Monday, December 21, 2009

Gluten Free stroganoff recipe

I love stroganoff, but I can't make it with Campbell's cream of mushroom soup anymore due to the gluten. I am very excited to share a recipe of my own making with you all. Have fun.
For noodles I use Tinkya'da Pasta Joy Ready Brown Rice Pasta Spirals made with brown rice. They taste just like wheat based noodles and don't turn mushy like most gluten free noddles.

For the sauce I use:
Half a red onion (diced)
1 can mushrooms (drained)
4 cloves of garlic (chopped finely)
1/4 lb Turkey burger
about 1 and 3/4 cup of skim milk
and 1 1/2 containers of sour cream
A dab of extra virgin olive oil
Italian seasoning
Salt and pepper to taste

Start by sauteing the garlic and onions in olive oil till the onions start to turn translucent, then add in the mushrooms and turkey burger. Turkey has less grease and moisture than hamburger and will turn white instead of brown while cooking. The olive oil and the moisture from the mushrooms will help to keep the turkey moist and also keep it from sticking to the pan. Then add in the milk, sour cream, and seasonings; stir till it starts to thicken; serve hot over noodles. Enjoy!

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