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.
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
Heat the Earth Balance and coconut oil in a large skillet over high heat.
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.