Don’t you just love a nice creamy and comforting hot meal in the fall?
Beef stroganoff is one of those recipes from when I was a kid that I remember always involving Cream of This or That Soup. I gave those soups up long before we cut out dairy just due to the excess salt and the yucky ingredients in there. So when I crave a meal that used to involve those soups, I have to take a little time to make adjustments and make it taste yummy and creamy without relying on a canned soup.
I recently decided that I wanted beef stroganoff, and this is the recipe I came up with. It is really good, although a little bit different from the recipe I grew up with. This sauce is a little bit lighter tasting than that recipe, and not quite as rich.
- 1.5 lbs . sirloin steak
- 1 medium onion chopped
- 1 package white button mushrooms sliced
- 2 Tablespoon gluten free flour
- 2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1.5 cup almond milk
- 1 package gluten free pasta cooked according to package directions
- chives optional
Slice the sirloin steak super thin and saute with the onions and mushrooms in a large skillet.
Once the steak is cooked through, remove the steak and vegetables to a bowl while you make the sauce in the skillet.
Add the gluten free flour to the pan drippings and stir. Slowly add the almond milk and whisk to thicken.
Add the salt and pepper and Worcestershire sauce. Stir, then add the beef and vegetables, and heat through.
Serve over pasta and top with chives if desired.
Do you have a favorite fall meal? Have you tried remaking any of your favorite recipes from when you were a kid?
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