I really like beef stroganoff, but have yet to find any gluten-free egg noodles so I use gluten-free penne pasta for this dish. This recipe has a little different sauce than what I’ve made in the past with the addition of tarragon and a little nutmeg. I really liked the flavor and it’s one of those recipes that doesn’t take too long to throw everything together. It helps to cut the thin strips of beef by freezing the meat for 20 minutes first.
- 6 Tbsp butter
- 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
- 1/3 cup chopped shallots (can substitute onions)
- 1/2 pound cremini mushrooms, sliced (baby bellas)
- Salt to taste
- Pepper to taste
- 1/8 teaspoon nutmeg
- 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
- 1 cup of sour cream at room temperature
Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
Reduce the heat to low and add sour cream to the mushrooms. You may want to add a tablespoon or two of beef broth or water to thin out your sauce slightly. Mix the sour cream in thoroughly, but do not let it come to a simmer or a boil. Stir in the beef and shallots. Adjust salt and pepper to your taste and serve over pasta, potatoes or rice.
Georgia is known for their peaches and I love using them in desserts. When you can’t get them fresh you can always find sliced peaches in the frozen food section at your local grocery store. This gluten-free dessert was super easy and tasted really yummy. I also love any excuse I can get to use one of my favorite spices…..cardamom.
4 c sliced peaches (fresh or frozen) – if using frozen thaw them before using
1/2 c granulated sugar
2 T gluten-free all purpose flour
1 tsp ground cardamom
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 c gluten-free all purpose flour or gluten-free baking mix
1 c gluten-free quick cook oats
1/2 c brown sugar
pinch of salt
12 T chilled unsalted butter, diced
Preheat your oven to 350F. In a large bowl toss together the peach filling ingredients and mix well. Pour the peaches in a 9X13 baking dish coated with non-stick cooking spray. Using the paddle attachment on your mixer, mix the 1 c flour, oats, brown sugar and salt on low. Add the cold butter and continue mixing until it begins to look like small pieces of dough. Don’t overmix or you’ll be left with one big piece of dough. Top the peaches with the dough mixture and bake for 40 minutes until golden brown and bubbly. Let dessert cool slightly and then serve with cinnamon whipped cream or cinnamon ice cream.
Occasionally I will try to make a meatless dinner for my family. Sometimes this doesn’t go over well because my nine year old son dislikes most veggies and my husband and daughter are both cut from the same carnivore cloth, but I still give it the old college try. Last week I made a dish that all of them seemed to enjoy….eggplant rollatini. I’ll give you a word of warning, I started this dish about two hours before I wanted it to be ready because there are several steps to it, but the final dish was super yummy!
3 medium eggplants, sliced lenghtwise 1/3 inch thick
2 T plus 2 tsp sea salt
28 oz can peeled plum tomatoes
2 red bell peppers, roasted
2 large basil sprigs
4 garlic cloves, minced
2 tsp dried oregano
1/4 extra virgin olive oil
15 oz container of ricotta cheese
1/2 c mascarpone cheese
1/4 tsp nutmeg, freshly grated
1/2 c parmesan grated
Place eggplant slices on paper towels and sprinkle both sides with 2T of salt. Allow slices to release bitterness (let set for 20-30 minutes). Begin making your sauce by cutting tomatoes in large chunks, combine with peppers in a food processor and puree. Heat a large pot over medium-high heat and add tomato puree. Add basil, garlic, oregano and 1 tsp salt. Bring to a boil and then reduce heat and then simmer 15-20 minutes. Preheat oven to 350F. Cover two large cookie sheets with aluminum foil and brush with olive oil. Wipe excess salt off eggplant and gently squeeze out any moisture using paper towels. Transfer eggplant to cookie sheets and bake about 15 minutes. Allow eggplant to cool. In a large bowl combine ricotta, mascarpone, nutmeg and remaining salt. Transfer half of tomato sauce to 9X13 baking dish. place 2-3 T of cheese mixute onto each eggplant slice and roll up. Lay eggplant seam side down in baking dish. Spoon remaining sauce over eggplant and sprinkle with parmesan cheese. Bake for 20 minutes in oven and then let rest for 5 minutes before serving.