Gluten Free Beef Stroganoff
Embark on a culinary journey with my tantalizing Gluten-Free Beef Stroganoff—a hearty and comforting dish that's been lovingly adapted from a classic recipe. Inspired by the rich flavors and timeless appeal of traditional stroganoff, this modified rendition brings together tender slices of sirloin steak, earthy cremini mushrooms, and a luscious sauce that's both gluten-free and utterly irresistible. With each savory bite, you'll experience the perfect balance of robust flavors and creamy textures that will have you coming back for seconds.
My Gluten-Free Beef Stroganoff recipe is a testament to the versatility and ingenuity of modern cooking, offering a delicious alternative for those with dietary restrictions or preferences. By swapping traditional flour for a gluten-free all-purpose flour blend and incorporating gluten-free egg noodles, I've ensured that everyone can indulge in the comforting goodness of this beloved dish. Whether you're following a gluten-free lifestyle or simply seeking a delicious meal that satisfies the whole family, this stroganoff is sure to become a new favorite in your repertoire.
This modified recipe pays homage to its inspiration, while offering a fresh twist that's sure to delight your taste buds and leave you craving more. So, gather your ingredients, roll up your sleeves, and prepare to savor the hearty goodness of my Gluten-Free Beef Stroganoff. From its savory steak slices to its velvety mushroom sauce, every element of this dish is designed to elevate your dining experience and bring joy to your table.
Whether you're following a gluten-free lifestyle or simply seeking a delicious meal that satisfies the whole family, this stroganoff is sure to become a new favorite in your repertoire.
- 1 1/2 lbs boneless sirloin steak (thinly sliced)
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp olive oil (extra virgin)
- 2 tbsp butter (unsalted)
- 2 tbsp King Arthur Gluten Free All Purpose Flour (without xanthum gum)
- 16 oz cremini mushrooms (sliced)
- 4 cups Swanson unsalted beef stock (divided)
- 8 oz gluten-free egg noodles (such as Jovial brand)
- 2/3 cup Daisy Pure and Natural sour cream (do not use nonfat)
- 3 tbsp Lea & Perrins Worcestershire sauce
- 1 1/2 tsp Maille Dijon Original Mustard (gluten free and kosher)
- 1 tbsp cornstarch (mixed with 1 tablespoon water to create a slurry)
- Season the thinly sliced sirloin steak with kosher salt, black pepper, garlic powder, and onion powder.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the seasoned steak slices and cook until browned, about 3-4 minutes per side. Remove the steak from the skillet and set aside.
- In the same skillet, add butter and melt over medium heat. Add the sliced mushrooms and cook until they release their juices and become golden brown, about 5-7 minutes.
- Sprinkle King Arthur Gluten Free All Purpose Flour over the mushrooms and stir to coat. Cook for 1-2 minutes, stirring constantly.
- Slowly pour in 3 cups of beef stock, stirring constantly to prevent lumps from forming. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes.
- Meanwhile, cook the gluten-free egg noodles according to the package instructions. Drain and set aside.
- Once the sauce has thickened, reduce the heat to low and stir in the sour cream, Worcestershire sauce, and Dijon mustard. Cook for an additional 2-3 minutes, stirring occasionally.
- In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry into the sauce and cook for another 1-2 minutes, or until the sauce thickens further.
- Return the cooked steak slices to the skillet and stir to coat them with the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve the beef stroganoff over the cooked gluten-free egg noodles.
Recommendations:
I love cooking with cast iron! My favorite cast iron dutch oven is the Lodge 5 Quart Pre-Seasoned Cast Iron Double Dutch Oven with Lid. This is a fabulous 2 in 1 cast iron set because the lid doubles as a 10.25 cast iron grill pan. This means I can use the lid as a skillet to make the stroganoff and the dutch oven to cook the noodles at the same time. It provides even heating and be used to sear, sauté, simmer, bake, broil, braise, roast, fry, or grill. It is great to use the lid for frying and the dutch oven can double its use by adding 2 inches of oil in it and use in lieu of a deep fryer. This cast iron set can be used in the Oven, on the Stove, on the Grill or over the Campfire. I really get more uses out of this set than just making soup! Trust me, you will not be disappointed!