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
- 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:
- 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.
- Add the onions and sauté until they start to go a little translucent.
- Meanwhile, bring a big pot of salted water to a boil and cook the pasta according to package directions.
- Add the garlic and mushrooms. Saute for another five minutes or so.
- Add the mustard, Worchestershire, bouillon, and flour and stir well.
- Add the wine and almond milk. Stir well.
- 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.
- Finish off by adding a pinch of salt and pepper and the cream cheese substitute. Stir until well incorporated.
- 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: Kait Nolan
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
- 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.
- Add the onions and sauté until they start to go a little translucent.
- Meanwhile, bring a big pot of salted water to a boil and cook the pasta according to package directions.
- Add the garlic and mushrooms. Saute for another five minutes or so.
- Add the mustard, Worchestershire, bouillon, and flour and stir well.
- Add the wine and almond milk. Stir well.
- 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.
- Finish off by adding a pinch of salt and pepper and the cream cheese substitute. Stir until well incorporated.
- Serve over the egg noodles.