Stroganoff (GF)

Ingredients

• 2½ lbs russet or Yukon gold potatoes, peeled and cubed
• 5 tbsp butter (for the potatoes)
• ⅔ cup milk
• 1 lb beef sirloin or tenderloin, sliced thin into strips
• Salt and pepper
• 4 tbsp butter (for the stroganoff)
• 8 oz cremini or white mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp gluten-free flour (for the roux)
• 1½ to 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 can (10.5 oz) gluten-free condensed cream of mushroom soup
• ½ cup sour cream

References

Total time

40 min

Serves

4

Directions

1. Boil 2½ lbs cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with 5 tbsp butter and ⅔ cup milk. Season and keep warm.
2. Season 1 lb beef strips with salt and pepper. Sear in 1 tbsp butter over medium-high heat until browned, about 2 minutes per side; remove to a plate.
3. Add 1 tbsp butter and cook 8 oz sliced mushrooms until browned, about 5 minutes. Add 2 cloves minced garlic for 30 seconds, then move to the plate with the beef.
4. Melt the remaining 2 tbsp butter, stir in 2 tbsp gluten-free flour, and cook 1 minute. Whisk in 1½ to 2 cups beef broth (more for a looser sauce) and 1 tbsp Worcestershire, and simmer until thickened, about 3 minutes.
5. Off the boil, stir in the cream of mushroom soup and ½ cup sour cream until smooth. Return the beef and mushrooms, warm through, and season.
6. Serve over the mashed potatoes.

Variants & Notes

• Swap the mashed potatoes for one bag (12–16 oz) of gluten-free pasta, cooked per package directions.