Tuesday, April 15, 2014

Round Steak & Mushroom Stroganoff - GF & Allergy Friendly Options

This is definitely one of my husband's favorite dishes.

His mother gave me the recipe almost 30 years ago (that's a long time) in a cookbook made by the lady's of her church. The recipe book was a fund raiser with all their favorite recipes inside.  This is certainly a book I have treasured.  

I am going to share with you the original recipe for any non-gluten free or non-allergy sensitive folks, like my husband…and gluten free/ allergy friendly options.  And just for the record…my husband will eat either one, he likes them both. 

Of course you can make this lower fat by using low-fat products as well. Such as a low-fat butter product, a low-fat sour cream, and a lower fat cream of mushroom soup. I have made a lower fat version using the original recipe many times.

Round Steak & Mushroom Stroganoff                 Serves 3-4
2 Tbsp butter. (Light or dairy free variety if preferred) 
1 lb round steak cut into strips.
3/4 cup thinly sliced onion.
1-2 cups fresh sliced mushrooms.
1 can condescend mushroom soup. *Gluten free option below.
1/2 cup sour cream. (Light variety if preferred)  Dairy free if needed.
1/3 cup water. (leave out if using gluten free cream soup substitution)
Egg noodles or any pasta you like. Gluten free if needed.

Heat butter in a large skillet then add meat strips and onion. Cook until meat is browned and onion is tender. Add sliced mushrooms and cook about 3-5 minutes more.  Reduce heat and stir in soup, sour cream, and water. Mix gently until well combined.

Cover and cook 1 hour over a moderately low temperature, about 225 degrees. 

When meat is fork tender it is ready. Prepare noodles according to package. Serve meat over cooked pasta.  

* Gluten Free Cream Soup Substitute:
2 Tbsp butter
3 Tbsp gluten free flour (I used 1 1/2 Tbsp of a starch and 1 1/2 brown rice flour)
1/2 tsp salt
1/2 tsp pepper
3/4 cup chicken broth
3/4 cup milk ( I used a dairy free - soy)

In a small sauce pan or medium size skillet melt butter. Whisk in flour, salt and pepper.  Let cook over medium-low heat for about 1-1/2 minutes, stirring constantly. Slowly stir in broth, then milk or milk product. Whisk gently until blended and it begins to thicken. (don't give up, this will combine) Simmer for a few minutes. Add in place of condensed soup in recipe.

Shown here is the gluten free stroganoff meat sauce.


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