Gluten Free Beef Stroganoff

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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

 

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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:

  1. 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.
  2. In a separate skillet, add butter and mushrooms.  Saute for 6-8 minutes.  Add mushrooms to the meat skillet.
  3. In a small mixing bowl, add sour cream, worcestershire sauce, broth, dried parsley, thyme, and paprika.  Mix until well combined.
  4. 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.
  5. Serve while hot!  Enjoy over gluten free pasta, rice, vegetables, or by itself!

 

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