Gluten Free Beef Stroganoff (GF Cream of Mushroom Soup & GF Gravy)

This is one of our go to meals, it's budget friendly using ground beef instead of pricey cuts of steak. My family loves this and really loved it last night, they ate it all! This recipe may seem familiar because I have blogged it back in the day but today I am sharing it with you again, gluten free style and with homemade ingredients. Don't be scared, it's really easy to make, and the soup and gravy are done in no time at all, they could also be made ahead of time and chilled. Make up a batch of that gluten free flour blend to keep on hand, you'll need a little for this recipe. Feel free to serve over gluten free pasta if you wish. 

Gluten Free Beef Stroganoff
adapted from Mommy's Kitchen, serves about 8

1 lb. ground beef
1 small onion, diced
Salt & pepper (to taste)
1 TBL crushed garlic
1 tsp onion powder
Cream of mushroom soup (gluten free recipe below)
Beef gravy (gluten free recipe below)
1 cup sliced fresh portabella mushrooms
1/4 cup sour cream
3 TBL parsley
Cooked rice (I would cook up 2 cups of rice for 8 ppl)

Brown & cook ground beef with chopped onion, salt, pepper, garlic and onion powder in a skillet.  Drain of excess grease, return meat to pan. Add the cream of mushroom soup, gravy and mushrooms, mix together and simmer over low heat about 10 minutes. Add the sour cream and parsley, mix until thoroughly blended. Serve over cooked hot rice.


Gluten Free Cream of Mushroom Soup 
from my blog

3 TBL butter
1/2 cup fresh mushrooms, diced
3 TBL gluten free all purpose flour blend
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1-1/2 cup milk, warmed

Melt butter in large skillet add in mushrooms and cook for a couple of minutes. Stir in flour and seasonings. Cook over medium heat for just a minute. Add milk slowly, stirring with wire whisk. Cook until just about thick. Makes 1 1/2 cups or 1 can of condensed soup. Use all this in this stroganoff recipe.


Gluten Free Beef Gravy

1 cup water
1 tsp Better Than Bouillon beef base
2 TBL gluten free all purpose flour blend
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1 TBL parsley
1/2 TBL butter

In a large skillet, heat the water and beef base. Whisk in flour and seasonings and heat until it thickens up. Add in butter and let it melt. Use all this in this stroganoff recipe.

made in no time at all!

add in the gravy, soup and mushrooms, simmer away

I steamed my rice with some chopped garlic

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Gluten Free Creamy Meatballs and Potatoes

Here is a recipe that can be made regular or gluten free, and homemade. Meat and potatoes in a gravy sauce kind of like a Salisbury/Stroganoff/Swedish meatballs gravy.  I made this homemade and gluten free, but you can visit the Betty Crocker link for a quick regular version if you like. My Nephews and family loved it, Mr. even commented how good it was. That means it gets blogged. :)



Creamy Meatballs and Potatoes (gluten free)
adapted from Betty Crocker

2 cups cooked, potato wedges (about 1 lb), I used boiled potatoes
1 (10 3/4-oz.) can condensed cream of onion soup, see mine below
1/2 cup water
2 cups steamed fresh broccoli florets, set aside
24 cooked meatballs, see mine below
1/4 cup light sour cream
In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Stir in broccoli and meatballs; heat through.
Stir in sour cream; cook just until thoroughly heated, stirring occasionally, Serve.


Gluten Free Meatballs
adapted from here

1 small onion, grated
2 Tbl dried parsley
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan
1/4 cup potato flakes
9 ounces ground beef
9 ounces ground pork

Whisk the first 9 ingredients in a large bowl to blend. Stir in the cheese and potato flakes. Mix in the beef and pork. Gently combine all. Using about 2 tablespoons of meat for each, shape the meat mixture into meatballs. Place on a baking sheet and bake 350' for 20 minutes. Set aside.

Gluten Free Cream of  Whatever Soup
from here

3 Tablespoons butter
3 Tablespoons gluten free all purpose flour blend
1/4 teaspoon salt
dash of pepper
1-1/2 cup fat free milk

Choose your flavoring below. Melt butter or oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire whisk to prevent lumps. Cook until thick. Makes 11/2 cups or 1 can of condensed soup.

-Mushroom/celery/chive soup: Saute 1/4 C chopped mushrooms, celery or chives and 1 T minced onion in butter before adding flour. (I made mine mushroom & onion flavor for these meatballs)

-Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.

-Chicken Soup: Use chicken broth for half the liquid. Add 1/4 t. poultry seasoning or sage. Could also add 1/4 C. cooked diced chicken.


Allergy Suggestion: If you use a gluten-free flour (rice, tapioca, etc.) or cornstarch, you can make the soup gluten-free. And if you use a stock rather than milk, you can make it milk-free, too.

 

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Saucy Meatballs

I made these to snack on from the crock-pot on Christmas day. These would be a great appetizer for a party. I adapted these recipes a little, using 3 pounds of ground meat for lots of meatballs, and kept them warm in the crock-pot. We loved them!

Saucy Meatballs
slightly adapted from allrecipes

2 cups ketchup
1/2 cup water
1/2 cup white vinegar
1/2 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/4 teaspoon pepper
1 dash garlic powder
dash cayenne pepper
3 pounds fully cooked meatballs (recipe below)

In a deep sauce pan, combine the first nine ingredients, Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Add meatballs and sauce to a crock-pot and keep warm on a low/warm setting to serve.


Homemade Meatballs
adapted slightly from Jamie Oliver

12 saltine crackers, crushed
2 tsp. Dijon mustard
2 pound ground beef
1 pound ground turkey
1 Tbsp. dried oregano
2 large eggs
Salt
Freshly ground black pepper

Heat oven to 400'.
Combine the ground beef and turkey with the crackers, mustard, oregano, eggs and season to taste with salt and pepper. Gently toss and mix until well combined. Using a small scoop (mine is a 1 TBL size) form meatballs. Place on a large baking sheet and bake for 25 minutes. Use in recipe above.

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Garlic and Wine Cream Sauce

This is my new favorite cream sauce! It really made my "frugal leftovers" dinner the star! Even Mr. says I can make this again and again and again. I simply breaded and egg washed some chicken tenders, then lightly pan fried them, served them with some leftover mashed potatoes (with parsley added in) and peas. I also had a little bit of cream leftover, leftover fresh parsley, garlic and wine. That's when I found a recipe and of course changed it up. Total YUM! This got nonstop rave reviews. From. Mr.!

Garlic and Wine Cream Sauce
inspired and adapted from here

3 Tbl unsalted butter
3 Garlic cloves, diced
1 Tbl fresh parsley, diced
Freshly ground pepper
1/2 C. Heavy whipping cream
2 Tbl dry white wine
Salt to taste
 
Melt butter in a heavy, large skillet over a medium low heat. Add garlic and fresh ground black pepper to taste. Add cream and white wine then simmer until sauce thickens slightly, about 3 minutes. Add in parsley and season with salt. Serve over chicken and mashed potatoes.
Makes about 1/2 Cup.
 

 

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