Gluten Free Beef Stroganoff

There are so many dishes that can be called a favourite in our household and Beef Stroganoff served with rice is one of them.

Even though it is summer, the evenings are still mostly cool where eating a warm meal is not something that repulses you.  When I was a child we were still eating the Christmas ham all the way through January.  My mother is lucky that we all loved ham freshly cut off the bone and were able to find joy in yet another meal of cold ham and salad but the weather in Queensland was so hot and humid that the thought of anything that was not cold was unbearable.

So back to the stroganoff:  this meal is so easy to make and even easier as it this recipe is gluten free.  The only snag is to ensure that your mustard is gluten free.  I use the Maille brand of French Djion mustard.  Either the Wholegrain Mustard or the Djion Originale Mustard is prefectly fine.

The recipe that I have used over the years is a Nigella Lawson recipe from her first book:  How to Eat.  This book is a great resource in the kitchen and it is my favourite Nigella book, written well before she was famous as she is today.

In this recipe I have used topside steak, simply because this is what I had in the freezer.   You can use any cut of beef that copes well with a quick fry in the pan, such as:  rump, round, blade, topside.  If you are unsure ask your butcher.

Gluten Free Beef Stroganoff

10g unsalted butter
a glug of olive oil
300g mushrooms, cleaned and sliced - I prefer Swiss Brown but it is up to you
300g topside steak, sliced
1 medium brown onion, diced
2 dessert spoons of sour cream
1 tsp of djion mustard
a pinch of dried ground paprika

steamed basmati rice to serve

Heat the butter and the oil in a fry pan until the butter has melted.  Add the onion and cook for a few minutes until soft.  Add the beef cooking it until brown.

Once the meat is done, add the mushrooms, freshly ground nutmeg, salt and pepper.   Put the lid on the fry pan and leave it for a few minutes.  The mushrooms will heat through and loose their moisture.  Consequently, they will loose a good portion of their volume, so what initially appeared to be a lot of mushrooms cooks down to a more manageable amount.

Leave the lid off the pan and stir the mushrooms in with the onion and the beef allowing the moisture to evaporate.  Do this for about five minutes or more until almost off of the moisture has gone.

Add the mustard and the paprika stirring both through the ingredients in the pan.  Then stir through the sour cream until well combined.   Check the seasoning and adjust as required.

Serve immediately with steamed basmati rice.  I usually have lightly steamed beans as my vegetable accompaniment.

Bon appétit!

monica@loveglutenfreeaustralia