Between my partner and I, I think we could eat beef stroganoff every night for dinner and be at peace with the world. There’s nothing better than tender beef, creamy sauce and pasta.
I know that traditional stroganoff includes mushrooms, which I can thankfully now tolerate, but I have left them out of this recipe to show you that you can still craft an amazing dish without that inclusion. It is also usually served with egg pasta, which unfortunately remains off-limits to me. Nevertheless, gluten free or spelt pasta fills the void nicely and I can continue to be one happy gal.
- 500 grams beef strips
- 2 tbsp low FODMAP flour
- 1 cup low FODMAP beef stock
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 tbsp natural yoghurt or lactose free yoghurt
- paprika, cloves, salt, pepper to taste
- steamed veggies
- low FODMAP pasta
If serving with pasta, cook this now.
Coat the beef in 2 tablespoons of flour before adding it to a pan and cooking on high heat until browned.
Turn the heat down and add the beef stock, Worcestershire sauce, tomato paste and spices. Simmer for around 10 minutes to let the sauce thicken.
Before serving, stir in the natural yoghurt.
Serve with steamed veggies and pasta.