Take dinner last night. I was in the mood for beef stroganoff. Great comfort food! The problem was from North to South, Martha Stewart to Paula Deen, all of the recipe called for flour or Campbell's Cream of Mushroom soup. Both would have made B sick, so I came up with a recipe that used safe ingredients but had the same flavoring as Martha and Paula's recipes.
Beef Stroganoff Tweaked
1.5 pounds beef, cubed
8 oz baby bella mushrooms
1/2 yellow onion
1 can Progresso Creamy Mushroom Soup
1/4 cup dry sherry
1 tablespoon Dijon mustard (optional)
1 tablespoon olive oil
salt and paper to taste
1. Heat olive oil in a dutch oven or other heavy pot. Add cubed beef and brown on all sides. Salt and pepper to taste.
2. While beef is browning, blend Progresso Creamy Mushroom Soup in the blender until smooth. (Progresso CMS is gluten free and is a great substitute for Campbell's in many recipes.)
3. Take browned beef out of dutch oven and place aside. Turn heat down and add the onions to the pot. After about two minutes add the baby bellas. Once mushrooms and onions are soft stir in the sherry. Bring to a boil.
4. Finally add the browned beef and blended soup. Simmer until you are ready to eat. Can be served over egg-noodles (for Hubby, M and myself) or gluten free noodles (for B and L).
Yes I created more work for myself. And yes I had to clean extra dishes. But it was so worth it!!!