Beef stroganoff is usually off limits to those avoiding dairy, egg and wheat. That's because traditional recipes contain a creamy sauce that includes sour cream and it is typically served over egg noodles.
As this recipe from 8 Degrees of Ingredients by Melisa Priem demonstrates, it can easily be made allergy free using a few substitutions.
The sauce is made with beef broth thickened with cornstarch and Dijon mustard is added which gives it the tangy flavor that traditional recipes get from sour cream.
If you’re avoiding corn, you could substitute tapioca starch for the cornstarch in this recipe.
As suggested in 8 Degrees of Ingredients, we serve this over quinoa and corn pasta. The buttery flavor of the pasta complements this dish well. Plain corn pasta, brown rice pasta or rice would be other options to serve this with.
This is a great dinner to make on a night that you don’t have much time to cook. It’s quick and easy to make and doesn’t require a lot of pots and pans making clean up quick, too!
3 tablespoons grapeseed oil
This recipe was shared by Melisa K. Priem author of 8 Degrees of Ingredients.
1) Heat grapeseed oil in a large skillet over medium-high heat. Add beef tips and red onion. Saute until meat is evenly browned, 3 to 4 minutes total. The meat should remain pink in the center.
2) Add mushrooms and continue cooking for 1 to 2 minutes.
3) Reduce heat to low. Whisk the beef broth, cornstarch, and salt together and add to the beef. Continue simmering until sauce thickens, about 5 minutes.
4) Add rice milk and mustard. Stir and remove from heat. Spoon over quinoa noodles or rice.
Preparation Time is 10 minutes.
Cooking Time is 15 minutes.