Gluten-Free Beef Stroganoff With White Rice

Beef Stroganoff is a Russian dish that became popular in Russia in the mid 19th century. Then it became popular around the world with some variations. The traditional side dish to Beef Stroganoff in Russia is crisp potato straws. In Europe, it is served with white rice, and the Americans prefer it with egg noodle pasta.

Usually the beef slices are dredged with flour and sautéed with mushrooms and onions. My gluten-free version is flour-free. The only thickening agent I use is cornstarch. It could also be made dairy-free by replacing the sour cream with soya cream. I used Heinz Worcestershire Sauce, which is also gluten-free. Some brands of Worcestershire sauce in the market are gluten-free like Heinz, Lea and Perrins, French's, Kroger, and others. 

Ingredients

- 500 grams sliced beef (long strips of tender meat like sirloin)

- 1 big onion diced

- 250 grams fresh mushrooms sliced

- 4 tbsp. vegetable oil (I use canola oil)

- 1 cup red wine or 1/2 cup red grape vinegar

- 1 tsp mustard

- 2 tbsp Worcestershire sauce

- 1/2 tsp paprika

- 1 tsp salt

- Freshly ground black pepper

- 1/2 cup water or beef stock

- 2 tbsp corn flour or cornstarch dissolved in 1/4 cup water

- 250 ml cream or soya cream (If avoiding dairy) 

Method

1. Put 2 tbsp of the oil in a pot on medium heat and add the onions.
2. Sauté the onions until translucent and soft.
3. Add the mushrooms and sauté with the onions, until the mushrooms are done.
4. Transfer the onion/mushroom mixture into a bowl.
5. Put the remaining oil in the same pot, and add the sliced beef. Sauté on high heat until it is seared from all sides. Add salt and pepper to the beef and then add the onion/mushroom mixture.
6. Add the wine or vinegar and stir well until the beef is well coated.
7. Add the mustard, Worcestershire sauce, and paprika and mix well.
8. Add the water or the stock (make sure your stock is gluten-free) and let it simmer for 6-7 minutes. 
9. Stir the corn flour in the water and drizzle it over the meat. Let it simmer until the sauce is thickened.
10. Add the cream just before serving and let it boil for 1 minute only.
11. Serve the Beef Stroganoff with white rice or gluten-free pasta.

Yields: four portions