Beef Stroganoff

Beef stroganoff traditionally includes sour cream and is served over egg noodles which makes it off limits for those of us with a dairy allergy, an egg allergy and/or a wheat allergy. This recipe, from 8 Degrees of Ingredients by Melisa Priem, removes all of those allergens but is still reminiscent of the traditional dish that we all know and love.

Ingredients:
3 tablespoons grapeseed oil
1 pound beef tenderloin tips
1/2 medium red onion, chopped
8 ounces cremini mushrooms, sliced
1-1/2 cups beef broth
1 tablespoon cornstarch
1 teaspoon salt
3 tablespoons rice milk
1 teaspoon Dijon mustard

Directions:
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.

Serves 4. Preparation Time is 10 minutes.
Cooking Time is 15 minutes.

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