Description
A warm bowl of beef stroganoff that wraps you in comfort with its creamy symphony of flavors, perfect for chilly nights.
Ingredients
- 1 pound Beef Strips
- 1/4 cup Gluten-Free Flour
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 8 ounces Mushrooms, sliced
- 1 cup Beef Broth
- 1 tablespoon Dijon Mustard
- 1 cup Sour Cream
- 2 tablespoons Fresh Parsley, chopped
Instructions
- Cut the beef strips against the grain and dust them lightly in gluten-free flour.
- In a large skillet, melt the butter and olive oil over medium-high heat.
- Toss in the beef strips and cook until browned on all sides.
- Add in the diced onion and minced garlic; stir until the onions are soft.
- Add the sliced mushrooms and cook for a few minutes until they release their juices.
- Pour in the beef broth and Dijon mustard, stir to combine and let it simmer for about 10 minutes.
- Lower the heat and add the sour cream, mixing until combined and creamy.
- Garnish with chopped parsley and serve over noodles, rice, or mashed potatoes.
Notes
For a lighter option, substitute sour cream with Greek yogurt. If mushrooms aren’t your thing, try zucchini or bell peppers.