Low FODMAP Beef Stroganoff
Tender pieces of beef alongside a delicious mushroom gravy served over gluten free egg noodles.
Servings: 8 Servings
Equipment
Ingredients
- 2 pounds beef stew meat cubed
- 1 tablespoon garlic infused oil
- 3 tablespoons gluten free flour (Note 1)
- 3 tablespoons butter if needed
- 2 cups beef broth low FODMAP
- 5 ounces mushrooms, canned sliced, drained and rinsed
- 1 tablespoon worcestershire sauce gluten free
- 1 tablespoon dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black ground pepper
- 1 teaspoon dried dill
- ½ cup sour cream lactose-free if needed
- gluten free noodles (Note 2)
- fresh parsley optional
Instructions
- In a large skillet, drizzle in the garlic olive oil. Turn up to medium heat and add the cubed stew meat. Sear until golden brown. Using tongs, remove the seared meat and place in a greased 4-quart slow cooker. If needed, do this in batches so the meat will sear instead of steam.
- Using the same skillet used to sear the stew meat, turn the heat down to low. Add the butter and allow it to melt. Next, sprinkle the gluten free flour over the leftover grease and melted butter. If there is plenty of grease, leave the butter out or add half.
- Whisk with a flat whisk until no white streaks of flour remain.
- To the flour mixture add a quarter cup of the beef stock and whisk. The beef stock will hydrate the flour and form clumps. It is ok. They will whisk out once you add another quarter cup of stock, whisk again, and add another quarter cup. Keep doing this until you have thick sauce in the skillet.
- Next, add the Dijon mustard, dried dill, salt, and pepper, and stir. Drain and rinse the canned mushrooms. Add them to the sauce sauce and stir.
- Taste the sauce to see if it needs more salt. Beef stocks can vary in seasoning. Pour the stroganoff sauce over the seared meat in the slow cooker or crock pot.
- Cover and cook the slow cooker on low heat for 6-8 hours or high for 3-4.
- Thirty minutes before serving, add the sour cream to a medium bowl. To that bowl, add roughly a cup of mushroom sauce to the sour cream. Stir until combined. Doing this will help incorporate the sour cream into the mushroom gravy.
- Next, boil the egg noodles according to the package instructions. Drain the noodles. Scoop the beef stroganoff over the noodles and serve immediately. Top with freshly chopped parsley.
- Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave or a saucepan on the stovetop. Stirring halfway between cooking times to ensure there are no cold spots.
Notes
Note 1: Recipe was tested with Bob's Red Mill 1-to-1 Gluten Free flour.
Note 2: Beef Stroganoff can also be served over rice, mashed potatoes, toast, or enjoyed as is!
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 533kcalCarbohydrates: 49gProtein: 42gFat: 19gSugar: 1g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons
