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Beef Stroganoff with Pasta (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Beef stroganoff with pasta. Photo: CC-Laura HB
This classic Russian dish has stood the test of time. From its origins in the early 19th century to its surging popularity in the 1950s, Beef Stroganoff remains a favorite today. Versatile and easy to make, it can be served over noodles, rice, or potatoes. This gluten-free version is a sure to please.
1 (16 ounce) package gluten-free noodles
1 tablespoon olive oil
2 tablespoons butter, softened
1 onions, finely chopped
¼ cup shallots, finely chopped
2 cloves garlic, minced
1 (8 ounce) fresh Crimini or brown mushrooms, sliced
1 pound beef loin steak, sliced into thin strips
1 (14 ounce) can beef consomme
¼ cup Burgundy wine
½ tablespoon lemon juice
2 tablespoons potato starch*
2 tablespoons cold water (adjust as needed)
1 (8 ounce) container sour cream or yogurt
2 teaspoons Dijon mustard
Boil a large pot of lightly salted water. Add noodles and cook 5 to 7 minutes or until al dente; drain. Note: I use Schar pasta, but feel free to use your favorite.
Add 2 tablespoons olive oil to a large saucepan over medium-high heat.
Brown steak strips in saucepan and set aside.
Place saucepan back on heat.
Melt 2 tablespoon of butter into pan drippings from meat.
Stir in onions, shallots and garlic, and cook until onions are clear and slightly tender. Be careful not to burn garlic!
Mix in mushrooms, and continue cooking 2 minutes.
Add browned meat and stir well.
Mix in consomme**, Burgundy and lemon juice.
Bring to a boil.
In a jar or small bowl, mix potato starch with cold water until smooth.
Reduce saucepan heat to low.
Stirring constantly, slowly add potato starch and water mixture into saucepan.
Gradually return to boil.
Stir until sauce is thick and smooth.
Cover saucepan and cook 5 minutes, stirring occasionally.
Remove from heat.
Allow to cool for 10 minutes or so.
Sir in sour cream and mustard.
Mix well, and serve over gluten-free noodles.
Makes 6-8 servings
Options: Serve over rice or potatoes instead of pasta
*Most American grocery stores and specialty Scandinavian markets carry the Swan brand of potato starch, marketed as "Potato Starch Flour." Ener-G markets it as "Potato Starch Flour" as well. You can also find it labeled as "Potato Starch" from distributors including Bob's Red Mill, Manischewitz, Barry Farm, and Authentic Foods.
**Consomme will ensure proper thickness. If using bouillon, increase thickener accordingly. Also, it's possible to thicken with corn starch or arrowroot powder instead of potato starch. Again, adjust accordingly.
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