Breastfeeding Friendly Mushroom Beef Stroganoff
Total time50 min
Prep time20 min
Cook time30 min
4.9(16)
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Learn more āIngredients
4 servings
For the noodles
- 12 oz gluten free egg noodles or gluten free wide pasta
For the stroganoff
- 1 Ā½ lb beef sirloin or top round, trimmed
- Ā½ tsp fine salt
- Ā¼ tsp black pepper
- 2 tbsp garlic-infused olive oil, divided
- 8 oz oyster mushrooms, torn into bite-sized pieces
- 4 scallions, green tops only, thinly sliced
- 1 tbsp gluten free flour blend
- Ā½ cup dry white wine
- 1 Ā½ cups beef broth
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- Ā¾ cup sour cream
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the gluten free noodles according to package directions until tender with a slight resistance at the center, then drain and set aside.
- 2
While the water heats, slice the beef against the grain into strips about 1/4 inch thick and 2 inches long. Pat the strips very dry with paper towels, then season all over with the salt and pepper.
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