Gluten-Free Beef Stroganoff
A comforting and rich gluten-free beef stroganoff with tender beef and a creamy sauce, perfect for chilly evenings.
Ingredients
For the Stroganoff
- 1 lb beef (sirloin or tenderloin) Cut into thin strips
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth (ensure gluten-free)
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon cornstarch mixed with water to create slurry
- 1 cup coconut milk or sour cream for a non-dairy option
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
Preparation
- Cut the beef into thin strips. Season it lightly with salt and pepper.
Cooking
- In a large skillet, heat the olive oil over medium-high heat. Add the beef strips and sear them until browned on all sides. Remove the beef from the skillet and set aside.
- In the same skillet, add the onions and mushrooms. Cook until they are softened. Add the minced garlic and sauté for an additional minute.
- Pour in the beef broth and gluten-free soy sauce, scraping the bottom of the skillet to release any flavorful bits. Bring the mixture to a simmer.
- In a small bowl, mix the cornstarch with a splash of cold water to create a slurry. Slowly add it to the skillet while stirring until the sauce thickens.
- Lower the heat and stir in the coconut milk. Return the beef to the skillet and mix well to coat everything in the luscious sauce.
- Let it cook for a few more minutes, then garnish with freshly chopped parsley before serving.
Notes
Leftover stroganoff can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth if the sauce thickens too much. For thicker or richer sauce, increase the amount of coconut milk or add more cornstarch slurry.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 24gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
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