Thanks to Ancient Harvest Quinoa rotelle for another perfect pasta for my recipe. Beef Stroganoff is one of Shawn's favorite dishes so I thought I'd give it a try. The result? Absolutely delicious. Perhaps too delicious, as we both devoured the entire meal (second helpings).
It's been awhile since I have blogged one of my recipes. Sorry for that. I have been meeting with grocery stores getting ready to start my cooking demonstration and lecture series. I also have been developing a new product line, and have begun selling it at farmers markets. You can read more about these events on our Facebook, or Twitter.
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Anyhow, here is the Gluten Free Beef Stroganoff Recipe.
1 pound of Stir-Fry Beef
1 tablespoon extra virgin olive oil
1 teaspoon garlic salt
1 stick of unsalted sweet cream butter
1/2 cup whole milk
1 teaspoon apple cider vinegar
10 ounces fresh sliced mushrooms
1/2 teaspoon ground black pepper
1 teaspoon prepared mustard
1 tablespoon sweet rice flour
1 package of Ancient Harvest Quinoa Rotelle pasta
Begin by adding the olive oil and the beef to a large, deep frying pan. Add the garlic salt and the pepper. Add the butter. When the butter is melted add the mushrooms.
Sauté until the meat is entirely browned and the mushrooms have begun to reduce. While waiting put water on to boil and once boiled prepare rotelle according to package directions except allow for double the boiling time.
While the noodles are boiling, and the mushrooms are reducing, put the milk and the vinegar in a cup and stir together. Allow the milk to curdle up, then stir into the milk mixture 1 teaspoon of prepared mustard.
When the mushrooms are reduced, add the milk mixture and stir it in. Add the sweet rice flour and stir it in thoroughly.
Drain the noodles, pour the stroganoff over the top, and enjoy! This was truly delicious!