Beef Stroganoff – Simply Satisfying

Beef Stroganoff is not a dish that I grew up eating.  The first time I remember eating it is was as an adult because it was a Hamburger Helper variety that looked like something I would actually eat.  It didn’t take me long to decide that I could make my own dishes, similar to the box kits, but cheaper and healthier.  After my wheat allergy developed and I began eating gluten free, adapting recipes to meet my needs became a must instead of a want.  This recipe was really easy to adapt as a GF recipe since I don’t use any flour.  Of course, those with can’t tolerate any gluten, could substitute the canned soup with the Watkins Cream Soup & Gravy Base recipe available  on the can.  While the Watkins Cream Soup is GF, as far as I can tell, the Cream of Mushroom soup is not.

Beef Stroganoff – Simply Satisfying

If you are making this recipe to be GF, I would advise starting the noodles to boil at the same time you start to saute’ the mushrooms and onions.  Using the precooked ground beef, my sauce was ready before my water even began to boil.  I’ve also learned through much trial and error that it takes nearly twice as long to cook my GF noodles as the package directions call for them to be cooked.  This may be a personal preference, but the noodles are still too firm if I don’t cook them for this length of time.

One of the many things I’ve learned from watching ABC’s “The Chew” Talk/Cooking Show is NOT to add oil to my pot of water when cooking pasta and to heavily salt the water.  The generous amount of salt added to pot of boiling water will prevent the pasta from sticking and flavor it at the same time, possibly reducing salt in the rest of the recipe.  Adding oil to the cooking water will also prevent your pasta from sticking, but it will also prevent the sauce from sticking to the pasta.  Unsure what to think about all of this, I experimented and found this to be true.  No more oil in my pasta.  Want to skip the salt all together?  Keep constant watch on your pot and stir, stir, stir.

A few weeks ago, I also substituted Greek yogurt in place of sour cream in my Seven Layer Bean Dip.  It worked out well and I subbed plain, unflavored yogurt for the sour cream in this recipe last night.  It smelled exactly like sour cream as it cooked.  The sour cream smell lingered for quite a while, but eventually everything blended together into one delicious aroma.    Give it a try for yourself and let me know what you think!

This is another recipe that I tend to make in large batches and then freeze the leftovers.  While I’ve never really successfully frozen cooked GF pasta, it’s fast to cook fresh and then top with my leftover (from the freezer) Beef Stroganoff.

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Beef Stroganoff – Simply Satisfying

Rating  5 from 1 reviews

Prep time:  5 mins

Cook time:  30 mins

Total time:  35 mins

Serves: 4 Servings

Beef Stroganoff is simply satisfying and really simple to make. No need to buy a mix or miss out because you're eating gluten free, this recipe covers all!

Ingredients

• 
• ½ stick salted butter
• 1 lb ground beef, browned
• 1 small onion, chopped
• 1 T garlic powder
• ¼ teaspoon pepper
• 1 can condensed cream of mushroom soup
• 8 oz sliced mushrooms (or 4 oz can, drained)
• 1 c sour cream or yogurt (plain or Greek)

Instructions

1. Cook pasta while preparing the sauce.
2. Preheat large pot or skillet.
3. Cut butter into slices to melt faster and prevent it from burning. Add butter slices to pot.
4. Add mushrooms, onions, and garlic powder to pot.
   
5. The more the mushrooms and onions are browned, the darker the sauce will be in the end.
   
6. After mushrooms and onions are thoroughly browned mushrooms and onions, add cooked ground beef, cream soup, yogurt (or sour cream), and pepper to pot.
   
7. Reduce heat and continue cooking over low heat until pasta is cooked and ready to serve.
   

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