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
- ¼ teaspoon salt
- ⅛ 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?