Beefy Stroganoff Dairy-Free Gluten-Free

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Beefy Stroganoff

Wow! Two posts in one week.  I was looking through my recipe notebooks and I found this recipe that I promised to post several months ago.  I had photos taken and the recipe written down – I told you I have recipes to share!  It's literally the problem of trying to find an hour or two to create the post. Blogging takes time and effort and you have to have a certain amount of stick-to-itiveness (hey, that's actually a word!).  Thank you to all the comments and private emails regarding my mom. It has been quite a year, but I would not change it for the world. I can't even tell you how awesome it is to be able to talk to my mom and spend time with her. I feel like I lost her for most of my life, and I pray we never go through a time like that ever again.

All right, let me share this recipe with you.  But first you'll need to have sour cream.  If you can just use regular sour cream, go for it. If you are on GAPS and can have dairy, here's how you can make your own GAPS legal sour cream using my friend Patty's recipe.  If you need to be dairy-free, make a batch of my Faux Sour Cream which takes about one day to ferment.

Faux Sour Cream

Now the other thing we're missing is egg noodles.  But guess what?  Cabbage cut into wide strips makes a lovely substitute. Now you know what I mean… you're not going to be able to serve this dish side by side with traditional stroganoff and have people saying they taste exactly the same. But when you can't have pasta, you have to get inventive.  Right?  I was a dedicated pasta lover for most of my life, and if I can reform and grow to love cabbage noodles, you can too. 🙂

Beefy Stroganoff

Melt 4 tablespoons bacon grease over medium heat.

Add onions [affiliate link] and cabbage, saute 20 minutes, stirring often. Turn to low heat.

In another skillet, melt 2 tablespoons bacon grease over medium heat and add meat. Cook 10 minutes.

Add grated ginger, coconut aminos and garlic, and cook for 10 more minutes. Turn up heat to reduce liquid until it thickens.

There are two ways to finish up. Either plate up the cabbage, add the meat on top with a dollop of sour cream, or mix the meat, cabbage, salt and sour cream together.

Serves 3 or more.

This recipe was included at Gluten Free Wednesdays on 8/27/14 and at Fat Tuesday on 8/26/14.

Beefy Stroganoff Dairy-Free Gluten-Free
Author: 
Recipe type: Casserole
Cuisine: American
Serves: 3
 
Delicious substitute for traditional stroganoff. This version is gluten-free and dairy-free.
Ingredients
  • 6 tablespoons bacon grease, divided use
  • 1 head cabbage. sliced in wide strips (mine weighed 1 pound, 10 ounces)
  • 1 small onion (mine weighed 6 ounces)
  • 1-1/2 pound of London Broil, sliced thin
  • ¼ teaspoon grated ginger
  • ¼ cup Coconut Aminos
  • 4 cloves garlic, coarsely chopped
  • 1 teaspoon salt
  • ¼ cup faux sour cream
Instructions
  1. Melt 4 tablespoons bacon grease over medium heat.
  2. Add onions and cabbage, saute 20 minutes, stirring often. Turn to low heat.
  3. In another skillet, melt 2 tablespoons bacon grease over medium heat and add meat. Cook 10 minutes.
  4. Add grated ginger, coconut aminos and garlic, and cook for 10 more minutes. Turn up heat to reduce liquid until it thickens.
  5. Add meat and sour cream to cabbage. Add salt and stir.

I hope you enjoy this recipe and don't forget to try these other recipes made using this delicious Faux Sour Cream.

Faux Ranch Dressing Dairy-Free

Faux Ranch Dressing

Faux Sour Cream Cheese Chocolate Frosting on Chocolate Cupcakes

Chocolate Cupcakes

If you find any other inventive ways to use this sour cream, please let me know in the comments!!

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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