I love, love, love beef stroganoff. Numerous elementary school projects show my adorable childish handwriting on an "about me" list announcing my favorite food to be beef stroganoff. Our version wasn't the cheapest, but certainly wasn't the fanciest. The two main ingredients were sour cream and Cream of Mushroom soup.
When I went wheat-free, and about 90% paleo, I started reading labels, well, the rare labels because we try hard to avoid packaged foods. And when I picked up the can of Campbell's condense Cream of Mushroom soup, my heart sank. All kinds of crap, and definitely wheat. I tried making stroganoff with the few gluten-free Cream of Mushroom soups I could find, but nothing tasted quite right. So tonight, I decided to experiment.
This turned out so well, the hubs deemed it better than the original, and 100% blog-worthy. And, oops, we enjoyed it so much, we didn't get a picture until it was half-eaten! Remember, we are dairy-consuming paleo-ites. Without further ado...
- 2/3 C. Beef Stock
- 1/3 C. Almond milk
- 2 Tbsp Almond flour
- 1 tsp salt
- 1/2 tsp onion powder
- 4 oz. mushrooms, diced
- 16 oz. sour cream (I used Horizon organic)
- 1 1/2 tsp paprika
- At least 1 pound steak (round or skirt)
- 1/2 large yellow onion, diced
- 1 Tbsp butter or olive oil
- Large pinch or dash Garlic powder
- Salt and pepper to taste