There's been a lot of obstacles in the way...
1. The beef in stroganoff is always so chewy (and if I have to work to chew my meat, I mentally freak myself out...weird I know) so the meat HAD to be tender.
2. I'd have to make it both Gluten and Dairy Free so Audrey could eat it too
3. I couldn't use any canned cream of whatever soups because of their MSG and gluten content.
4. I could never find Gluten Free egg noodles!
5. I wanted a good recipe, made from scratch with real ingredients!
So, hence the absence of this lovely dish from my diet.
The stew meat in this recipe turns out so tender and juicy- you will be amazed! My husband sure was! ;) This is for sure one of his new favorites.
Gluten Free Beef Stroganoff (*in the Pressure Cooker)
Created by jalene
Serves 4-6 adults
- 1 & 1/2 lb stew meat (if you like more sauce to meat ratio, use only 1 lb)
- 2 cups fresh mushrooms, sliced (optional, I left out)
- 1 onion, diced
- 2 large garlic cloves, minced
- 1/4 cup butter (use Earth Balance or Olive oil to make it Dairy Free)
- 1 & 1/2 cup gluten free beef broth
- 1/2 tsp sea salt
- 1 tsp gluten free Worcestershire Sauce (I found mine at Walmart)
- 2 Tbsp cornstarch
- 1 & 1/2 cups sour cream (use Vegan Sour Cream to make it Dairy Free)
- 3 cups cooked Gluten Free noodles (I used GF lasagna noodles and broke them up into 1 inch strips)
- (My pressure cooker has the option to simmer so if yours does not, use a skillet over a stove top.) Using the simmer feature on your pressure cooker, add your butter (or alternative), onions, and garlic.
- Cut the stew meat across grain into about 1 & 1/2 by 1/2 inch strips. (TIP: Slightly frozen meat is easier to cut if you have the option.) Add the meat to the Pressure Cooker, seal it and High Pressure cook for 20 minutes, quick release.
- Open the pressure cooker and pour in 1 cup of the broth, Worcestershire sauce, and salt. Pressure Cook on High for 10 minutes more, quick release.
- Mix together the remaining 1/2 cup broth and 2 Tbsp of cornstarch. Add to the meat mixture. Bring to a boil for 1 minute. Remove from heat and stir in the sour cream. Serve warm over noodles.
*Note from jalene:
I used my good ol' Cuisinart Pressure Cooker for this meal to get the meat super tender. It made my stew meat softer & juicier than tender sirloin steak!
You can also adapt this recipe to the stove top if you don't have a pressure cooker. If you want a nice tender meat, choose beef sirloin steak instead of stew meat.
I have not tried this in the crockpot but I'm sure it could be adapted for it as well. If you figure it out be sure to share the details!