I love me some stroganoff. It's so creamy and filling. It's very satisfying in the winter, but I even find myself making it in the summertime. Mostly because it's so easy. If you love stroganoff too, check out my recipe for Slow Cooker Chicken Stroganoff from Scratch. This beef recipe is adapted from one found on allrecipes.com. I make it much healthier, draining the fat from the meat and skipping some of the butter. I highly suggest using grass-fed beef. I serve this recipe over gluten-free pasta or rice.
Easy Beef Stroganoff
(Gluten-Free, not Low-FODMAP)
4 ounces fresh mushrooms, sliced (if tolerated)
1 tablespoon butter
1 pound lean ground beef
2 tablespoons gluten-free all-purpose flour
1 cup beef broth
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
- In a large skillet, cook mushrooms in 1 tablespoon of butter over medium heat until soft; remove from pan.
- Using the same pan, cook ground beef until browned; drain. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushrooms; stir in sour cream. Season with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve over gluten-free pasta or rice.