Beef Stroganoff

Gluten free pastas have improved so much, even in the last 3 years since I have started this diet.  There are lots of good options out there.  Also, this ingredient list is fairly intense as far as gfcf products you might not have sitting around the house.  If you have any questions, make sure to leave a comment and I will try to help.  Enjoy.

Beef Stroganoff

11/2 lbs. petite sirloin steak

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 Tablespoons olive oil

1 cup sliced mushrooms (optional)

1 small onion, diced

1/2 teaspoon garlic powder

1/2 cup cooking sherry

1 Tablespoon Dijon mustard

10-16 oz. Gluten Free Beef Broth (I used Pacific natural foods)

2 Tablespoons sweet rice flour

1/4 cup sour cream substitute ( I used Toffuti sour supreme)

1 lb. gluten free noodles ( I used rotelle pasta)

Cut the steak into small cubes, and season with salt and pepper.  Heat the oil in the a large, heavy skillet over medium-high heat and cook the beef until golden brown on all sides.  Add the mushrooms, onions, garlic, sherry, and mustard.  Cook about 5 minutes over medium heat, stirring constantly.  Remove the mixture to a bowl.

Add all but 1/4 cup of the beef broth to the skillet over medium heat, scraping up all drippings from the bottom of the pan.  Cook, uncovered, 10 minutes.

Stir the sweet rice flour into the remaining 1/4 cup of beef broth until smooth.  Add to the skillet and stir over medium heat until the mixture thickens.  At this point you might want to add more beef broth depending on how thick or thin you want your sauce. 

Return the meat mixture to the skillet.  Reduce the heat to low and stir in the sour cream substitute.  Heat to serving temperature, do not boil.  Serve over the noodles. 

Beef and Orange Stir-Fry

I made this last night, and it was pretty good. I really liked the actual orange chunks in there instead of just the hint of orange flavor. It tasted kind of fresh and summery even though it was a beef dish. Enjoy.

Beef and Orange Stir-Fry

3 oranges
2 garlic cloves, minced
1 1/2 lbs. trimmed boneless sirloin or rib-eye steak, cut into 1/2- inch thick strips
1 Tablespoon cornstarch
1 to 2 Tablespoons canola oil
6 scallions, green parts only, cut into 1-inch lengths
White Rice for serving

1. Into a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add the garlic and soy sauce.

2. With a sharp paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick, then halve the slices; push out and discard any seeds. (I didn't understand any of this, so I just tried to cut nice chunks like in the picture.)

3. In a medium bowl, toss the meat with the cornstarch until coated. Heat 1 Tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown the beef on all sides, 3 to 5 minutes; transfer to a plate.

4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through Serve hot, with shite rice.

Tip: When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender.

Serves 4

Meat the Loaf

I know, meat loaf? Well, I feel the same way. This winter I experimented with some recipes thanks to my friend Sara Toro who showed me that meatloaf can be gourmet and delicious. I found this fun recipe and have used it a couple of times. These little meat loafs are sweet, cute and delicious. Enjoy!

Meat Loaf Miniatures

1 cup ketchup
3 to 4 Tablespoons packed brown sugar
1 teaspoon ground mustard
2 eggs, beaten
4 teaspoons Worcestershire Sauce
3 cups corn chex cereal, crushed
3 teaspoons onion powder
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 lbs. lean ground beef

1. In large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside. Add eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.

2. Press meat mixture into 18 muffin cups (about 1/3 cup each). Back at 375 for 18-20 minutes. Drizzle with reserved ketchup mixture; back 10minutes longer or until meat is no longer pink and meat thermometer reads 160.

3. Transfer extra in freezer bags.