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Gluten-free Beef Stroganoff

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Gluten-free Beef Stroganoff

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:

A simple dish to add to my gluten-free arsenal.

A simple dish to add to your gluten-free arsenal.

Ingredients

  • 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.

Yummy!

Yummy!

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!

Gluten-Free Tourtière (Quebec meat pie)

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Gluten-Free Tourtière (Quebec meat pie)

Tourtière reminds me of home in Quebec. My sister used to make huge batches of tourtière around the Holidays and would always give a few frozen pies to family members. It was a nice gesture, tasty too. So what is tourtière? Well, it’s a simple meat pie: ground beef and pork, onions, garlic, seasonings, inside a yummy flaky crust. Here’s what you need.

And here it is, the traditional Quebec meat pie.

Ingredients

  • 1 lb ground pork
  • 0.5 lb ground beef
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon dry sage
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 cup water
  • Gluten free double pie crust

Preheat the oven to 400F.

This is a pretty quick and easy meal. Combine all the ingredients (well minus the pie crust…) in a saucepan and bring to a boil. Then, reduce heat and let simmer until the meat is cooked: about 10 minutes.

If some meat pieces are too big and stuck together, break them apart before filling the pie.

It’s possible that not all the water evaporates, so just use a strainer when you put the filling in the pie, to drain the excess moisture.

Cover with the second half of the pie and carefully seal the edges. I recommend brushing egg wash on top to make it nice and golden.

Before putting the pie in the oven, pierce a few holes in the crust to allow for steam to vent during baking. You can be artistic and make it look real pretty!

See? Egg wash makes a crust perfectly golden.

Bake the pie for about 30 minutes. Let stand 10 minutes before serving. This is a great dish to serve with a beautiful green salad.

In Quebec, a lot of people eat their tourtière with… ketchup! I love the combination. My mother does not. It’s a matter of taste of course, so feel free to experiment.

Enjoy this easy traditional dish!

Beef pot pie, easy and delicious

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Beef pot pie, easy and delicious

I love pies. I really do! And trust me, when you add meat and gravy to a pie, it takes it to a whole new level. I’ve made beef pot pies a few times now, but the one I made just a few days ago was top-notch. I think I found the perfect ratio of meat to gravy to potatoes, for my taste. I found inspiration looking at this recipe, which I gluten-freed and tweaked the quantities a little bit. Here is my version:

Hmmm! Look at the yummy gravy at the bottom!

Ingredients

  • 0.75 lb sirloin steak
  • Salt and pepper to taste
  • 1 Tablespoon butter
  • 15 ounces beef broth
  • 2 carrots
  • 2 medium potatoes
  • 1 cup canned green peas
  • 3 Tablespoon tapioca starch
  • 1/3 cup water
  • Gluten free double pie crust

This recipe is very easy, but the meat needs to simmer for about two hours, so plan your time accordingly.

The meat doesn't have to be perfectly cubed, small bite pieces work great.

The meat doesn’t have to be perfectly cubed, small bite pieces work great.

First, prep the meat. Tenderize it and generously season it on both sides with salt and pepper. Then, cut it in small-sized cubes.

Check the meat frequently to make sure all the water doesn't evaporate.

Check the meat frequently to make sure all the water doesn’t evaporate.

Get a saucepan out, melt butter over medium heat and brown the pieces of meat on all sides. Pour water in the saucepan, enough to cover the meat, bring to a boil, cover, reduce heat and let simmer for about two hours. Keep an eye on the saucepan to make sure not all the water evaporates, and pour a little more in if necessary.

After an hour and a half or so, get the carrots and potatoes out and cube them. Boil them for 20 minutes; until they are tender, but not mashed. When the meat, carrots and potatoes are done, it’s time to preheat the oven, to 350F and also, to start on the gravy.

Pour the beef broth (and also any leftover liquid from simmering the meat) in a saucepan and bring to a boil. Dissolve the tapioca starch in 1/3 cup water and add to the beef broth, stirring constantly.

Add any extra seasonings you would like for flavor: I love pepper and salt. Bring to a simmer and reduce heat. Cook for 5 minutes.

What’s not to love?

In a large mixing bowl, mix the carrots, potatoes, meat and peas. When the gravy is ready, pour about half of it in and mix well.

Line a pie shell with a bottom pie crust and pour the mixture inside. Pour the remaining gravy on top. It’s important to not overfill the pie, so depending on the size of the carrots and potatoes you used, you may need to pour less in. Cover with the top pie crust and brush it with egg wash to make sure it comes out nice and golden.

Bake in the oven for 25 minutes and let it cool 5 minutes before serving. Enjoy the best gluten-free dinner ever!

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