Beef Stroganoff, Gluten Free and for the Slow Cooker

Heather says:

Beef stroganoff is not an attractive comfort food, which is why it has taken me nearly five years to get around to posting this slow cooker recipe. It’s not the beef stroganoff’s fault it’s unattractive and the recipe itself is quite simple; it’s just a homely dish. People on the interwebz can be cruel and I just knew, no matter how hard I tried, this recipe would end up on the culinary equivalent of Awkward Family Photos. Today I swallow my pride and share the recipe, because the world can always use a little more comfort food. If you can have wheat, it’s just a straight substitution of all purpose flour for the rice flour.

I served this recipe over oven roasted potatoes seasoned with thyme.

: Beef Stroganoff, Gluten Free

: This is a gluten free recipe for beef stroganoff, adapted for the slow cooker or Crockpot

  • 2.5 – 3lbs beef round steak or cube steak
  • 3/4 cup rice flour*, divided into 1/2 cup and 1/4 cup
  • 1 tsp salt
  • fresh ground pepper
  • 3/4 tsp dry mustard
  • 1/2 tsp thyme
  • fresh ground pepper (I just use a few turns)
  • 2 onions sliced into rings
  • 2 cloves garlic, minced
  • 1/2 lb sliced mushrooms
  • 1 1/4 cups beef stock / broth / bouillon or 1 can beef broth
  • 1/4 cup wine (I use whatever I have on hand, nothing has been disappointing)
  • 1 1/2 tsp Worcestershire Sauce
  • 1 cup sour cream

 Instructions

  • Trim off any excess fat from the round steak. If you’re using cube steak, this should not be an issue. Cut the beef into strips, 1/2 inch wide and no more than 2 – 3 inches long, set aside.
  • In a bowl mix together: 1/2 cup of rice flour, salt, dry mustard, and fresh ground pepper.
  • Toss the beef strips with the flour mixture until thoroughly coated and place in the slow cooker.
  • Add the remaining ingredients except the sour cream and reserved 1/4 cup of rice flour. Stir.
  • Cook on low 6 – 8 hours or high for 4.
  • Turn off the slow cooker and mix together the sour cream and rice flour. Stir into the beef stroganoff and give it a few minutes to thicken.
  • Serve over potatoes or rice for gluten free folks and hot or hot buttered noodles for the wheat tolerant.

Rice flour is very inexpensive and can be found in many stores in the Asian / Ethnic food section or in any Asian grocery store, it can also be found in many health food stores.

*If you can have wheat, just use all-purpose flour in place of the rice flour.

Diet tags: Gluten free

Culinary tradition: USA (Traditional)

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Comments

  1. I feel your photographic pain, but you did good. The sliced green onions is a nice touch, and I can be distracted from just about anything with a plop of sour cream.

    You know, you could always add a bit of browning sauce (Kitchen Bouquet, Gravy Master) but then, you’re adding stuff like sodium benzoate, sulfites, hydrolized vegetable protein. YUM.

    I’d rather eat with a blindfold, thanks.

    • HeatherSolos says:

      @Bobbie Laughman lol thanks! I think I just wanted to warn everyone because (and I said this on Facebook) if I were a n00b cook and saw that result in my crockpot, I’d be appalled and probably cry thinking I had done something horribly wrong.

  2. Love anything this easy for the crock pot. Yum!

  3. I love a stroganoff and it doesn’t sit on my plate too long for me to worry how it might look. If it smells good, that’s all I need. Coming home to this simmering in the crock pot sounds terrific. I’ve never served it over roasted potatoes, that sounds wonderful. Thanks.

  4. @HeatherSolos you is smart.

  5. HeatherSolos says:

    @seekingthomas thanks!

  6. aubernette says:

    If you brown first in a pan and then transfer the meat in the crockpot you will have color and richer flavor and you won’t dislike the way it ‘looks’.

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