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Gluten Free Beef Mushroom and Peppercorn Stroganoff

Gluten Free Beef Stroganoff Recipe

A creamy beef and mushroom stroganoff for a quick and easy pasta dish, bursting with aromatic pepper.

Ingredients

1 oil
450 g sirloin steaks
1 onion, sliced
250 g (9 oz) mushrooms, sliced
1 sachet Gluten Free Peppercorn Sauce
300 mililitres (1/2 pint) semi-skimmed milk
275 g (10 oz) gluten free tagliatelle, cooked and drained

Preparation

10 mins Prep Time 20 mins Cook Time

10 mins Prep Time

20 mins Cook Time

Heat the oil and fry the steaks for 3 minutes, on both sides, or until cooked to your liking. Set aside to rest for 10 minutes, then slice thickly.
Meanwhile, fry the onion in the pan for 5 minutes, until softened. Add the mushrooms and cook for a further 5 minutes. Stir in the steak.
Mix the sachet contents with the milk and pour into the pan. Bring to the boil, stirring. Stir in the tagliatelle and heat through.

Cooking tip

Cooking Tip…
Rest your steaks before cutting as it will reduce the juices leaking.

Freezing Guidelines
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.

Re-heating Guidelines
Defrost thoroughly overnight in a refrigerator. Place in a microwaveable dish, cover loosely with cling film and re-heat in a microwave (800W) on full power for 5 minutes, stirring half-way through, or until piping hot.