We Have Issues

One of the biggest "issues" I have had to deal with has been my children's food issues.  B can not eat gluten, fish or shellfish.  L cannot eat peanuts (and we also avoid tree nuts as a result) or eggs.  And to top it all off, M is the world's pickiest eater.  So the way I look at it I could either give up and cook chicken and rice every night or I could come up with "recipe tweaks".  Since I love to cook and would be bored to death eating the same thing night after night, I happily choose the latter of the two.

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!!!

Happy Tweaking!