Tag: mushrooms

Burgundy Beef Tagliatelle

We are having some beautiful fall days, and with cooler temperatures come thoughts of comfort food.  Today I made beef tips, gently braised in a wine and mushroom sauce with gluten free noodles.  Oh my, what a meal!  I used gluten free tagliatelle because they have the look and texture of egg noodles that you would traditionally see in a dish like this.  It came out amazing.  A hearty meal that will satisfy big appetites!

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4 Servings

Ingredients:

  • 1 lb. sirloin tips
  • 1 tbsp. white rice flour
  • 3 tbsp. olive oil, divided
  • 1/2 large sweet onion, diced
  • 1 tsp. Montreal steak seasoning, divided
  • 3/4 cup red wine (I used Barefoot Pinot Noir)
  • 5 large baby bella mushrooms, cut into 1/4″ thick slices
  • 2 tbsp. butter, divided
  • 3 oz. gluten free egg tagliatelle pasta
  • 1/4 cup gluten free broth (beef, chicken or vegetable)
  • 1 tsp. arrowroot
  • fresh parsley for garnish

Preparation:

Cut the sirloin tips into 2″ chunks, trimming any excess fat.

Heat 2 tbsp. olive oil in a cast iron braising pan, heavy skillet with cover or Dutch oven.  Toss the beef with the white rice flour, and brown in a single layer over medium low heat.

Season with 1/2 tsp. Montreal steak seasoning.

In a few minutes you should have good color on the beef and be able to see some caramelization on the bottom of the pan.

Now add the onions and let them cook down for 3 minutes.

Add the wine and bring to a simmer.  Loosen the beef with a spatula and gently scrape the bottom of the pan to dislodge any browned bits.

Cover the pan and place in a 225º oven for 3 hours.  In the last 1/2 hour of cooking, heat 1 tbsp. olive oil and 1 tbsp. butter in a stainless steel skillet (not nonstick).  Cook the mushrooms over low heat, just until they release their liquid and season with 1/2 tsp. Montreal Steak Seasoning.  Whisk the broth and arrowroot together and stir into the mushrooms, simmering to thicken.

Return the beef to the stovetop, and stir in the mushroom mixture.

Keep the heat on low and continue simmering the beef on the stovetop with the lid off.  Allow the liquid to reduce and thicken while you cook the pasta.

Cook the tagliatelle noodles to 2 minutes less than package directions.  I broke them up a bit before cooking, to resemble shorter egg noodles.  When the noodles are ready, drain and add to the pan with a pat of butter.

Toss well to combine and cook for a minute longer.  Garnish with parsley and serve right from the pan!

This meal was so good, Mr. Cucina said the pictures don’t do it justice.  I have to agree!

Notes ♪♫  Arrowroot flour, also known as arrowroot starch or arrowroot powder is a staple in my gluten free pantry.  Whether I just need a teaspoon for thickening, or more for bread baking, arrowroot is a nice alternative to the usual corn, tapioca or potato starch.  It is superb for making a roux, or baking a batch of soft, buttery dinner rolls.

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Gluten Free Beef Stroganoff

I love making over my favorite comfort foods!  Looking back through my old recipe files, I realized that I hadn’t made this dish since 2013!  Why I don’t know, because this lightened up, Gluten Free Beef Stroganoff is delicious, not to mention easier and healthier than the traditional version.  Try it, I promise you won’t miss the gluten or the extra calories!

4 Servings

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Ingredients:

Preparation:

Preheat the oven to 350º.

For best results use a heavy, oven safe pan or skillet.  I used my Cast Iron Braiser, it goes from stovetop to oven to table.  Don’t you love one dish cooking and cleanup?

Heat the pan on medium low with a little olive oil.  Add the onions and stir to coat, cook for 2 minutes.

Add the mushrooms and continue cooking until they release their liquid.  Transfer to a bowl and set aside.

Add a bit more olive oil and begin browning the meat, breaking it up with a spatula.

Clear a space in the center of the pan and add the tomato paste.  Let it toast for a minute, then stir it into the beef.

Add back the mushrooms and onions, with a sprinkle of seasoning.

Cook the pasta to 3 minutes less than package directions, drain and add to the beef mixture.

Whisk together the broth, sour cream and half and half.  Pour the mixture over everything and stir to thoroughly to combine.

Sprinkle the top with breadcrumbs and cheese.  Bake for 25 minutes at 350º.

I like to finish it under the broiler for 3-4 minutes, to give it that great color.  Just watch that it doesn’t burn!

Garnish with fresh chives and bring this delicious meal to the table.  Serve it right from the pan!

Leftovers (if you have any 🙂 ) will be great the next day, just pop them in the microwave!

Notes ♪♫ I was lucky enough to spot these gluten free egg noodles on sale locally, and they were absolutely perfect in this dish.  If you can’t find them near you, check online or substitute your favorite gluten free pasta.

 

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Hasselback Chicken Breast

How many times a week do you cook chicken?  If you’re like me, it’s at least once every few days.  In fact, I have some 30 recipes and counting on the blog that are made with chicken!  Fried, baked, broiled, grilled.  Chicken soup, chicken pasta, chicken pizza.  And this.

The inspiration for today’s recipe was of course the Hasselback potato.  With bacon and colorful veggies tucked into the fanned out chicken cutlets, it makes quite the fun and impressive presentation!

Dinner for 2 (we found them quite filling and saved half for lunch the next day!)

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Ingredients:

  • 2 boneless chicken breasts, 8 oz. each
  • 1/4 sweet onion, sliced thin
  • 4 mushrooms, sliced thin
  • 1/4 red bell pepper, sliced thin
  • 2 slices of bacon, cut into 1″ pieces
  • olive oil
  • gluten free Italian seasoning
  • grated Parmesan cheese
  • cooking spray
  • salt and pepper to taste

Preparation:

Preheat the oven to 400º.  Line a baking sheet with foil and mist with cooking spray.  Cut the veggies into uniform thin slices or ribbons.

Arrange the chicken breasts on the prepared baking sheet and cut horizontal slits about 3/4 inch apart, be careful not to cut all the way through.  Brush with olive oil and sprinkle with Italian seasoning.

Into each pocket, place one slice of onion, 1 slice of mushroom, 1 piece of bacon and 1 slice of bell pepper.  Press down gently to secure them in place.

Drizzle with a bit more olive oil and sprinkle liberally with Parmesan cheese.

And that’s it!  Now just bake for 25 minutes at 400º.

Come closer, take a look!  Can you smell it?  It was absolutely delicious!

Notes ♪♫  I tried this recipe a couple of ways.  On my first attempt I cooked the veggies before stuffing the chicken.  It turned out ok, but I found the chicken was far more tender and juicy when the veggies and bacon were not cooked in advance.

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Sirloin Tips

Sirloin tips have always been one of my favorite restaurant entrees.  Much to my dismay, many restaurants use soy sauce in their steak marinade, making this meal off limits for those of us with Celiac disease.  Fortunately, it is easy to recreate this great meal at home.  Be sure and check out my homemade, gluten free steak marinade, or use coconut aminos for a lower sodium option.

Dinner for two

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Ingredients:

Preparation:

Combine the steak tips with 2 tbsp. gluten free steak marinade.  Let them marinate for 30 minutes to an hour at room temperature.

While the steak marinates, cook the rice in 2 cups broth, either stovetop or in a rice cooker (here’s mine, it’s perfect for 2 people).  Heat a large nonstick skillet with a little olive oil over medium low.  Add the steak tips.

Brown the meat on both sides, turning once.

It doesn’t have to be cooked through at this point.

Transfer to a bowl, wipe the skillet clean and add the veggies with more olive oil.

Cook several minutes until crisp tender.  Season with salt and pepper.  Add the steak tips back to the skillet to finish cooking.

Finish with 1 tbsp. tamari or coconut aminos, and transfer to a serving platter.  You can combine with the rice at this point or keep the rice separate if you’re watching carbs.

Serve with rice and you have one easy meal!

Notes: ♪♫ Tamari is a delicious, gluten free alternative to soy sauce.  San-J gluten free Tamari is my favorite.  If sodium is a concern, try Coconut Aminos.  Both gluten free and soy free, Coconut Aminos have a much lower sodium content.  Coconut Secret is the brand I use, and it works well in this recipe as well as many of my Asian inspired favorites.

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