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Beef Stroganoff

Creamy rich beef sauce loaded with fresh mushrooms, all over fresh egg noodles.

BeefStroganoff1In a large skillet fry beef with oil until cooked (place meat in a single layer in the pan, may need to do this in a few batches. You don’t want to overcrowd the pan, or too much moisture will be released at once and the meat will be steamed rather than seared). Set aside on a plate.
BeefStroganoff2Melt butter in skillet and sauté onions, garlic and mushrooms until tender. Sprinkle cornstarch over and toss to fully coat mixture. Fry for another minute then add broth, mustard, tomato paste, and Worcestershire. Allow to simmer until mixture thickens, about 5 minutes.

BeefStroganoff3 If not thickening, in a dish combine 1 Tbsp cornstarch and 1 Tbsp cold water and stir into simmering skillet. Return meat to skillet. To serve, remove from heat and stir in sour cream. Pour over fresh GF noodles or egg noodles and garnish with parsley. BeefStroganoff4

Beef Stroganoff
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Serves: 6
Creamy rich beef sauce loaded with fresh mushrooms, all over fresh egg noodles.
Ingredients
  • 2 lbs beef roulade (thinly sliced beef)
  • Salt and pepper
  • 1 Tbsp oil
  • ½ small onion, sliced or finely chopped
  • 1 clove garlic, minced
  • 2 cups mushrooms, sliced
  • 2 Tbsp butter or margarine
  • 2 Tbsp cornstarch
  • 2 cups GF beef broth
  • 2 tsp GF Dijon
  • 1 Tbsp tomato paste
  • 1 tsp GF Worcestershire sauce
  • ¼ cup sour cream, optional
  • 6 cups GF Egg Noodles
  • ⅓ cup fresh Italian parsley, chopped
Instructions
  1. In a large skillet fry beef with oil until cooked (place meat in a single layer in the pan, may need to do this in a few batches. You don’t want to overcrowd the pan, or too much moisture will be released at once and the meat will be steamed rather than seared). Set aside on a plate.
  2. Melt butter in skillet and sauté onions, garlic and mushrooms until tender.
  3. Sprinkle cornstarch over and toss to fully coat mixture. Fry for another minute then add broth, mustard, tomato paste, and Worcestershire. Allow to simmer until mixture thickens, about 5 minutes. If not thickening, in a dish combine 1 Tbsp cornstarch and 1 Tbsp cold water and stir into simmering skillet. Return meat to skillet.
  4. To serve, remove from heat and stir in sour cream. Pour over fresh GF noodles or egg noodles and garnish with parsley.
Notes
*If using a milk substitute, you may need to double the cornstarch/water mixture to get the thickness you desire.

 

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