This dairy and gluten free beef stroganoff is mouth watering!  Made with beef broth and brandy for that extra kick in flavor.

Dairy & GLUTEN-Free Mushroom Beef Stroganoff




– 4 tablespoons oil I use avocado oil – 4 cups mixed mushrooms like cremini, oyster & shiitake mushrooms – 2 onions thinly sliced – Kosher salt and pepper to taste – 3 gloves garlic finely chopped – 4 springs fresh thyme – 12 oz. sirloin steak thinly sliced – 1/4 cup brandy – 1 cup beef broth – 2 cups packed baby spinach leaves – parsley for garnish Ingredients YOU will need to make Polenta: – 6 cups water or chicken broth – 2 cups polenta – Kosher salt to taste

4 people

45 mins

Step 1

In a pot bring to a boil 6 cups of chicken broth or water. Add 1 teaspoon salt and whisk in 2 cups of polenta, once it starts bubbling reduce the heat to medium/low heat. Cook for about 15 minutes, or until polenta is cooked through, stirring frequently.

Step 2

Using a big skillet, heat 2 tablespoons of oil on medium/high heat. Drop mushrooms, season with a pinch of salt and cook for about 5 minutes, or until golden brown color. TRANSFER TO A PLATE.

Step 3

Pour 1 tablespoon of oil to the same skillet and reduce the heat to medium, add sliced onion season with salt and pepper to taste and cook for about 7 minutes, or until tender texture.

Step 4

Stir in 4 strings of thyme and 3 chopped garlic cloves, cook for another minute or 2. Transfer to a plate with cooked mushrooms.

Step 5

In the same skillet, pour the last 1 tablespoon of oil and increase the heat to medium/high heat. Season sirloin steak with salt and pepper on both sides. Cook for about 1-2 minutes or until browned on both side. REMOVE to the plate with onion and mushrooms.

Step 6

Pour in 1/4 cup brandy, simmer for 2 minutes. Add 1 cup of beef broth, after it starts simmering add beef, onion, mushrooms and 2 cups of spinach leaves to the skillet, cook for about 2 minutes, season with more salt and pepper if needed.

Step 7

Serve with warm polenta and Italian Salad. Enjoy!