Gluten-Free Beef Stroganoff with Creamy Paprika Sauce
Tender strips of beef sirloin smothered in a luxuriously creamy paprika-spiked sauce, served over fluffy rice for the ultimate comfort meal. This gluten-free version delivers all the classic stroganoff flavours without compromising on taste or texture.
Ingredients
- 600g beef sirloin, sliced into thin strips
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 250g cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 240ml beef stock (gluten-free certified)
- 200ml sour cream
- 2 tablespoons tomato paste
- 1 tablespoon cornflour
- 2 tablespoons fresh parsley, chopped
- 300g white rice, for serving
- Salt and black pepper, to taste
Instructions
Season the beef strips generously with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the beef strips in batches for 2-3 minutes until browned, ensuring internal temperature reaches 63°C for medium. Transfer to a plate and set aside.
Reduce heat to medium and add the remaining olive oil. Sauté the onion for 4-5 minutes until softened and lightly golden.
Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and turn golden brown.
Stir in the garlic, sweet paprika, and smoked paprika. Cook for 1 minute until fragrant.
Add the tomato paste and stir to coat the vegetables. Pour in the beef stock and bring to a gentle simmer.
In a small bowl, whisk the cornflour with 2 tablespoons of water until smooth. Stir into the sauce and simmer for 3-4 minutes until slightly thickened.
Remove the skillet from heat and stir in the sour cream until fully combined and smooth.
Return the seared beef and any accumulated juices to the skillet. Gently stir to coat and warm through for 2 minutes.
Meanwhile, cook the rice according to package instructions.
Serve the beef stroganoff over fluffy rice, garnished with fresh chopped parsley.
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