Gluten Free Beef Stroganoff

Beef stroganoff is a Russian dish of sautéed pieces of beef served in a white wine sauce with sour cream. 

From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. 

I use rump steak or topside steak and love this as a Winter warmer.

1 ½ kg          rump steak diced into 25mm (1 inch) cubes

1/2 cup         Gluten free general flour mix

2 tsp            salt

1/8 tsp          fresh ground pepper

1/2 tsp          dry mustard

2 med           onions, thinly sliced and separated into rings

200g             fresh sliced button mushrooms

1 cup            beef stock (I use 2 tsp of Tastes Divine beef stock mixed into 1 cup of water)

½ cup           dry white wine, optional

1 1/2            cups sour cream

1/4               cup Gluten free general flour mix

Trim most of the fat from steak and cut (dice) into 25mm cubes. Combine 1/2 cup flour, the salt, pepper and dry mustard in a plastic bad, add the dices rump steak and toss to coat thoroughly. Place coated, diced steak in Crock Pot and stir in onion rings and mushrooms.

Add beef stock and wine and stir well. Cover and cook on low setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup flour and stir into slow cooker. Serve stroganoff with hot cooked rice or a creamy mash.


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Italian Slow Cooker Beef Stew

This is an adaptation of a family recipe that I grew up with. 


It is made with tomatoes, potatoes, onion soup mix, and garlic, along with other seasonings and vegetables.


The herb mix is what gives this slow cooker recipe that "Italian Taste" and will impress family and friends.

1 ½ kg          lean dices (25mm 1 inch) cubes of Beef Bolar or Topside roast
(trim any visible fat)

1 400g can    Italian (Roma) diced tomatoes

1 medium       onion, chopped

1 cup            dices celery

2                  large carrots, peeled and chopped into 15mm pieces

2                  medium potatoes, peeled and cut into bite-size chunks

1 pkg            dry onion soup mix (Gluten free if required)

1 clove          garlic, peeled and crushed

2                  bay leafs

1 tsp            dry oregano

½ tsp           dry rosemary

1 tsp            dry thyme

1/2 tsp          ground black pepper

salt to taste if desired after cooking

Add beef cubes and other ingredients except the canned tomato and herbs into your slow cooker bowl. Top with canned tomato and herbs, stir and cook on low 8-10 hours or until tender. Remove bay leaf before serving.

I serve either in a bowl with fresh breads (Gluten free if required) or plated with seasonal fresh greens with rice or Kumara and potato mash with fresh chopped parsley on top.

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Rosemary Orange Braised Lamb Shanks

Rosemary Orange Braised Lamb Shanks

Lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite roasted garlic mashed potatoes, as you need something to soak up the wonderful sauce that is created with these. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.

Ingredients


4-6           lamb shanks, trimmed of end knuckle
4              Tablespoons GF flour, seasoned with salt and pepper
1              tsp paprika
2              Tablespoons oil
2              onions, peeled and chopped to a medium size
2              tsp chopped fresh garlic
2              cups beef stock
1              cup orange juice
Grated rind 1 orange
1              Tablespoonp chopped fresh rosemary

Directions

Mix the seasoned flour and paprika in a plastic bag, add the lamb shanks and toss to coat. Reserve any remaining flour.

Heat the oil in a frying pan and brown the lamb shanks, a few at a time. Set aside. Stir in the onions and garlic and cook 2 minutes. Add the remaining flour and cook a further minute.

Stir in the beef stock and orange juice and, once a sauce is formed, add the rosemary. Return the lamb shanks to the casserole or transfer to one. Cover and bake at 160C for at least 2-2½ hours or until the meat is tender.

Season with salt and pepper if wished before serving.

Served on a bed of creamy mashed potato is just right for me.