Beef Stroganoff (gluten-free)

  • 1-1/2 lbs ground beef (73 / 27)
  • 1 medium-large sweet onion, chopped
  • 1 can sweet peas, drained
  • 12 oz rotini noodles (gluten-free)
  • 2 cups hot water
  • 1/4 cup rice flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon cornstarch
  • 1/2 teaspoon Accent (MSG)
  • 1/2 teaspoon ground red pepper
  • 1/4 to 1/2 teaspoon parsley
  • 1/4 to 1/2 teaspoon oregano

Directions:

  1. Prepare noodles according to package. (I recommend 2 to 3 tablespoons salt in the water). Drain and let cool.
  2. In a small bowl, whisk together rice flour, salt, pepper, cornstarch, Accent, red pepper, parsley, and oregano.
  3. In a large skillet over medium-high heat, saute onions until slightly translucent.
  4. Add ground beef; brown and partially drain.
  5. Return beef and onions to skillet; add water.
  6. Whisk flour mixture into skillet. Continue stirring for 1 to 2 minutes. (This will thicken pretty quickly.)
  7. Add peas and cook an addition 1 to 2 minutes.
  8. Remove from heat and stir in noodles.

My wife doesn’t like mushrooms, so it’s not in this recipe, but I would be willing to bet that they would be a delicious addition to this already very hearty and flavorful dish.

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