I recently made one of my favorite meals, Easy Homemade Beef Stroganoff. The popular post-World War II dish, it is a delicious memory from my childhood. Rich and delectable, it continues to be one of my most requested meals.
With the weather cooling and autumn in the air, my mind immediately goes to comfort foods and the post-World War II favorite is one of my most treasured childhood memories.
When I was little, we didn’t have much money and my mother would make filling meals using very cheap cuts of meat and cooking them a long time to tenderize them. Even then the meat was still very chewy, but in a way that was a good thing because it took us a long time to eat each serving, LOL. Our plates were mostly noodles and sauce with a few strips of meat, but we all loved that dinner and looked forward to it.
In its simplest form, the recipe is sliced beef, onions, beef broth, and sour cream. Mushrooms got added somewhere along the way and now we can’t imagine beef stroganoff without them.
I worked with ingredients I had in the freezer and pantry to make my version. I didn’t have fresh mushrooms but I did have mushroom powder and it was perfect for adding flavor and richness to the sauce.
If you’ve never tried mushroom powder, it is a fabulous secret weapon to have in your pantry because it makes everything taste better! One of the first times I ever experienced it was at a cooking class with Chef Jean Georges Vongerichten when he made us mushroom dusted scallops. What an incredible introduction!
Mushroom powder is increasingly available in grocery stores across the country. But if you can’t find it, Penzey’s is a good online option. Their products are high quality and the list of ingredients is included on all labels making it easy to see if there is any gluten in it (there rarely is).
If you want to try using mushroom powder for your beef stroganoff, I have included the method I used to make my version of the recipe with the powder. Look for it at the bottom of the recipe!
When you are craving comfort foods, give this Easy Homemade Beef Stroganoff a try. You’ll love it!
Have a fun and rejuvenating weekend – see you back here for Chocolate Monday!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Easy Homemade Beef Stroganoff:
- Boneless cubed beef, onions, mushrooms or mushroom powder (see directions at the end of the recipe). thyme, GF flour, beef broth, sour cream, GF noodles/pasta, green onions for garnish
PRO Tip:
Use a gluten-free flour as a thickener while cooking the vegetables to add a thickening agent for the broth. It can be any type of GF flour you have on hand, such as rice, millet, sorghum, or a blend, etc. If you want a thicker sauce, add a cornstarch slurry (cornstarch dissolved in cool water), whisking constantly so you don’t get any lumps. If you can’t have corn, you can use another starch. Note that the cornstarch slurry needs to come to a full boil to be activated so keep stirring and it will thicken right in front of your eyes – magic for the kids!
How to make Easy Homemade Beef Stroganoff :
- Brown the beef cubes in the butter and oil; transfer to a plate or bowl.
- Sauté the onions and mushrooms in the remaining pan juices; coat vegetables with flour.
- Stir in the GF broth, bring to a boil, then simmer for 30 minutes; thicken if needed with a cornstarch slurry (cornstarch dissolved in cool water).
- Whisk in the sour cream.
- Serve sauce, meat, and vegetables over cooked noodles (GF if needed).
PRO Tip:
Using a deep, large pan to cook the meat and vegetables gives you enough room to add the liquid and make everything in just one pan – much less clean up needed! I used my 12-inch Anolon Stir Fry Pan and it was perfect!
PRO Tip:
You can use any beef that you like. One of my favorite mid-price range beef is flat iron steak. A long, flat piece, it isn’t always sold at every butcher, but if you can find it, give it a try. It is slightly indulgent in this recipe because you typically make it with a cheaper cut of meat. It is a splurge, but worth it for a unique experience.
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Gluten-Free Tips:
Use a gluten-free flour as a thickener while cooking the vegetables to add a thickening agent for the broth. If you want a thicker sauce, add a cornstarch (or other starch) slurry, whisking constantly so you don’t get any lumps. The cornstarch slurry needs to come to a full boil to be activated so keep stirring and it will thicken right in front of your eyes – magic for the kids!
For this dish you can use DeLallo or Barilla gluten-free pasta because they hold up beautifully to the sauce as well as when reheated. With a blend of corn and rice flours, they have very neutral flavors letting your sauce shine. They are carried in many grocery stores around the country or you can order them online.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Easy Homemade Beef Stroganoff (GF)
I recently made one of my favorite meals, Easy Homemade Beef Stroganoff. The popular post-World War II dish, it is a delicious memory from my childhood. Rich and delectable, it continues to be one of my most requested meals.
Ingredients
- 1-1/2 lb (680g) cubed boneless beef, such as London broil or sirloin steak
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, thinly sliced
- 8 oz (227g) fresh mushrooms, trimmed and sliced, or 2 tsp mushroom powder * see below for directions to use powder
- 1 tsp dried thyme leaves or 2 tsp fresh thyme leaves
- 2 tbsp gluten-free flour such as a flour blend, rice, sorghum, or millet, or regular all-purpose flour such as Gold Medal if not GF
- 2-3/4 cups (650ml) gluten-free beef broth
- 2 tsp cornstarch dissolved in 3 tsp water, optional, use if needed
- 1/3 cup (76g) sour cream
- Cooked noodles, gluten-free if needed (such as DeLallo or Barilla), tossed with butter and sprinkled with chopped parsley if desired
- Finely sliced green onions, for garnish
Instructions
1. Sprinkle the beef cubes lightly with salt and pepper. In a large skillet, heat the oil and butter over medium-high heat. When the butter is melted and the oil is shimmering, add the beef and brown on all sides, tossing often. Use a slotted spoon to transfer the beef to a plate or bowl.
2. Using Fresh Mushrooms Method (see * alternate method below): Add the onions and mushrooms to the same pan, sprinkle with the thyme, and cook for 3 to 5 minutes or until the onions are softened, stirring often. Sprinkle with 2 tbsp flour (gluten-free if needed), stirring until the vegetables are evenly coated with the flour. Cook 2 minutes, stirring often. This will help thicken the sauce without lumps. Add the cooked beef cubes back to the pan, tossing them with the onions and mushrooms to blend.
3. Stir in the beef broth. Bring to a boil, reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring often. If you want a thicker sauce, pour the cornstarch/water mixture into the pan, whisking to make sure there are no lumps. Bring to a boil and cook until thickened. Adjust seasonings to taste, adding salt and pepper as needed. You can keep this warm on very low heat for up to 30 minutes before finishing. If the sauce gets too thick as it sits, whisk in a little water or more stock to thin it out. (You can boil the noodles while the sauce is cooking.)
4. Just before serving, whisk the sour cream into the sauce, being sure there are no white streaks left. Taste and adjust seasonings if needed.
5. To Serve: Place the cooked noodles in serving bowls. Top with some of the stroganoff meat, vegetables, and sauce. Sprinkle the top with green onions and serve immediately.
6. * Alternative Preparation: If you don't have fresh mushrooms on hand, or can't easily find them in your market, you can use mushroom powder instead. This is a wonderful product to keep on hand because it adds a powerful umami flavor boost to any savory foods you are cooking. In this recipe, because you do not have to cook the mushrooms to release their liquid, this will change the method as well.
7. Dissolve 2 tsp mushroom powder in the beef broth, set aside. Brown the meat, add the onions to the pan, and cook them both together until the onions have softened, stirring often. Add 2 tbsp flour, tossing to coat the meat and onions, breaking up any lumps. Pour in the beef/mushroom broth, bring to a boil, reduce the heat to low and cook for 30 minutes.
8. If you want a thicker sauce, whisk in the cornstarch/water mixture, bring to a boil and cook until thickened. Taste and adjust seasonings if needed. Whisk in the sour cream and serve over cooked noodles, garnished with more sour cream and the green onions.
Recipe found at www.theheritagecook.com
Notes
Use a gluten-free flour while cooking the vegetables to add a thickening agent for the broth. If you want a thicker sauce, add a cornstarch (or other starch) slurry, whisking constantly so you don’t get any lumps. The cornstarch slurry needs to come to a full boil to be activated so keep stirring and it will thicken right in front of your eyes – magic for the kids!
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a Paula Deen recipe
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 692Total Fat: 31gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 138mgSodium: 1492mgCarbohydrates: 52gFiber: 3gSugar: 2gProtein: 49g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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