Beef Stroganoff
I normally work on ½ lb raw sirloin steak in the pack from the grocery store per person for a normal appetite. This allows for removing fat, gristle etc and still leaving enough meat. The meat is far easier to cut into thin strips when it is still semi-frozen. Please don't be disgusted at the use of tomato ketchup. You don't notice its flavor as you eat, and very few of us are disciplined enough to use just enough tomato paste, remove from can and freeze the remainder. The noodles in the photo are not gluten free since it is a photo from pre gluten free days. You can also cook this with boneless, skinless chicken breast or pork sirloin and cook for less time.
4 people, but will stretch to 6-8 people for a meal of more than three courses or a buffet.
One of my February 2011 recipes for National Foundation for Celiac Awareness - now Beyond Celiac.
2 lb. (1000g) boneless sirloin steak (and then remove fat, gristle, skin etc) sliced into thin slices about 2-3” long x 1” wide x1/4”-1/2” thick (ask store to cut it for you, give them some notice). You can also use sirloin tips (still cut small) for less money. Market Basket carry petite sirloin that often goes on sale for only 2.99/lb.
2 medium onions peeled and finely chopped
2 + cloves garlic peeled and crushed
2 Tbsp (30ml) butter or olive oil or a mix
2 Tbsp gluten free Dijon mustard – I use Grey Poupon
2 Tbsp gluten free tomato ketchup – I use Heinz
1 c gluten free beef stock - I use Orrington's stock concentrate labeled gf, about $4 for 1 lb tub in Market Basket.
salt and pepper to taste
8 oz (225 g) mushrooms, cleaned and quartered
1 Tbsp (15 ml) gluten free cornstarch (I use Argo labeled gf) mixed with 2 tbsp cold water
1/2 c (120 ml) sour cream, lite is fine- try yogurt if you are lactose intolerant but can eat yogurt.
1. Melt butter in microwave if available and cook onions and garlic together in the microwave until translucent.
2. If you cooked onions in microwave then turn them into a non stick saucepan and let them start browning. Turn up heat, add beef strips, and sauté beef strips until evenly brown or seared.
3. Add mustard, tomato ketchup, beef stock, salt and ground pepper, stir well, turn temp to as low as possible. Cover pan and simmer for at least 20 minutes until beef is tender. This can take up to 45 minutes depending on quality of sirloin, size of pieces and pan used. Use your slow cooker if you have one for cooking and reheating.( 5 lb sirloin plus everything fits in 6 qt slow cooker and is great for a party, when I serve it with a bacon and smoked Gouda risotto not pasta. Pasta tends to slide around the plate and drop on the carpet or clothes if you are standing to eat.) I like to use Reynolds slow cooker liners, no food stuck on liner, just soapy water wash.
Check that the pan is cooking at the lowest possible heat otherwise all the juices will evaporate away, leaving a dry mass. Add ½-1 c water if going dry.
4. Once meat is tender, increase heat, add mushrooms and quickly cook with meat mix.
5. Dependent on amount of juices, thicken with cornstarch and add sour cream once cornstarch has cooked out. Very little seasoning is necessary since both mustard and tomato ketchup were used. Serve with rice or noodles and salad or vegetables.
Recipe can be easily multiplied and freezes well up to adding mushroom stage.
If you use 100% sour cream the flavor difference from lite sour cream is phenomenal. Personally, I find it too rich after so many years of only using lite sour cream. Using exotic mushrooms doesn’t seem to really alter flavor. Mini portabella mushrooms left whole look good.
This is one of the most popular of my recipes with both clients and students. Buy sirloin steak when it’s on sale and keep in the freezer.
Options: If you hate mushrooms, then substitute a mix of colored bell peppers - about the equivalent of 2 smaller peppers. You can always buy sliced peppers at the supermarket salad bar so you can have a mix of color, not so sensible for gluten free due to xc.
