“This is the gluten-free version of the Quick Hamburger Stroganoff found in this cookbook. We enjoyed the original version for many years, and now with this gluten-free version I continue to enjoy this family friendly meal. It is a very forgiving recipe as to the amount of hamburger, I have used as little as 1 & 3/4 pounds and as much as 3 pounds. Amounts of mushrooms can be varied as well. Have less meat; fill in with mushrooms.” – Calla Ferre
Hamburger Stroganoff (Gluten-Free)
Ingredients
Dry Seasoning Mix:
- 1/3 Cup Calla’s All-Purpose Gluten-Free Flour Blend
- 2 Teaspoons Herb Ox Granulated Beef Bouillon
- 2 Teaspoons Herb Ox Granulated Chicken Bouillon
- 1/2 Teaspoon Salt Or to Taste
- 1/4 Teaspoon Granulated Garlic
For the Stroganoff:
- Oil As Needed
- 12 to 24 Ounces Mushrooms Sliced
- 2 to 3 Pounds Ground Beef
- 1 1/2 to 2 Large Yellow Onions Chopped
- 2 Cups Milk
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons Catsup
- 1 1/4 Cup Sour Cream
Instructions
- In a small bowl, combine the flour and dry seasonings and set aside.
- Note: This recipe was developed using the brand of bouillon listed. If using another brand, you may need to adjust the amounts of not just the bouillon, but the garlic and salt as well. Be careful not to over-salt.
- In a large fry pan or Dutch oven, sauté mushrooms over medium heat in a bit of butter or oil. Remove mushrooms to a small bowl, reserving the liquid in a separate container.
- Turn up the heat to medium-high and add a small amount of oil to the pan. Brown the ground beef, keeping it in small chunks. Do not break it down completely.
- Once browned, transfer the ground beef to a bowl-lined colander to drain. If you wish, you can remove excess fat from the ground beef by pouring some boiling water over the top. Press down on the beef to ensure it is fully drained.
- Meanwhile, add some more oil to the pan and sauté the onions over medium heat until slightly translucent and just starting to turn golden around the edges.
- Add back the mushrooms and continue to cook for a few minutes more until the mushrooms start to brown as well.
- Reduce heat to medium-low and quickly add the dry seasoning mix all at once. Stir continuously for 30 to 60 seconds until it is well incorporated with the vegetables. Do not allow the seasoning to burn.
- Add in 1/2 cup milk and stir until smooth. Continue to make sure that the mixture is not sticking to the bottom of the pan.
- Slowly add in the remaining milk, stirring constantly to ensure a smooth mixture. Add in the reserved mushroom juice. Bring the sauce to a simmer and cook until thickened.
- Add Worcestershire sauce, catsup and sour cream. Mix well to combine.
- Add back the ground beef and simmer for about 45 minutes, stirring occasionally.
- Serve hot over cooked rice. Leftovers freeze nicely.
2021 Adapted Recipe – Calla Ferre