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Low FODMAP Beef Stroganoff

Stefani Weiss
This Low FODMAP Beef Stroganoff is super rich and creamy, comforting, hearty, flavourful, simple to make and so delicious!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Entree, Main Course
Cuisine Gluten-Free, Low FODMAP, Russian
Servings 3 portions

Ingredients
  

  • 300 g Boneless Rib Eye Steak (thinly sliced into strips*)
  • 2 tablespoon garlic-infused oil*
  • 40 g (3tbsp) butter
  • 4 spring onions (chopped) (only the green parts)
  • 400 g canned mushrooms (sliced)
  • 2 tablespoon gluten-free flour
  • 500 ml beef broth
  • 1 tablespoon 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 tablespoon 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 tablespoon 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 tablespoon 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.
Keyword Low FODMAP Beef Stroganoff