It has been years since I made beef stroganoff, so today was a real treat. If you are like me, the hotter it gets outside, the less I want to eat, so this was a happy medium. I used a nice cut of sirloin steak that I thinly sliced, and to make it gluten free, I used brown rice flour to coat the steak before searing. Another trade off was using Schar gluten free tagliatelle pasta for my substitute for egg noodles. It was fantastic! I mixed with a little ghee to have that buttered noodle effect. The whole dish was finished off in less than 30 minutes, so dinner was on the table in no time.
I’ll share the deets in the recipe in the future. For now, know that gluten free beef stroganoff is a back on the menu!