Gluten Free Dairy Free Beef Stroganoff

Stroganoff is something I haven’t tried since making the switch to dairy free living.  I hadn’t ever found a gluten free egg noodle I liked anyway.  Until now.  I recently read a taste test in Cooks Country about gluten free noodles and the winner was Jovial, which I’d never heard of.  I filed that little tidbit away in the back of my brain, and when I saw a box of their tagliatelle, I picked it up and decided to give stroganoff a try again.  Oh boy am I glad I did.  This gluten free dairy free beef stroganoff came out really well.  I had to convince myself not to go back for seconds (because gluten free pasta expands, if you didn’t know).  Serves 4.
Beef Stroganoff

Ingredients:

  • 1.73 lbs flank steak, sliced thin on the bias (if you pop it in the freezer for twenty minutes, it’ll make it easier to slice)
  • 1 tbsp coconut oil
  • 1 tbsp Earth Balance buttery spread
  • 1 pound baby bella mushrooms
  • 1 tbsp minced garlic
  • 1 onion, minced
  • 2 tsps beef bouillon (be sure to check this for gluten)
  • 2 tsps gluten free all purpose flour
  • 1/4 cup red wine
  • 1 tsp dijon mustard
  • 1 tbsp Worchestershire sauce
  • salt
  • pepper
  • 1/2 cup unsweetened plain almond milk
  • 1/4 cup sour cream substitute (I used Tofutti)
  • 1 package Jovial gluten free egg noodles
Directions:
  1. Heat the Earth Balance and coconut oil in a large skillet over high heat.
  2. In small batches, cook the steak one minute a side.  Be sure not to crowd the pan, and don’t worry about cooking all the way through. This will be going back in the sauce later.  Remove to a plate.  I didn’t get quite the sear on this that I wanted because I was too busy watching the new puppy.
  3. Add the onions and sauté until they start to go a little translucent.
  4. Meanwhile, bring a big pot of salted water to a boil and cook the pasta according to package directions.
  5. Add the garlic and mushrooms.  Saute for another five minutes or so.
  6. Add the mustard, Worchestershire, bouillon, and flour and stir well.
  7. Add the wine and almond milk.  Stir well.
  8. Add the steak and bring to a simmer.  Simmer for 5-8 minutes.  You don’t want to overcook this or the meat will get tough.
  9. Finish off by adding a pinch of salt and pepper and the cream cheese substitute.  Stir until well incorporated.
  10. Serve over the egg noodles.

 

Gluten Free Dairy Free Beef Stroganoff
 
Stroganoff is something I haven't tried since making the switch to dairy free living. I hadn't ever found a gluten free egg noodle I liked anyway. Until now. I recently read a taste test in Cooks Country about gluten free noodles and the winner was Jovial , which I'd never heard of. I filed that little tidbit away in the back of my brain, and when I saw a box of their tagliatelle , I picked it up and decided to give stroganoff a try again. Oh boy am I glad I did. This gluten free dairy free beef stroganoff came out really well. I had to convince myself not to go back for seconds (because gluten free pasta expands, if you didn't know). Serves 4.
Author:
Recipe type: Main
Cuisine: Gluten and Dairy Free
Ingredients
  • 1.73 lbs flank steak, sliced thin on the bias (if you pop it in the freezer for twenty minutes, it'll make it easier to slice)
  • 1 tbsp coconut oil
  • 1 tbsp Earth Balance buttery spread
  • 1 pound baby bella mushrooms
  • 1 tbsp minced garlic
  • 1 onion, minced
  • 2 tsps beef bouillon (be sure to check this for gluten)
  • 2 tsps gluten free all purpose flour
  • ¼ cup red wine
  • 1 tsp dijon mustard
  • 1 tbsp Worchestershire sauce
  • salt
  • pepper
  • ½ cup unsweetened plain almond milk
  • ¼ cup sour cream substitute (I used Tofutti)
  • 1 package Jovial gluten free egg noodles
Instructions
  1. Heat the Earth Balance and coconut oil in a large skillet over high heat.
  2. In small batches, cook the steak one minute a side. Be sure not to crowd the pan, and don't worry about cooking all the way through. This will be going back in the sauce later. Remove to a plate. I didn't get quite the sear on this that I wanted because I was too busy watching the new puppy.
  3. Add the onions and sauté until they start to go a little translucent.
  4. Meanwhile, bring a big pot of salted water to a boil and cook the pasta according to package directions.
  5. Add the garlic and mushrooms. Saute for another five minutes or so.
  6. Add the mustard, Worchestershire, bouillon, and flour and stir well.
  7. Add the wine and almond milk. Stir well.
  8. Add the steak and bring to a simmer. Simmer for 5-8 minutes. You don't want to overcook this or the meat will get tough.
  9. Finish off by adding a pinch of salt and pepper and the cream cheese substitute. Stir until well incorporated.
  10. Serve over the egg noodles.

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