Gluten Free Beef Stroganoff

Prep time

15 minutes

Cook time

20 minutes

Servings

Serves 6

We’ve taken classic beef stroganoff and given it a modern, gluten-free twist with this wholesome and healthy recipe that incorporates gluten-free ingredients alongside essentials such as top sirloin beef and baby bella mushrooms. We make it extra creamy and smooth with the addition of coconut milk, and give it a little extra tanginess with our BetterStevia® Lemon Twist Liquid.

Ingredients

2 quarts water

1 box Quinoa Macaroni Pasta, Organic

¼ cup +2 teaspoons gluten-free flour

2¼ teaspoons salt

¾ teaspoon pepper

1 pound top sirloin, thinly sliced

2 tablespoons Rice Bran Oil

2 tablespoons Liquid Coconut Cooking Oil, Organic

½ cup shallots, chopped

2 cups baby bella mushrooms, sliced

¾ cup coconut milk

¼ cup beef stock

½ teaspoon tarragon, chopped

1 teaspoon nutmeg

2 drops BetterStevia® Liquid, Lemon Twist

Directions

Place water and 1 teaspoon of salt in a large pot on high heat; bring to a boil.
Add elbow pasta and cook for 10 minutes.
Strain and set aside.
In a bowl, combine ¼ cup gluten-free flour, ¼ teaspoon salt, and ¼ teaspoon pepper.
Toss sliced beef in flour mixture until lightly coated.
Place rice bran oil in a pan on medium-high heat.
In batches, sear beef strips on both sides 2 to3 minutes, until caramelized. Remove from pan, and set aside.
Reduce heat to medium-low and add coconut oil.
Add shallots, mushrooms, 1 teaspoon salt, & ½ teaspoon black pepper.
Sauté for 8 to10 minutes or until shallots are translucent.
Add 2 teaspoons of gluten-free flour into the pan and cook for an additional 2 minutes.
In a small bowl, whisk together coconut milk, beef stock, tarragon, nutmeg and Lemon Twist BetterStevia^®.
Pour coconut milk mixture into the pan with the mushroom mixture and bring to a boil; stir for 1 to 2 minutes, or until sauce has thickened.
Return beef to the pan, and cook for an additional 2 minutes.
Add cooked elbow pasta and mix until fully incorporated.
Serve immediately and enjoy!