gluten-free, dairy-free 30-minute beef stroganoff

INGREDIENTS

  • 2 tablespoons butter (or olive oil)
  • 1-1.5 lbs thinly-sliced steak or ground beef
  • salt and pepper
  • 1 small (or 1/2 a large) white or yellow onion, thinly sliced
  • 8 oz thinly sliced cremini or baby bella mushrooms
  • 4 cloves garlic, minced
  • 2 tablespoons gluten-free flour
  • 1/2 cup dry white wine (or 1/2 cup more beef broth)
  • 1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • For the cashew cream:
  • 1/2 cup raw cashews + 1/2 cup beef broth (or water) + 2 teaspoons lemon juice (or 1/2 cup sour cream)
  • optional garnish: chopped fresh parsley
    gluten-free, dairy-free 30-minute beef stroganoff

INSTRUCTIONS

  1. Heat the butter in a large saute pan over medium-high heat. Add the beef in an even layer, season generously with salt and pepper and let cook without moving for 3-4 minutes to get a nice sear. Stir and cook on the other side for another 2-3 minutes.Transfer to a plate. If using ground beef, spread the beef into an even layer then season with salt and pepper. Use a spatula or wooden spoon to break up the beef and cook until no longer pink. Transfer to a plate.
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