Tuesday, May 19, 2020

gluten-free ground-beef stroganoff

I gathered a few ideas here and there to use what I had on hand to make ground-beef stroganoff. One of the boys says this is one of his favorite meals now. These are approximate measurements, so use what you have in your kitchen and adjust it to your taste and what ingredients you can procure in your country.

You'll need:
  • mushrooms of your choice (I used Japanese bunashimeji, or white beech mushrooms)
  • 600 g ground beef
  • 2 teaspoon Dijon mustard
  • 2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 4 cloves minced fresh garlic
  • 1 large chopped onion
  • 1 cup water + 1 bouillon cube
  • 1 cup soy milk mixed with 2 tablespoons katakuriko (potato starch), or you could use cornstarch or flour
  • 1 cup soy yogurt
  • 3 tablespoons chopped fresh parsley
  • cooked rice, pasta, or mashed potatoes to serve
  • sliced green onions for garnish
Do this:

Saute your butter with the onions, garlic, and mushrooms till soft and a bit browned, then add the beef, mustard, salt and pepper, and water and bouillon cube. When everything is cooked through and has simmered a little bit, add in the soy milk mixed with katakuriko (potato starch), and then the yogurt and parsley. When it's thickened and has cooked for a bit, serve over rice, pasta, or mashed potatoes and add sliced green onions on top for garnish if desired.

This is a new surprising addition to our menu rotation, which I conjured up at the last minute tonight because I decided I wasn't in the mood for what I had originally planned. It was a hit of Russian, American, and Japanese fusion. And maybe a little French from the Dijon mustard. 

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