt For a dairy-free version, substitute with coconut yogurt.
- 2 tablespoons gluten-free flour Cornstarch can be used as an alternative.
- 2 tablespoons olive oil
- Salt and pepper to taste
- Gluten-free noodles or rice for serving Egg noodles or rice noodles are excellent options.
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- In a large skillet over medium-high heat, add olive oil. Once heated, add diced onions and sliced mushrooms. Cook until the onions are translucent and the mushrooms are tender, about 5–7 minutes.
- Push the sautéed vegetables to the side of the skillet and add the sliced beef. Cook for about 5 minutes, browning the meat on all sides. Season with salt and pepper to taste.
Cooking
- Sprinkle gluten-free flour over the beef and vegetables, stirring to combine. Gradually pour in gluten-free beef broth, ensuring everything is mixed well. Bring the mixture to a gentle simmer, allowing it to thicken.
- Lower the heat and stir in sour cream or Greek yogurt until well combined and heated through. Avoid boiling the mixture at this stage, as it can curdle the cream.
Serving
- Serve the beef stroganoff over gluten-free noodles or rice on a plate and sprinkle with fresh parsley for added flavor and color.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of broth to loosen if required. This dish can also be frozen for up to two months.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 30gProtein: 45gFat: 30gSaturated Fat: 12gSodium: 800mgFiber: 2gSugar: 3g
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