Beef Stroganoff (gluten free)
Beef Stroganoff with Penne Pasta
It’s Fall (in theory) and that should mean some good, warm comfort food. Years ago (decades?) one of our favorite meals was beef stroganoff. It was a little heavy with the sour cream, and Mom didn’t get along well with the gluten in the pasta, so we stopped making it.
This year we re-invented the recipe with yogurt and gluten free penne pasta. It still tasks like that comfort food we fondly remember!
The dinner takes about 45 minutes to cook, and makes great leftovers.
Ingredients:
A steak. We used to use a cheap flank steak or something like that. Now we buy a rib-eye. Freeze it! It will be sliced thin, so it’s nice to have a rib-eye we can pull out of the freezer and let it rest for an hour before we shave off slices.
A whole onion (large). We like vidalia or a sweet onion.
Pepper
Corn starch (instead of flour. Use flour if you’d like).
Mushrooms. I container of baby bellas is our current choice. Use the whole thing, we love a lot of shrooms.
A cup or two of plain yogurt. We like Greek.
Half a cup of white wine (0ptional, but good)
Some garlic (we used minced in a jar, 1 fresh clove is good (Don likes 2).
Tomato paste or ketchup. Not much is needed, ketchup is sweeter and saltier, but easier.
Worshire sauce. Very little, about a teaspoon.
Noodles. The standard is a flat egg noodle. We use gluten free penne pasta.
Soy margarine (you can use butter if you like, another healthy take on it).
Directions
Cut the steak REAL thin, almost shaved. Add pepper. Some people add salt, we don’t.
Put in large skillet with melted margarine and start browning.
Cut up onion and mushrooms. I like to cut 3/4 of them chunky and 1/4 of them finely minced so they act as seasoning.
Toss in the garlic and continue to cook till everything looks cooked through, pour into a container and set asside.
Get your pasta cooking. Since we do gluten free, it takes 15 minutes, your time may take less and this may be the last thing you want to do.
Add some margarine and corn starch (or flour) to the pan and stir.
Pour some wine into the skillet to deglaze. Add the tomato paste and worshire sauce. Stir in yogurt or sour cream. Cook down till it all blends (yogurt doesn’t blend as quickly).
Add the skillet mixture to the meat. Serve this over your noodles.
We actually add EVERYTHING together and cook for a few more minutes over low heat so the mixture combines with the noodles. Gluten free noodles are so stiff, we like to combine them with the sauce/meat before serving. This works OK with egg noodles, but it’s up to you.
Enjoy!