Beef Stroganoff is often off limits to those on a wheat-free diet. Thanks to a few key ingredient changes, you can enjoy this delicious version.
Ingredients
3 tbsp grapeseed oil
1 lb beef tenderloin tips
1/2 of a medium red onion, diced
8 oz sliced cremini mushrooms
1 1/2 c. beef broth
1 tbsp cornstarch
1 tsp salt
3 tbsp rice milk
1 tsp Dijon mustard
Directions
In large skillet with heat set on medium high, heat grapeseed oil. Sauté beef tips and diced red onion until the meat is browned, about 4 minutes. The meat should be pink in the center.
Add mushrooms to the skillet. Cook for 2 minutes.
Set heat to low. Stir together the beef broth, cornstarch and salt. Add the broth mixture to the beef mixture. Simmer in the skillet until the sauce thickens.
Stir in the rice milk and mustard. Mix together, turn off heat. Serve over quinoa noodles or rice.
Serves 4.
