Beef Stroganoff is gluten-free, naturally; however, you’ll need to prepare some gluten-free pasta, or eve rice. I remember the first time I cooked this dish. It was the summer between freshman and sophomore year of high school. It was my parent’s anniversary and the first time my mother never came in the kitchen once to watch over me! I was in heaven! They were too when once they tasted this creamy beef dish.
Gluten-Free Beef Stroganoff
It's back to basics with your favorite gluten free pasta and ground beef or tender beef strips. Ah - comfort food!
- 3/4 pounds lean (7%) ground beef
- 1/2 lb. mushrooms, sliced (optional)
- 1 1/2 Tablespoons butter or margarine
- 2/3 cup chopped yellow onion, chopped finely
- 1 large clove garlic, grated or minced
- 1/2 to 1 cup sliced mushrooms (optional)
- 1/8 teaspoon Kitchen Bouquet*
- 7/8 cup gluten-free low-sodium beef and/or chicken broth (may sub with some wine)
- 1/3 cup cream cheese, sour cream, heavy cream, or full-fat coconut milk or cream
- Freshly ground black pepper and sea salt, to taste
- Gluten-free pasta, cooked (I used 6 oz. (half box) uncooked Jovial's brown rice Caserecce/Spirals in photo below), egg-free pasta, or cooked rice (above)
- Flat leaf parsley, for garnish
- If using ground beef add it to a large cast iron skillet. If using beef strips, preheat the pan with oil. Brown beef over medium-high heat. if using ground beef, break it ups into pieces. Cook the meat until the pink color is almost gone.
- Add onion, butter (and mushrooms, if using) and cook until onion is translucent.
- Add garlic and stir; cook for 30-60 seconds.
- Add chicken broth and cream cheese or sour cream and stir until melted/blended into the sauce.
- Bring to a boil and cook until it reaches your desire consistency, about 5 minutes.
- Add cooked gluten free pasta or rice to a plate and pour meet mixture over the top. Garnish with parsley or your favorite fresh herbs.
*Kitchen Bouquet can be added to reach your desired color. Some people prefer to use Gravy Master. Its main purpose is to darken the gravy. If you do not have any Kitchen Bouquet on hand, add a tiny bit of dark pure molasses. You can also melt some brown sugar in a non-stick frying pan until it is nice and brown, add water and store in your refrigerator for the next use. Just add enough to the sauce to darken it.
Adding a splash of extra virgin olive oil to the water prior to boiling your pasta will help prevent them from sticking together.
Jovial makes great gluten-free pasta! Tinkyada is also good. Both can be found at most Whole Foods Markets. My newest favorite gluten-free pasta is Trader Joe's Brown Rice Penne Pasta! I use it all the time. If you can tolerate corn, you'll love Heartland pasta!
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