Beef Stroganoff (dairy, egg, gluten free)

• 2 cups noodles of choice (shape is irrelevant), cooked to package directions.

• 1 lb lean ground beef (or cooked lentils, for a vegan version)

• 1 lb mushrooms, cleaned and sliced

• 1 large onion, diced

• 3 teaspoons oil or fat

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon garlic powder

  
  

For the cream sauce:

• 1 1/2 cups oat milk

• 1/2 cup dairy free heavy whipping cream (can substitute oat milk)

• 3 tablespoons oil or fat

• 1 1/2 tablespoon flour (wheat or gluten free mix)

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1/4 teaspoon mustard

• Salt to taste

In a large pan, heat your oil or fat and sauté your onions and mushrooms until the onions are translucent and the mushrooms are cooked down. Add your ground beef to the pan and season with salt, pepper, and garlic powder. Brown the ground beef.

In a medium saucepan, start the cream sauce by heating your oil or fat on medium heat and whisking in the flour to create a roux. Whisk the roux continuously around the pan until the flour is cooked through and the roux begins to brown, whisk in the onion powder, garlic powder, and mustard, and let the seasonings infuse into the roux before adding the oat milk a little at a time, whisking constantly to thoroughly combine the roux and the oat milk. When all of the oat milk is whisked into the sauce, whisk in the non-dairy heavy whipping cream, and Worcestershire sauce, and salt if needed.

Combine your cooked noodles, beef and mushroom mixture, and cream sauce in a large pot or crock pot. Allow to sit for 5-10 minutes so the noodles absorb the sauce. Serve hot.

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