Delicious as it Looks - Low FODMAP Stroganoff

• porties: 4
• totale tijd: 1 hour

Ingrediënten

PASTA POT:

12 oz Gluten-free pasta of choice (to be cooked and set aside)

MEAT SKILLET:

1 lb. lean ground beef/turkey

1/2 teaspoon salt, divided

1/2 teaspoon ground black pepper, divided

1 1/2 cups water

1 tablespoon Fody Vegetable Soup Base

2 teaspoons coconut aminos OR GF soy sauce like Tamari

8 oz canned button mushrooms, drained

SAUCE BOWL:

1/4 cup plain, almond milk

3 tablespoons gluten-free flour

1/2 cup sour cream (lactose-free) i.e. Forager makes

OR

1/2 cup vegan mayo i.e. Hellman's Plant-based (experimental)

Instructies

In large pot, cook gluten-free pasta/drain as package directs and set aside**

In a large skillet, combine the beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Turn heat on to medium-high. Brown and crumble the beef until no longer pink. Drain grease***

> Add water to the browned beef in the skillet and bring to a simmer. Add the Fody Vegetable Soup Base and stir to dissolve. Reduce heat to medium-low. Stir in the aminos and mushrooms.

In a small bowl, whisk the milk and gluten-free flour together. Slowly add to the meat mixture while constantly stirring. Continue to cook and stir until mixture is thickened. Remove skillet from heat and fold in the sour cream. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper (or to taste).

> May be able to sub sour cream/milk/flour for just vegan mayo seasoned to taste and cook directly in meat skillet - experimental.

Serve sauce mix beside gluten-free pasta (or combine in the pasta pot).

Notities

*made some changes to original recipe to avoid Worcestershire sauce and included pasta

*added experiment of using vegan mayo instead of making sauce slurry the other way