Gluten Free Beef Stroganoff

Gluten Free Beef Stroganoff

Your whole family will love this savory Gluten Free Beef Stroganoff.  Made with our Chia Seeds to bind the meatballs and our Avocado Oil Mayo for creaminess, it’s both gluten and dairy free. 

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Gluten Free Beef Stroganoff

Made with our Chia Seeds to bind the meatballs and our Avocado Oil Mayo for creaminess, it’s both gluten and dairy free. The rich and flavorful sauce is delicious drizzled over any spiralized veggie or your favorite noodles.
Author Chosen Foods

Ingredients

  • 1 lb ground beef
  • 2 tbsp Chosen Foods Chia Seeds
  • 1 tsp dried Italian herbs
  • 1 tsp onion powder
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 lb baby bella mushrooms sliced
  • 1 large onion chopped
  • 2 cloves of garlic minced
  • 1 tsp fresh thyme leaves
  • ½ tsp chopped fresh rosemary
  • 2 cup beef broth divided
  • 2 tbsp tapioca flour arrowroot starch, or organic corn starch
  • ¼ cup Chosen Foods Avocado Oil Mayonnaise
  • Sea salt & black pepper to taste
  • Chosen Foods 100% Pure Avocado Oil for sauteeing
  • Spiralized veggies or your favorite noodle for serving

Instructions

  1. In a large bowl, gently mix the ground beef, chia seeds, dried herbs, onion powder, sea salt, and black pepper. Set it aside for 3-5 minutes to let the chia seeds absorb moisture and bind the meat together better. Roll out 16-20 tightly-packed meatballs and have them ready to cook.
  2. Heat a wide skillet over medium-high heat and grease the pan with avocado oil. Roll the meatballs into the pan one at a time, continuing to shake the pan gently every minute or so to aid in browning the meatballs on all sides. Once browned, remove them to a bowl for later.
  3. Keep the pan on medium-high heat and add the mushrooms. Saute until they begin to brown, about 5 minutes. Add the chopped onion and continue to saute until they have softened, about another 3 minutes. Add the garlic and chopped fresh herbs. Saute until fragrant, about a minute.
  4. Stir the tapioca flour into 1 ½ cups of the broth until dissolved. Stir the remaining ½ cup of broth into the mayonnaise until smooth. Add the tapioca/broth mixture to the hot pan along with the reserved meatballs. Whisk until the sauce begins to thicken, about 5-10 minutes. Once thickened, add the mayo/broth mixture and whisk until the sauce is smooth and creamy.
  5. Remove the pan from the heat and season with sea salt and black pepper, as desired. Serve over your favorite noodles.

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