Beef Stroganoff :)

It's been an unusually rainy summertime where I live. One day the sky is a beautiful blue, and the next day, it's grey. One day we are barbequeing, the next day all we want is a warm casserole or soup. We tend to go a little overboard, sometimes, on the amount of meat and vegetables we grill on those few sunny days. Overly enthusiastic, I suppose! So this week I found myself with a large leftover steak in my fridge, and a rainy day on hand.

Leftover steak isn't so tasty just eaten as steak. It works best cooked into some other dish, such as fajitas or stir fry...or beef Stroganoff! Beef Stroganoff is one of my favourite classic comfort foods, and I have sucessfully re-interpreted it as a gluten free meal for my family. Now, you can make it for yours as well.

Recipe:

454g bag gluten free pasta, such as brown rice fusilli

1/4 medium sweet onion, chopped

4 medium cloves garlic, chopped

10 medium button mushrooms (or criminis), sliced

8 oz leftover steak or roast beef

1 baby dill pickle (or 5 minis), minced

1/4 tsp. freshly ground black pepper

1/8 tsp. sea salt

pinch thyme

1/2 c. beef stock (read labels if using commercial!)

1 c. sour cream

1/4 c. whipping cream

1/4 c. pasta water

salt and pepper to taste

method:

Prepare gluten free pasta according to package directions. Set aside.

In a large sautee pan, over medium-high heat, cook the onions and garlic until soft and translucent. Add the cooked beef to the skillet, and sautee until browned. Then add in the mushrooms and cook until soft and slightly browned. Sprinkle in the minced pickle, thyme, salt and pepper and stir to combine. Pour in the beef stock, turn the heat to low, then cover with a lid and allow to simmer 10-15 minutes. After the meat mixture has simmered, add in the sour cream and heavy cream, and allow to simmer for another 10 minutes.
Toss the sauce with the cooked pasta, and if necessary, thin with some of the reserved pasta water.
Sprinkle with chopped chives or fresh thyme to garnish.

This hearty dish is wonderful served with a fresh, green salad tossed in olive oil and red wine vinegar.

serves 4