Low FODMAP Beef Stroganoff
This Low FODMAP Beef Stroganoff is super rich and creamy, comforting, hearty, flavourful, simple to make and so delicious!
Ingredients
- 300 g Boneless Rib Eye Steak (thinly sliced into strips*)
- 2 tbsp garlic-infused oil*
- 40 g (3tbsp) butter
- 4 spring onions (chopped) (only the green parts)
- 400 g canned mushrooms (sliced)
- 2 Tbsp gluten-free flour
- 500 ml beef broth
- 1 tbsp Dijon Mustard
- 150 g (⅔ cups) lactose-free Sour Cream
- salt & pepper
To Serve:
- 300 g gluten-free pasta (you can also serve over mashed potatoes or rice)
Instructions
- Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches (if you need to) so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
- Add 2 Tbsp butter, chopped spring onions and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
- Add 2 Tbsp flour and sautee for a minute stirring constantly.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
- Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
- Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove.
- Serve over pasta, mashed potatoes or rice.
