Midwestern Beef Stroganoff

Midwestern Beef Stroganoff is a creamy and comforting dish that brings together tender beef and earthy mushrooms, all enveloped in a luscious sauce. This gluten-free variation is perfect for a late-night indulgence, served over your choice of gluten-free noodles or rice.

Ingredients

• Beef sirloin - 250 grams, thinly sliced
• Gluten-free pasta (or rice) - 150 grams
• Mushrooms (cremini or button) - 150 grams, sliced
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Beef broth - 250 ml
• Sour cream - 100 grams
• Gluten-free all-purpose flour - 1 tablespoon
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish, chopped

Steps

1. Cook the gluten-free pasta or rice according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender, about 5-7 minutes.
4. Push the mushroom mixture to one side of the skillet. On the other side, add the sliced beef and cook until browned, about 3-4 minutes.
5. Sprinkle the gluten-free flour over the beef and mushroom mixture, stirring to combine and cook for 1-2 minutes to eliminate the raw flour taste.
6. Gradually pour in the beef broth while stirring, bringing the mixture to a simmer. Cook for about 5 minutes until the sauce thickens.
7. Stir in the sour cream and season with salt and black pepper to taste. Heat through but do not boil.
8. Serve the beef stroganoff over the cooked gluten-free pasta or rice and garnish with chopped fresh parsley.

Nutrition

• Calories: 550
• Protein: 40 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle repair and growth.
• Contains iron from beef, essential for healthy blood circulation.

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