Beef and mushroom stroganoff gluten recipe
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Not too high on the carbs, it’s easy to whip together quickly and it looks and tastes fantastic.
Quick run down
Preparation time: 20min Cook: 25min 
Serves: 4
Cost: per serve: $5.15
Gluten Free
Ingredients
- cooking oil spray
- 400g rump steak, trimmed, thinly sliced
- 1 large brown onion, sliced
- 2 cloves garlic, finely chopped
- 200g button mushrooms, sliced
- 2 teaspoons mild paprika
- ¾ cup gluten-free salt-reduced chicken stock
- 2 tablespoons no-added-salt tomato paste
- 3 teaspoons Dijon mustard
- 2 tablespoons low-fat sour cream
- 500g gluten-free fettuccine
Putting it together
Step 1. Spray a frying pan with oil and cook beef over high heat for 3–4 minutes, to your liking. Transfer to a plate to keep warm.
Step 2 Reduce heat to medium. Add onion, garlic and mushroom. Cook, stirring, for 5 minutes, until soft. Add paprika. Cook, stirring, for 1 minute. Stir in stock, tomato paste and mustard. Return beef
to pan. Stir to combine. Bring
to the boil, then simmer for
5 minutes, until sauce is thick
and beef is cooked through.
Step 3 Stir in sour cream1.
Serving
Serve beef over pasta and sprinkle with chopped parsley, if desired. Serve with green salad.
Nutritional Info (approximate per serve)
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