Gourmet Gluten-Free Russian Dinner: Decadent Beef Stroganoff & Creamy Garlic Mashed Potatoes

Allergens

Dairy, Egg (in butter)

Ingredients

• 2 pounds beef tenderloin, cut into 1
• inch cubes
• 3 tablespoons butter
• 8 ounces button mushrooms, sliced
• 1 small white onion, finely chopped
• 1 cup beef broth, gluten
• free
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 4 large russet potatoes, peeled and cubed
• 8 tablespoons butter
• 1/2 cup whole milk
• 3 cloves garlic, minced
• 1/2 cup sour cream
• Fresh parsley, chopped, for garnish

Instructions

1. In a large skillet, melt butter over medium heat. Add beef cubes and cook until browned on all sides. Remove from skillet and set aside.
2. In the same skillet, add sliced mushrooms and sauté until softened. Stir in chopped onion and cook until translucent.
3. Return cooked beef to the skillet, along with beef broth and heavy cream. Season with salt and pepper to taste. Bring to a simmer, then reduce heat and let cook for 1 hour or until beef is tender.
4. While beef stroganoff cooks, boil cubed potatoes in a large pot of salted water until fork tender. Drain and return to the pot.
5. Add butter, milk, and minced garlic to the potatoes, mashing until smooth and creamy. Stir in sour cream and season with salt and pepper.
6. Serve beef stroganoff over mashed potatoes, garnished with chopped parsley.

Chef’s Insight

The key to this dish is the rich, velvety texture of both the beef stroganoff and mashed potatoes. To achieve this, ensure to use high-quality ingredients and take your time in cooking each component.

Notes

The beef stroganoff can be made ahead of time and reheated when ready to serve.