You might think that making gluten-free beef stroganoff only involves replacing the noodles, but be careful: most recipes call for flour to thicken the sauce. Don’t worry, it’s easily replaceable with tapioca starch. I had never made this dish before, so I used this popular recipe as a guide. Here is my gluten-free variation:
- 1 1/2 pound beef sirloin (or chuck roast)
- 8 ounces mushroom, sliced
- 2 medium onions, diced
- 1 garlic clove, minced
- 1/4 cup butter (half a stick)
- 1 1/2 cup beef broth*
- 1/2 teaspoon salt
- 1 teaspoon fish sauce
- 1/4 cup tapioca starch
- 1 cup sour cream
- 1/2 cup heavy cream
- 16 ounces gluten-free pasta *
- Fresh parsley for garnish
* I put an asterisk next to these ingredients because what you choose determines how healthy this dish will be. I used Medford Farms all natural beef stock. Make sure you read the ingredients, because beef stock is not always gluten-free. For my pasta, I chose Tinkyada brown rice spirals.
The first step is to cut the beef into thin strips, across the grain, about half an inch thick. Set aside.
Over medium heat, sautee the onions, garlic and mushrooms in butter, stirring often. Cook until the mushrooms are golden brown and caramelized. Remove from skillet and set aside.
In the same skillet, cook the beef until brown. Measure one cup of beef broth, add salt and fish sauce to it, and add to the skillet. Heat to boiling, then reduce heat and cover for 15 minutes while it simmers.
Mix in the remaining beef broth with the tapioca starch. Add to the beef. Then, add the onion and mushroom mixture in the same skillet and heat to boiling, stirring constantly. Boil for one minute and reduce heat.
Mix the heavy cream and sour cream and add to the skillet. Stir until hot and serve over rice pasta (cook them according to manufacturer’s instructions). Add fresh parsley to taste, for garnish. I found this dish was not as good reheated then fresh out of the kitchen, so plan accordingly!