During the chillier months, there’s rarely anything better than a bowl of savory, flavorful beef stroganoff over pasta. It’s simple, packed with protein, and perfectly paired with a glass of red wine.
This recipe came to us decades ago from Kim’s best friend, Cindy Simens. It was her plating this recipe, serving it to a group of us, and tasting those first few tender bites that sold us forever. Truly, it was one of the first recipes we had ever made gluten-free. Which should tell you how good it was that we were willing to attempt to adapt it so early on.
Nowadays, we love making this Beef Stroganoff recipe with homemade gluten-free noodles – simply because it elevates the entire dish. Serve hot out of the oven and in front of a good show. Enjoy!
Beef Stroganoff
Ingredients
- 4 tbsp unsalted butter (add more if the pan gets dry)
- 2 lbs cubed stroganoff meat
- 1 medium onion
- 1 qt mushrooms
- 3 cups beef broth
- 1/3 cup sweet Marsala wine
- 1/2 cup sour cream
- fresh parsley, chopped
- kosher salt
- freshly ground black pepper
- homemade pasta or boxed fettuccini
Instructions
- Preheat the oven to 325º F. Roll meat lightly in flour. Slice onion thinly. Melt butter in Dutch oven. Add onion and cook until softened.
- Add beef, and lightly brown. Remove beef from pot Turn the heat to high and add the wine. Scraping up the brown bits, cook until wine reduces slightly. Add the beef back into the pot.
- Then add beef stock and mushrooms. Season with salt and pepper. Place in the oven for 2-2 ½ hours, stirring once. Add additional broth if needed.
- During the final 30 minutes, bring a salted pot of water to a boil. Cook pasta until al dente. Remove pot from the oven, stir in sour cream, and sprinkle with fresh parsley.
