Hey you guys! So a couple weeks ago we had predictions for 15+" in central Virginia, so I knew I had to cook something that would reheat on a camp stove or in a fondue pot AOK. When I was diagnosed with Celiac, I gradually learned that even my favorite stock-up pantry soups had gluten in them, often some sort of flour as a coagulant. Everyone loves when I prepare beef stroganoff for them - I use the Gourmet cookbook version, but this time I wanted to try to create a crockpot version. So here the below is my gluten-free slow-cooker beef stroganoff recipe!
The finished product
- As much Dill as suits your personal tastes. Fresh dill is best, and I just tear it in my hands. I'd say about 3 Tablespoons.
- Thyme is a great savory element. I added 1 chopped teaspoon
- Like the dill, Mushrooms - cremini are a key element to this recipe and should be added to taste. I did two dry pints.
- 2 pounds of beef (tenderloin is perfect for the traditional version, but a tougher meat like chuck works fine in the crockpot), chopped into bite-size chunks
- Beef stock (I enjoy using Pacific's as it is low sodium and organic - I would add a cup and assess throughout the cooking period)
- Dijon mustard is like the dill and mushrooms in terms of taste. I put 2 Tablespoons of Grey Poupon into the crockpot.
- 1 Onion, diced
- 2 Shallots, diced
- 2 Cream of mushroom soup gluten free (I really like the Pacific brand as it is BPA, gluten, and soy free as well as USDA certified organic)
- Sour cream
- Gluten free pasta
About 15 minutes in:
I put 1 container of the cream of mushroom soup in, added half of the Dijon, then the onion and shallots. Next, I added half of the dill and half of the thyme. I then added the mushrooms and the beef went on top. The remaining container of cream of mushroom and Dijon went over everything, and the dill and thyme. Some freshly-ground sea salt and pepper (very little of both) were the last two elements added in. I put it on Low and let it go for 8 hours.
When it was time to eat (and actually had not lost power!) I had about a foot of snow and a delicious dinner. I cooked the gluten free pasta (out of rotini, so I went with penne) which I then buttered. I rinsed and chopped about 2 Tablespoons of flat-leaf parsley. I took a wide soup bowl, gave myself a 1/2 cup or so of penne, and then added a couple ladles of the stroganoff. I then stirred in the sour cream (no curdling this way!) and topped it with the parsley.
Having the meat on top meant that it absorbed a lot of the moisture, tenderizing it and giving the meat a Sunday roast kind of texture. Which is perfect to complement the cream-based sauce. While I typically place the meat fully under the liquid, it really worked well this way. Of course, any stroganoff is better the second or third day as leftovers. Next time I might try browning the beef first, as that is traditional to the stroganoff recipe. However, it is hard to lose that flavor if you are then moving the meat to a slow-cooker and not returning ingredients to the pan to finish the recipe off as is typical.
Let me know if you had questions or if you think I may have forgotten something!