- 1 Tbl olive oil
- 8 oz cremini mushrooms, stems trimmed and sliced
- 2 Tbl unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb lean beef cut in cubes
- 3 Tbl Better Batter All-Purpose Flour
- 1 tsp paprika
- 1/4 c dry white wine
- 3-4 c low-sodium beef broth
- salt and ground black pepper to taste
- 8 oz dried store-bought gluten free pasta, I used Ancient Harvest rotini
- 1/2 c sour cream
- 1 Tbl parsley, chopped
Prepare the stroganoff.
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally until browned, about 5 minutes. Transfer to a medium bowl and set aside. Reduce the heat to medium and add the butter, onion, and garlic. Cook until softened, about 4 to 5 minutes. Add the beef, season with salt and pepper. Cook beef until it’s just cooked through and no longer pink, about 6 to 8 minutes. Sprinkle in the flour and paprika, stir to coat the meat, and cook, stirring often, until the raw flavor has cooked off the flour, about 1 to 2 minutes. Add the wine and cook, scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated, about 1 to 2 minutes. Add the broth and stir to combine. Increase the heat to medium high and bring to a simmer. Add the noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through, about 6 to 8 minutes.
Remove from heat and stir in the sour cream. Taste and season with salt and pepper as needed. Sprinkle with the parsley and serve. Serves 4-6.
NOTE: In our house we have some pickier eaters when it comes to mixing sauces and pasta, so I cook the noodles separately and serve the stroganoff on top of the noodles as shown in the photos.
Adapted from JoCooks