How to Make Easy Beef Stroganoff

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and higher in protein.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in calories; pork is often less expensive.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: regular pasta

Whole wheat pasta offers more fiber.

Preheat oven to 350°F.

In a bowl, combine 2 lbs of ground beef, 1 egg, 1/4 cup chopped onions, 1 1/2 cups gluten-free breadcrumbs, salt, pepper, and 1/4 cup milk.

Mix all ingredients together to form meatballs, rolling them into bite-sized pieces.

Place meatballs on a baking sheet and cook in the oven for about 40 minutes, keeping an eye on them to prevent burning.

In a separate pan, melt 1/4 cup of butter over medium heat.

Add 1 cup of chopped onions and sweat them down until translucent and fragrant.

Add 1 cup of sliced fresh mushrooms and cook until all moisture is released.

To make the roux, add 1/4 cup of gluten-free flour blend to the pan and cook for about 1-1.5 minutes.

Stir in 1/4 cup of ketchup and 2 cans of gluten-free beef consommé, ensuring the consommé is gluten-free.

Let the sauce cook for about 5 minutes until it thickens.

Season the sauce with 1/4 teaspoon of gluten-free Worcestershire sauce and let it cool slightly.

Once cooled, stir in 2 cups of sour cream until well combined, noting that if it curdles, it may be due to high heat.

Remove the meatballs from the oven and drop them one by one into the stroganoff sauce.

Check for seasoning and add more salt and pepper if needed.

Prepare gluten-free pasta, mashed potatoes, or rice to serve with the stroganoff.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens