Description
Indulge in this incredibly creamy and flavorful gluten-free beef stroganoff, featuring tender beef and a rich mushroom sauce. It’s the ultimate comforting meal, perfected for gluten-sensitive palates.
Ingredients
- 1.5 lbs beef sirloin or tenderloin, thinly sliced against the grain
- 2 tbsp olive oil or avocado oil, divided
- 1 medium yellow onion, finely diced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp gluten-free flour blend (or rice flour)
- 2 cups gluten-free beef broth
- 1 tbsp Worcestershire sauce (ensure GF)
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1 cup sour cream (full-fat)
- 1/2 tsp paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Prep Ingredients: Slice beef. Dice onion, slice mushrooms, mince garlic. Whisk cornstarch and cold water in a small bowl to create a slurry.
- 2. Sear Beef: Heat 1 tbsp oil in a large skillet over medium-high heat. Sear beef in batches for 2-3 minutes per side until browned. Remove and set aside.
- 3. Sauté Aromatics: Add remaining 1 tbsp oil to the skillet, reduce heat to medium. Sauté onion for 3-5 minutes until softened. Add garlic and mushrooms; cook for 5-7 minutes until browned.
- 4. Build Sauce: Sprinkle gluten-free flour over vegetables; cook 1 minute, stirring. Deglaze with 1/2 cup beef broth. Add remaining broth and Worcestershire sauce. Bring to a simmer. Whisk in cornstarch slurry and simmer for 2-3 minutes until thickened. Stir in paprika, salt, and pepper.
- 5. Combine & Serve: Reduce heat to low. Return beef and juices to the skillet. Stir in sour cream until just combined; do not boil. Heat gently for 1-2 minutes until beef is warm. Serve immediately over gluten-free pasta or rice, garnished with parsley.
- Prep Time: 20 mins
- Cook Time: 30 mins