I love a good beef stroganoff, but these days it’s so hard to find well balanced recipes, gluten-free recipes, or just tasty food. Every other person has a food blog and everyone wants to have their recipe at the top.

While this is true for most, I just really like cooking and sharing. This recipe is a great recipe if you don’t have a lot of time, but want some real good, gluten-free dinner meatballs. This recipe goes really well with a Merlot.

Gluten-Free, Low Carb Beef Stroganoff
Beef Stroganoff

Preparation time: Approximately 50 minuets or less.
Serves: 3-4 People

Ingredients for meatballs:

  • 500g/1lb Ground Beef/Mince Meat
  • 1 Egg
  • ¼-½ Cup Almond Flour
  • Pepper to taste
  • ½ Tsp Garlic Flakes
  • 1 Tsp Worcestershire Sauce
  • 1 Tsp Salt
  • 1-2 Tsp Brown Onion Soup
  • 1 Tbsp Honey

Ingredients for sauce:

  • ½-¾ Sour Cream
  • 1 Cup of Lamb or Beef Broth
  • 2-3 Cups of Diced Mushrooms
  • 1 Cup Sliced Onions
  • 1½ Tbsp of Butter or Coconut Oil (Butter tastes better)
  • 1 Tsp Cayenne Pepper Powder
  • 1 Tsp Turmeric Powder
  • ½ Tsp Ginger Powder or Fresh Ginger
  • 1 Tbsp Brown Onion Soup
  • 1 Tbsp of Gelatin Solution *See notes
  • Salt to taste
  • Pepper to taste

Ingredients for Gluten-Free SweetCauli Mash:

  • 1 Small Cauliflower Head
  • 2-3 Sweet Potatoes
  • 3-4 Garlic Cloves
  • Salt and Pepper to taste
  • 2 Tbsp Butter
  • 1 Cup Beef Broth
  • ½ Cup Milk

EXTRA’S
• Cook and Spray
• Extra butter
Instructions/Method for Stroganoff:

  1. Read through the whole recipe first in order to find the most efficient way for you as an individual to prepare this recipe.
  2. Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Prepare a muffin-pan (Small or Large, depending on your meatball size), by spraying it with cook and spray.
  3. Combine all the ingredients of the meatballs in a bowl. Mix well. Create 12-16 meatballs, depending on the preferred size of the meatballs. Put each meatball in the muffin-pan. Put the pan into the oven for 10-12 minuets, or until cooked.
  4. In a pan on a stovetop melt 2 Tbsp of butter and add the mushrooms and onions. Fry/cook until golden brown (5-7 minuets).
  5. Add the Sour Cream, Broth, Cayenne Pepper Powder, Turmeric Powder, Brown Onion Soup, Gelatin Solution and Ginger.
  6. Next, add in the butter, salt and pepper and let it simmer on low heat for 10 minuets.
  7. Add in the cooked meatballs as well as all the tasty bits and sauce inside of the muffin-pan, and let it simmer for another 10-15 minuets on low heat.
  8. Serve with SweetCauli Mash, for a low carb, gluten-free meal.

Instructions/Method for SweetCauli Mash:

  1. Cut up all the vegetables and put on stovetop in a rather large pot. Add in water as well as the beef broth, salt and pepper. Cook all this for 25-35 minuets, depending on how much time you have to cook your dinner and the heat of the stove.
  2. Drain veggies. Mash all the veggies with a fork, or with a hand food processor until almost smooth. Leave some texture.
  3. Put back on stove top and add butter and milk, while on low heat.
  4. Add the last bit of salt and pepper to taste.

NOTES:

Add 1 Tsp Gelatin Powder to ¼ cup cold water. Sometimes it doesn’t want to become soluble with cold water, just add some boiling water to the mix. Also you could just substitute this mix with 1 Tsp Xanthan Gum or 1-2 Tsp of Gluten-Free Corn Starch/Tapioca Flour.

This is one of my favorite recipes, because it is low carb and also gluten-free, and it’s perfect when you don’t have a lot of time. Serve with some Merlot and a side salad.

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