Mouthwatering Russian Lunch: Gluten-Free Beef Stroganoff with Wild Rice Pilaf and Crunchy Vegetables

Allergens

Wheat (in the original recipe, this is a gluten-free version)

Ingredients

• 2 lbs beef tenderloin, thinly sliced
• 1 lb button mushrooms, sliced
• 3 cups wild rice blend, uncooked
• 4 cups beef broth
• 1 cup heavy cream
• 1 large onion, chopped
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 cups mixed vegetables (carrots, bell peppers, zucchini), julienned
• Fresh parsley, for garnish

Instructions

1. In a large pot, combine wild rice blend and beef broth. Bring to a boil, then reduce heat to low and simmer until the rice is cooked and tender, approximately 45 minutes. Set aside.
2. Season the sliced beef with salt and pepper, then set aside.
3. In a large pan, heat olive oil over medium high heat. Add onions and garlic, sautéing until translucent and fragrant.
4. Add the sliced mushrooms to the pan, cooking until they release their juices and become tender.
5. Add the beef to the pan, cooking until browned and cooked through.
6. Pour in the heavy cream, stirring to combine with the other ingredients. Bring to a simmer, then reduce heat and let it cook for 10 minutes to thicken the sauce. Season with salt and pepper to taste.
7. While the stroganoff is cooking, prepare your mixed vegetables by julienning them.
8. Once the rice is cooked, fluff it with a fork and divide evenly among serving plates.
9. Arrange the crunchy vegetables around the edge of each plate, then spoon the beef stroganoff over the rice.
10. Garnish with fresh parsley and serve immediately.

Chef’s Insight

For a richer flavor, use beef broth made from simmering beef bones for several hours.

Notes

Be sure to use a high-quality beef tenderloin for the best flavor and texture.