When I was a child my mom used to make hamburger helper. She would make the beef stroganoff kind. For some reason, I would always have a stomach ache after I ate it.
I now know all the processed chemicals that went into that little box and how sensitive I am to gluten. For some reason, I have been craving it during this pregnancy. So I decided to make myself some homemade beef stroganoff for the first time. It came out so good, was so easy to make and no stomach ache.
- 2 tablespoons unsalted olive oil
- 12 ounces mushrooms, thickly sliced
- 1/2 medium sweet onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 pound lean ground beef
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose GF flour
- 1/4 cup dry white wine
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 8 ounces GF noodles, uncooked
- 1/2 cup unsweetened coconut milk (if you eat dairy you can use: organic whipping cream)
- 2 tablespoons chopped fresh parsley leaves
- Cook mushrooms, onions, and garlic in oil in 10-inch skillet over medium heat, stirring occasionally until onions are tender; remove from skillet.
- Cook beef in the same skillet until brown. Stir in 1 cup of the beef stock, the salt, white wine, dijon mustard, and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Stir remaining beef stock into flour; stir into beef mixture. Add onion mixture and seasoning; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in coconut milk; heat until hot (do not boil). Serve over noodles or I like to add the noodles to the sauce and let it cook in there.