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. 

Italian Baked Chicken and Pastina

Giada De Laurentiis is my favorite chef to watch on the Food Network. I have gotten so many fabulous recipes from her. This is just a great dish. Enjoy.

Italian Baked Chicken and Pastina

1 cup pastina pasta (any small pasta)
2 Tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 small onion)
1 clove garlic, minced
1 (14.5 oz.) can diced tomoatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Preheat oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheeese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Serves 4-6