Beef Stroganoff Dairy Free And Gluten Free

Beef Stroganoff Dairy Free And Gluten Free

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.

Ingredients 

  • 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

Directions 

  1. Cook mushrooms, onions, and garlic in oil in 10-inch skillet over medium heat, stirring occasionally until onions are tender; remove from skillet.
  2. 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.
  3. 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.
  4. Enjoy

Kara Stavish

Kara is a teacher, coach, online course instructor and the founder of Concepts Of Life & Wellness. She received a bachelors degree in psychology from Penn State University and not long after was diagnosed with Hashimoto's Autoimmune Disease in 2015. As she struggled to feel better, she began an intense search to find healing. After immersing herself into the learning process, she removed her medication and healed her body. From this experience, she now dedicates her life to helping others learn how to feel better and live a healthier life. Her enthusiasm for healing has helped so many people and continues to do so.

This Post Has 2 Comments

  1. Liz

    In the directions you mention sour cream? Is this where the coconut milk comes in? Also is it canned coconut milk or fresh

    1. Kara Stavish

      Yes sorry about that I will fix that. You can use canned or fresh either or is good!

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