Gluten Free Beef Stroganoff

While visiting my mom, we decided to make beef stroganoff with the 2 ½ HUGE sirloin steaks she had left over.  I decided to make a gluten free version and my heart was in heaven!  It was delicious.  True, beef stroganoff is no diet meal, but some times you just need a little comfort food.   I like my beef stroganoff on egg noodles, but now days those are no-no’s.  At the local HEB (gotta love Texas) I found some gluten-free noodles that looked pretty similar and actually tasted pretty good.   If you have left over beef, this is a great way to use it and everyone who ate with us had no idea it was gluten free and kept telling me how delicious it was.

Gluten Free Beef Stroganoff

Ingredients: 

3 tablespoons butter

2 tablespoon olive oil

4 cups cooked beef 

1 cup beef stock

1 cup chopped onions

1 ½ cup sliced mushrooms

2 cup sour cream

1 ½ tablespoon gluten-free flour

1 teaspoon salt

½ teaspoon whole caraway seeds

¼  teaspoon fresh ground nutmeg

 1 pound gluten-free egg noodles 

or use gluten-free Tinkyáda Pasta Joy Pasta! 

Instructions: 

Cut all fat off cooked beef.  Slice into 1" x 1/4" inch slices.  

Heat oil and 2 tablespoons of butter in a large skillet over medium heat. 

Add onions and mushrooms.  Cook until onions are soft and translucent about 8 minutes.

Add beef and cook about 10 minutes, stirring occasionally.

Add stock and simmer over low heat for 30 minutes.   

Meanwhile, heat a pot of water to cook pasta noodles.  Cook noodles according to package directions, drain, and add the 1 tablespoon of butter.  

Mix sour cream with gluten-free flour, salt, and spices and add to skillet, stirring constantly. Cook the mixture slowly until it thickens, but do not let it boil.

 

Serve beef stroganoff over buttered noodles!

Note: I doubled the recipe because we had so much cooked beef, so if it looks like a lot that's because it is!