Friday, June 14, 2013


Wednesday night: Beef Stroganoff. Enough for 2, plus 1 lunch.

This is the first time I've ever cooked with mushrooms.
I used this recipe here, with a few changes:

1/2 pound of ground beef
8-10 mushrooms, washed, dried & sliced
1 t. minced garlic
1 T. butter
1 c. broth
sprinkle of salt
1t. Worcestershire sauce (Lea & Perrins is GF)
2 T. sweet rice flour
1/2 c. greek yogurt

Heat a skillet over medium heat. Add butter, and cook mushrooms & garlic for a few minutes; until the mushrooms are somewhere between completely raw and mushy. Place them in a bowl.

Cook the beef in the skillet until it's browned. Stir in 3/4 c. of the broth, salt, and worchestershire. Heat to boil, then let it simmer for 10 minutes.

Stir the remaining 1/4 c. broth into the flour, and stir into the skillet. Add mushrooms. Bring to a boil, stirring constantly. The sauce will start to thicken. Turn the heat off, and stir in the sour cream.

Serve over your favorite GF noodle.

P.S. I added in chopped spinach, because I have sooo much in the fridge.

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