I’ve been craving comfort foods – it’s cold, it’s cloudy, and I have a baby so I spend most of my days in the house. I found some noodles at the store that look like egg noodles and I decided that it was time to try and make some gluten free, soy free, dairy free beef stroganoff. I’ve had a container of Pacific Creamy Portabella Mushroom soup in the pantry for months to try and create this recipe.
Growing up my mom always made her beef stroganoff with Cream of Mushroom soup – she also didn’t add sour cream. This recipe is my adaptation of that version – I love it and so does my husband which is always a plus! Let me know what you think!
Gluten Free, Soy Free, Dairy Free Beef Stroganoff Recipe
1 1/2 lbs grass fed beef stew meat (cubed)
1 carton Imagine Creamy Portabella Mushroom Soup
2 Tbsp Worcestershire sauce
2 8oz packages of sliced mushrooms
3 medium onions, chopped
3 cloves garlic, minced
1/2 cup beef broth
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp black pepper
1 tsp salt
Add two tbsp of high heat cooking oil to fry pan and brown meat on all sides. Add two 8-ounce packages of sliced mushrooms to your crock pot, and top with browned meat.
In the same fry pan add onions, garlic, paprika, cayenne pepper, pepper and salt. Saute for 3 minutes until lightly cooked. Deglaze the pan with 1/2 cup of beef broth (add the broth to the pan and cook, scraping up brown bits). Add onion mixture to your Crock Pot.
Finally add 2 tablespoons Worcestershire sauce and the container of Pacific Creamy Portabella Mushroom soup. Cook on low for 7 hours, then turn to high. Wait for the Crock Pot to heat up for about 45 minutes. Mix 1/4 cup cornstarch with 1/4 cup water and stir into the Crock Pot. Let cook for 15 minutes longer. Serve with noodles or rice!