Gluten Free Beef Stroganoff

Recently, I was craving beef Stroganoff – and was a bit horrified when Porter told me that he’d never had it made from scratch. Yep, when you say “Stroganoff” to my husband, he would think “Hamburger Helper”. Eek!

Stroganoff was one of those things that I cooked fairly often when I was a bit younger and living alone. It’s one of those dishes that I’d just throw together, without a lot of thought as to measurements. THIS time, I made sure to measure as I went, so I could share the recipe with all of you!

Oh, and yeah… made this version gluten free!

Beef Stroganoff

1 1/2 lbs beef sirloin
2 Tbsp Olive oil
1 medium onion, thinly sliced
1 lb baby bella mushrooms, sliced
2 cups beef broth
3 cloves garlic, pressed
1 tsp Dijon mustard
1/4 cup corn starch
1/2 cup white wine
1/2 cup sour cream
1 Tbsp dried parsley

Freeze sirloin for about 10 minutes, just long enough to make it easy to slice. Cut chilled beef into very thin slices.

Heat olive oil in a large pan, add beef and cook until well browned. Add onions and mushrooms to the pan, cook for about 3 minutes. Add broth, garlic, and Dijon mustard to the pan, stirring well to distribute.

Whisk together corn starch and white wine until smooth. Add corn starch mixture to the pan, along with sour cream and parsley, simmer till thickened.

Serve over rice, gluten free noodles of choice, or egg noodles (if you don’t need it to be gluten free).

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1 thought on “Gluten Free Beef Stroganoff

  1. Yum! I love beef stroganoff and before being gluten free, I used the cream of mushroom soup in it. We actually now add some balsamic vinegar to ours (no specific amounts, sometimes one glug, sometimes two 🙂 and use ground beef or stew beef chunks. I’m definitely going to try yours tonight!!

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