I was craving beef stroganoff the other day because I’m sure the last time I’ve had it was when I was a child, so I just had to make it! My husband had memories of it too so he was so excited when I was making it. We both agree it isn’t what we remember as kids, since I added things in it I know my parents didn’t, but the bold flavors were and that’s what’s important. I found gluten free pasta that looks like the traditional egg noodles you are supposed to eat with beef stroganoff. Yum!
Happy Friday! I am beat today! Our co-ed softball team had a double header last night, one game started at 7:30 PM and the second one was supposed to start at 8:45 PM but started a little after 9:00 PM because our first game went into overtime. I decided to go to the gym before and I did yoga at 4:30 PM and zumba at 5:45 PM! I was beat by the end of the night! I was literally playing the second softball game while dreaming about my bed. I think my whole team was though, we aren’t used to playing softball at 10 o’clock at night. I don’t think I fell asleep until around midnight, and I don’t sleep in. But I did have so much fun yesterday! I LOVE yoga, love zumba, and softball has been surprisingly fun. (I was talked into playing because they needed more girls.) Hmm, I wonder if they’re regretting it now…
Gluten Free Beef Stroganoff
what you need:
- 2 tablespoons olive oil
- 1 Lb. steak beef nuggets
- 1 tablespoon butter
- 1 cup sliced cremini mushrooms
- 1 cup diced onion
- 1/2 cup sour cream
- 1/2 cup plain Greek yogurt
- 1 teaspoon Worcestershire sauce
- 1 tablespoon flour (*Not gluten free, optional to thicken up sauce)
- 1/2 cup beef broth
- 1/2 teaspoon dried parsley
- 1/2 teaspoon thyme
- 1/4 teaspoon paprika
- salt/pepper to taste
what you do:
- Heat olive oil in a skillet over medium heat. Add beef and saute until outside of meat is brown. Add onion to the skillet, continue to saute on low until onions become translucent.
- In a separate skillet, add butter and mushrooms. Saute for 6-8 minutes. Add mushrooms to the meat skillet.
- In a small mixing bowl, add sour cream, worcestershire sauce, broth, dried parsley, thyme, and paprika. Mix until well combined.
- Add mixture to the the beef skillet. (Add flour at this time if you choose to do so.) Continue to saute on low until bubbly.
- Serve while hot! Enjoy over gluten free pasta, rice, vegetables, or by itself!