As promised, here is the recipe for dairy-free gluten-free beef stroganoff. Of course, you can make this “the regular way” by using flour, sour cream, and regular egg noodles if you wish.
The cola/wine marinade is a quick and easy way to tenderize beef – I use it in other beef recipes as well. I happen to like Coke Life (in the green bottle) because it has no corn syrup and no aspartame, but I’m sure that Hansen’s works just fine. And if you are super anti-soda, then just use red wine with a little honey and a splash of soy sauce.
Speaking of “no corn syrup,” we only use Simply Heinz at our house, because it is one of the only ketchups besides organic brands out there without it. If corn syrup doesn’t bother you, by all means use your normal ketchup! Egg noodles are a must, however – don’t sub regular noodles or pasta; it just isn’t right. I know some folks serve stroganoff over rice, but I don’t like it that way. There is something about sinking your teeth into an al dente noodle that makes this dish feel and taste just right.
This is a great meal to whip up on a cold evening, and can easily be prepared on a weeknight. Pre-slice the onions, and prep the meat in the morning before you go to work and let it marinate all day. You can have this dish on the table in 45 minutes.
Gluten-Free Dairy-Free Beef Stroganoff
1 pound of sirloin, thinly sliced in 2-inch strips against the grain
1 cup cola flavored soda (I use Coke Life or Hansen’s)
1 cup dry red wine
2 teaspoons granulated garlic, divided
Sea salt and freshly cracked black pepper
2 tablespoons olive oil, divided
½ sweet yellow onion, thinly sliced
1 tablespoon Worcestershire sauce
1 8-ounce container sliced baby-bella mushrooms
1 32-ounce container reduced sodium beef broth, with 1 cup reserved
2 tablespoons ketchup (I use Simply Heinz)
3 tablespoons gluten-free flour blend (I use Bob’s Red Mill 1-to-1)
½ cup unsweetened almond milk
1 6-ounce container plain unsweetened dairy-free yogurt alternative (I use So Delicious Coconut Milk Yogurt)
1 package gluten-free egg noodles (I use Jovial Foods)
fresh chopped parsley or chives
Place the beef in a large zip-top bag and add the cola, wine, and 1 teaspoon of the garlic. Allow to marinate in the refrigerator for an hour, then let sit at room temperature for 30 minutes.
Heat 1 tablespoon of olive oil in a large skillet. Remove the beef from the marinade, (discarding the marinade), season with salt and pepper, and sauté over high heat for 2-3 minutes until no longer pink. Remove meat to a plate to rest. Add the remaining tablespoon of olive oil and cook the onions until golden brown. Add the Worcestershire sauce and allow to cook for about 1-2 minutes. Add the mushrooms, remaining garlic, and season with salt and pepper, stir into the onions, then pour in 24 ounces of the broth and whisk in the ketchup. Bring to a simmer, then add the meat (and any juices that have accumulated onto the plate) to the pan, cover and simmer over low/medium-low for 30 minutes. During the last 10 minutes, bring a large pot of salted water to a boil, and cook egg noodles according to package instructions.
Place the flour in a gravy shaker (or a shake mixer bottles work as well), and add the remaining 1 cup of broth. Shake vigorously until well blended. In a separate small bowl, whisk together the milk and yogurt and set aside. Increase the heat to medium, and when the broth is bubbling nicely, slowly whisk in the flour and broth mixture. As you whisk this in, the broth will thicken to the consistency of a gravy. Reduce heat to low, and whisk in the milk and yogurt mixture and allow to heat through. Remove from heat and serve over cooked egg noodles, and sprinkle with fresh parsley or chives. Makes 2-3 servings.
*This version is meant to be dairy-free and gluten free. You can use regular flour, milk, and sour cream and regular egg noodles if these dietary restrictions aren’t an issue for you!