This is a hubby favorite that goes way back! When we were first married (over 30 years ago), I was an adventurous new cook and sometimes enjoyed trying challenging recipes. Once for a special occasion, I made classic Beef Stroganoff and, it was such a hit, that it soon became a favorite. In this more casual, weekday version, instead of using sliced steak, I use ground beef. Because of the lower price tag, I can make it more often and I don't hear my husband complaining about that! For an added health benefit, I suggest using grass-fed ground beef which has a healthier combination of fats than commercially processed beef, plus it gives this dish a richer flavor. Ground turkey can be substituted, if you prefer. This is a quick and easy recipe that I'm sure will become a favorite of your family, too.
(Makes 4 servings)
2 cups sliced mushrooms
1/2 TB coconut or grape seed oil
1 large onion, roughly chopped
1 lb. grass-fed ground beef or ground sirloin
2 cloves garlic, minced
1-1/2 cups beef stock
2 TB gluten free flour mix or cornstarch
1 TB gluten free Worcestershire sauce
1/2 tsp. dried thyme
1/2 tsp. dried rubbed sage
1/2 cup sour cream (or Tofutti, for a dairy free version)
Salt and pepper to taste
1. In a dry skillet heated to medium, sweat the sliced mushrooms until the moisture has evaporated. Spoon mushrooms into a bowl; set aside.
2. Add the oil and swirl to coat the bottom of the pan. Add the onions and sauté until translucent, approximately 5 minutes. Remove onions to the bowl with the mushrooms; set aside.
3. Heat skillet to medium-high and add ground beef. Sauté until no longer pink and the meat has begun to brown. Meanwhile, while the meat is cooking, in a small bowl stir together the beef stock, Worcestershire sauce and GF flour or cornstarch until lumps no longer remain; set aside.
4. Add the minced garlic, thyme, sage, onion and mushrooms to the meat and sauté for 1-2 minutes. Stir the beef stock mixture well before adding it to the pan and then stir constantly until it reaches a boil. When the mixture boils, turn heat to low and simmer for about 5 minutes until sauce is thickened.
5. Remove skillet from heat and stir in the sour cream until well combined. Taste and adjust seasonings, if necessary. Serve immediately. Optional: Serve over brown rice, gluten free noodles or vegetable noodles. (Pictured here with oven roasted carrot ribbons, based on this recipe by Sally Cameron: http://afoodcentriclife.com/roasted-carrots-with-thyme/)
Nutritional Information per serving (not including rice or noodles): 333 calories, 11 carbohydrates (1.6 g dietary fiber, 4.3 g sugar), 15 g total fat (7.7 g saturated fat, 0 g trans fat), 114 mg cholesterol, 468 mg sodium, 68.4 mg calcium, 778 mg potassium, 37.2 g protein.
Recipe by Kathy Sheehan, copyright 2014