Ok, I have to make one thing very clear right up front on this one. This Beef Stroganoff is not a low-cal dish. This is not a low-fat dish. It is, however, a self-indulgent, warm, rich, filling main course for a cold, fall night. And, it is gluten free, so it must be good for you, right? It isn’t something you should probably indulge in weekly or anything but every once in while…. man, it hits the spot.
There are two ways to make beef stroganoff. The first is the, I have money and I don’t have time, way and the second is the, I don’t have money and I do have time, way. Sorry, I don’t have a, I don’t have money or time, way. Basically, the difference between those two ways is how you get the meat tender. The first way involves you buying beef tenderloin and being able to put this meal on the table in about 30 minutes and the second involves using a cheaper cut of beef and braising it for a couple of hours until it is tender.
It is pretty simple meal that tastes like you are a gourmet chef!
I was short on time when I made this so I splurged on the beef tenderloin. I plan for about 6 ounces a person.
First, I cube the beef tenderloin into bite sized pieces and dry it with paper towel. Remember that dry meat sears nicely and is less likely to stick to your pan. Next, I chop up some mushrooms, onions and, here is the weird thing, dill pickles. I know, I know, it sounds bizarre but trust me on this, it is not the same without the dill pickle!
Right before I am ready to cook, I season the beef generously with salt and pepper so that you get a good sear. I like to use Hy’s Seasoning Salt for this dish. It is important to season right before you cook because the salt is going to begin to draw out moisture from the meat and then all of the drying you did to the meat is all for naught resulting in boiled meat instead of seared meat. See how one definitely sounds better than the other?
I heat up a cast iron frying pan and toss in some oil. Once the oil is hot and shimmery, I put the beef in the pan and sear it. You will want to cook off any liquid out of the pan. Add the veggies and cook them until soft. It is really important to have all the ingredients in the pan hot and have no excess liquid left in the pan.
The final step is to add whipping cream…… I know, up until now, it was just lean beef and veggies. Pretty healthy so far…. The whipping cream takes this next level. Add it to your hot mixture and cook until the cream thickens and turns a rich warm light brown colour. Creamy deliciousness.
It is most often served over egg noodles but you can serve it over another kind of pasta if desired. If you have to, or prefer to, avoid gluten, gluten-free pasta, rice or non-gluten noodles all work well as a base for the stroganoff.
A creamy, indulgent, rich and filling dinner that is surprisingly easy and fast.
- 12 ounces beef tenderloin
- 2 tbsp oil
- 2 cloves of garlic minced
- 1 onion small
- 4 button mushrooms large
- 2 dill pickles
- 1 c whipping cream
- 1 tsp salt to taste
- pepper to taste
Cube the beef into bite sized pieces. Carefully dry the pieces of meat and set aside.
Mince garlic and set aside.
Chop the onion and set aside.
Chop the mushrooms and set aside.
Dice the dill pickles and set aside.
Generously season the beef with salt and pepper. Place a heavy bottomed saute pan over medium high heat on your stove top. Turn down the heat to medium, add the oil and let it get hot. Add the beef and cook until browned.
Add the onion, mushroom and pickle to the pan and cook until vegetables are soft and any liquid has cooked off.
Add the whipping cream and cook until the cream thickens to a nice consistency. It will still be saucy but will stick to the meat and vegetables and will turn a deeper colour when it is done.
Serve over egg noodles, rice or gluten-free noodles.