One and Done! Beef Stroganoff…

So every once in awhile I would like to just share a really good recipe.  It takes so much research and trial and error to come up with delicious GF and LF solutions to classic recipes…that when I hit it spot on like I did this week — I just have to share!  My husband and I used to live in the South End in Boston…and oh man the restaurants there were just incredible.  Right across Tremont Street from our apartment was the most amazing restaurant — Garden of Eatin’.  Although neither by husband nor I could actually eat any our favorites from there anymore thanks to our intolerances…but still – I wish it was there for others to enjoy because it was SUCH a special place.

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Anyway – my absolute favorite dish there was the Beef Stroganoff.  I dream of this dish, especially this time of year when the air gets crisp and something savory and rich is just what we all crave…  Their version had the perfect balance of rich meat, earthy mushrooms, burgundy wine and umami filled sauce.  I have been working for years to perfect something similar on my own & I think I finally hit it.  My husband is not quite the particular foodie that I am…so when he says 10 times during dinner how much he loves it, then mentions it again later in the evening…and even calls me the NEXT day to say how much he liked it – I know I got it right!  Hhahaha!

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Happy Autumn & I hope this warms your belly 😉  Lots more full meal plans with grocery lists to come – stay tuned!  As always, contact me if you would like a personalized plan!  soprepared@gmail.com

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Beef Stroganoff

1 ½ lb Beef – Ground or Stew Beef in pieces
Garlic Salt
Pepper
1 Tbs Olive Oil
4 cloves Garlic, minced
16 oz Mushrooms, sliced
¼ cup Sage, chopped
1 Tbs Onion Powder
2 Tbs Mustard
½ cup Red Wine (Burgundy or other Pinot Noir is recommended)
¼ cup Cornstarch
2 cups Beef Broth or Stock (make it a yummy one!)
¼ cup Fage Total Greek Yogurt – FULL FAT
9 oz pkg gluten free Egg Noodles (jovial “tagliatelle” were great), cooked per pkg

Sprinkle Beef with aprox 1 tsp Garlic Salt. Let sit. Heat the Olive Oil in a large skillet over med-high heat and add the Garlic. Saute until fragrant, aprox 1 min. Add the Mushrooms and saute until golden around the edges & all juices have been rendered and evaporated. Sprinkle with about ½ tsp Garlic Salt and Pepper and add Sage. Saute about 1 min more, then scrape all contents from the pan into a bowl and set aside. Add beef to the pan and cook until browned all the way through. Sprinkle with the Onion Powder and stir in the Mustard. Add the mushroom mixture back in along with the Red Wine. Simmer until wine has been almost absorbed. Sprinkle with the Cornstarch and stir until no longer white or clumpy. Add in Beef Broth slowly and simmer over med-low heat until thickened, at least 15 mins. Taste and adjust with Salt & Pepper. Let sit for 5 min, covered. Stir in Greek Yogurt just before serving over the cooked Egg Noodles. Pour yourself a big glass of that wine & enjoy! Cheers!

 

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