Gluten-Free, Dairy-Free 30-Minute Beef Stroganoff

Gluten-Free, Dairy-Free 30-Minute Beef Stroganoff

Gluten-Free, Dairy-Free 30-Minute Beef Stroganoff
By meaningfuleats.com

Use olive oil or avocado oil to keep this totally dairy-free. I can eat some butter so I use butter and the lemon cashew cream. You’ll never guess this is dairy-free! If you don’t have a very powerful blender you might want to soak the cashews in hot water before blending them up. Be sure to use gluten-free Worcestershire sauce. Any gluten-free all-purpose flour should work here. I use Bob’s Red Mill.

Prep time: 00:10 minutes
Cook time: 00:15 minutes
Total time: 00:25 minutes

Yield: 4 Servings

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


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.
2. Add the onion, and a little more butter if needed to the now empty pan. Cook on medium heat until softened, about 6-8 minutes. Add the mushrooms and cook until softened, another 6-8 minutes. Add the garlic and cook for 30 seconds until fragrant.
3. Meanwhile, place all the ingredients for the cashew cream in a blender and blend until smooth.
4. etc
5. etc

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