Gluten Free Beef Stroganoff
Recipes
Enjoy this traditional Russian meal made with our brown rice egg tagliatelle pasta and 100% organic olive oil. Perfect for a cool fall day!
Traditional Beef Stroganoff with Gluten Free Brown Rice Pasta
Ingredients
- ¼ cup jovial Reserve Blend Extra Virgin Olive Oil
- 8 ounce package white mushrooms, cleaned, trimmed and quartered
- 1 pound sirloin steak, sliced across the grain 1 inch thick
- ¼ cup corn starch
- 1/3 cup dry red wine
- 1 tbsp unsalted butter
- 1 small onion, thinly sliced
- 1 small clove of garlic minced
- 1 ½ cups low sodium beef stock
- 1 tsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- ¼ cup sour cream
- 1 tbsp. chopped flat leaf parsley
- Kosher salt to taste
- Freshly ground black pepper to taste
- One 9 ounce box of jovial Gluten Free Brown Rice Tagliatelle cooked and lightly coated in melted butter
Instructions
- In a large skillet heat 2 tbsp. of the olive oil until shimmering. Add the mushrooms and cook over medium high heat until softened about 3 minutes, season with salt and pepper and cook one minute longer. Transfer mushrooms to a medium bowl.
- Season steak with salt and pepper. Toss steak with cornstarch until evenly coated; gently shake off any excess. Heat the remaining 2 tbsp. of oil in the same skillet. Add the steak and spread evenly in pan; cook until browned on all sides, about 4 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the pan; add to the mushrooms and steak.
- In the same skillet, melt the butter until bubbling. Add the onion and cook until softened about 3 minutes. Season with salt and pepper. Add the garlic and cook one more minute. Add the steak and mushroom mixture back to the pan with the beef stock, Worcestershire sauce and mustard; simmer over medium heat until the pan juices thicken slightly, about 5 minutes. Remove from the heat and stir in the sour cream and parsley. Season the stroganoff with salt and pepper and serve over Tagliatelle
