Easy Gluten Free Beef Stroganoff
This Easy Gluten Free Beef Stroganoff is a lovely recipe that the whole family will enjoy. Trust me, it’s bound to become one of your favourite comfort foods. It’s easy to make and can be frozen and made ahead for those busy winter work days. Serve over your favourite gluten free pasta or garlic mashed potatoes.
Meatballs:
- 1kg (2lbs) lean ground beef
- 375ml (1 1/2 cups) gluten free bread crumbs
- 60 ml (1/4 cup) milk
- 60 ml (1/4 cup) chopped onion
- 2 eggs, beaten
- Salt and pepper to taste
Stroganoff Sauce:
- 250ml (1 cup) chopped onion
- 60 ml (1/4 cup) butter
- 250ml (1 cup) thinly sliced mushrooms (cooked) or 1 can mushrooms, drained.
- 60 ml (1/4 cup) gluten free flour
- 500ml (2 cups) Sour Cream
- 60 ml (1/4 cup) ketchup
- 1 tsp gluten free Worcestershire sauce
- 2 – 284ml (2-10oz) cans Baxters Beef Consommé (If you don’t have access to the Baxters brand, any other type of gluten free consomme will do). If by chance you can’t get Consommé, use a well seasoned gluten free beef broth and a splash of sherry.
- Salt and pepper to taste
For the gluten free Meatballs: Combine all ingredients together in large bowl. Form into small meat balls and bake on a non-stick cookie sheet at 375F (190C) for 30 minutes. Remove from oven, drain and set aside. Note: If desired, you can always substitute the meatballs with thinly sliced and cooked beef strips instead. Use your creative licence in the kitchen – don’t be afraid.
For the gluten free Stroganoff Sauce: Brown the chopped onions in butter. Add flour and mix well. Next, add the ketchup and consomme, cooking slowly until thickened. Finally, add sour cream, mushrooms and meatballs. Place in a casserole dish and keep warm until ready to serve.
Serve on a bed of pasta, rice or even mashed potatoes. The sauce can be made up ahead of the time and heated prior to serving. Just be sure to heat at a low heat to prevent the sour cream from splitting.
This is a great dish for a large party or for buffet.
