Gluten-Free Beef Stroganoff Recipe

By: Gillian on October 3, 2012

Beef Stroganoff is a Russian dish created in the mid-1800’s and is generally assumed to be named for the prestigious Stroganov family. This gluten-free version consists of sautéed beef and mushrooms in a sour cream sauce. You can serve it with cooked rice or gluten-free pasta.

1 lb top round beef, remove fat and cut into 2-inch strips
1 1/2 Tbs vegetable oil
1 large onion, diced
1/2 lb mushrooms, sliced
1 Tbs minced garlic
2 tsp butter
2 cups beef broth (gluten-free)
1/4 cup dry red wine
3 Tbs tomato paste
2 tsp sugar
1 tsp dried thyme
1 tsp prepared horseradish (gluten-free)
1 bay leaf
1/4 tsp black pepper
Salt to taste
1 1/2 Tbs cornstarch
1/4 cup water
3/4 cup sour cream

In a large nonstick frying pan, brown the meat in the vegetable oil over medium-high heat (about 6 minutes). Remove meat to a plate and set aside. Add the onion, mushrooms, garlic, butter and 3 tablespoons broth to the frying pan; cook over medium heat, with stirring, until the onion is tender and the mushrooms are soft. If the mixture begins to go dry, add a little more broth. Add the meat, remaining broth, wine, tomato paste, sugar, thyme, horseradish, bay leaf, and pepper to the pan and stir well. Season to taste with salt. Cover and simmer for 30 minutes or until meat is tender, stirring occasionally. To thicken, mix the cornstarch with the water to make a slurry; add this to the pan with stirring and bring to a boil (more cornstarch slurry can be made and added if further thickening is needed). Reduce to a simmer; stir in the sour cream and cook for 2 more minutes.

6 servings