Easy Gluten Free Beef Stroganoff Recipe

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Average Rating: 4 | Rated By: 2 users

For an easy dinner idea, try this fat-reduced beef stroganoff recipe. The beef is cooked in a delicious creamy sauce with portobello and button mushrooms, thyme and mustard seed. To serve, pour stroganoff over gluten free pasta or rice.

 

Ingredients

  • 1 Tbsp. grape seed oil
  • 1 lb. top sirloin, cut into thin strips
  • 1 Tbsp. GF ground mustard seed
  • 1 tsp. GF coarsely ground black pepper
  • ½ tsp. GF dried thyme leaves
  • 1/3 cup white wine + ½ cup water or GF beef stock
  • 1 lb. button mushrooms, sliced
  • 3 medium portobello mushrooms, sliced
  • 1 cup low fat sour cream + ½ cup water
  • 1 Tbsp. tapioca starch
  • ½ cup chopped fresh parsley plus some for garnish
  • Sea salt to taste
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    Instructions

  • In a large saucepan, heat oil over medium to high heat. Add beef and brown on all sides
  • Stir in mustard seed, pepper and thyme
  • Add wine and stir until some evaporates. Add ½ cup of water, season with salt, cover and cook over low heat for 30 minutes
  • Stir in mushrooms, cover and simmer for 15 minutes more
  • Mix sour cream, water, tapioca starch and 1/2 cup parsley. Add to the beef and while stirring cook until the sauce thickens. About 3 minutes. If the sauce is too thick add some water. Serve hot and garnish with fresh parsley


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