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Hey you guys! So a couple weeks ago we had predictions for 15+” in central Virginia, so I knew I had to cook something that would reheat on a camp stove or in a fondue pot AOK. When I was diagnosed with Celiac, I gradually learned that even my favorite stock-up pantry soups had gluten in them, often some sort of flour as a coagulant. Everyone loves when I prepare beef stroganoff for them – I use the Gourmet cookbook version, but this time I wanted to try to create a crockpot version. So here the below is my gluten-free slow-cooker beef stroganoff recipe!

The finished product
Ingredients:

• As much Dill as suits your personal tastes. Fresh dill is best, and I just tear it in my hands. I’d say about 3 Tablespoons.
• Thyme is a great savory element. I added 1 chopped teaspoon
• Like the dill, Mushrooms – cremini are a key element to this recipe and should be added to taste. I did two dry pints.
• 2 pounds of beef (tenderloin is perfect for the traditional version, but a tougher meat like chuck works fine in the crockpot), chopped into bite-size chunks
• Beef stock (I enjoy using Pacific’s as it is low sodium and organic – I would add a cup and assess throughout the cooking period)
• Dijon mustard is like the dill and mushrooms in terms of taste. I put 2 Tablespoons of Grey Poupon into the crockpot.
• 1 Onion, diced
• 2 Shallots, diced
• 2 Cream of mushroom soup gluten free (I really like the Pacific brand as it is BPA, gluten, and soy free as well as USDA certified organic)

These are the finishing ingredients:

• Sour cream
• Parsley
• Butter
• Gluten free pasta

About 15 minutes in:

I put 1 container of the cream of mushroom soup in, added half of the Dijon, then the onion and shallots. Next, I added half of the dill and half of the thyme. I then added the mushrooms and the beef went on top. The remaining container of cream of mushroom and Dijon went over everything, and the dill and thyme. Some freshly-ground sea salt and pepper (very little of both) were the last two elements added in. I put it on Low and let it go for 8 hours.

When it was time to eat (and actually had not lost power!) I had about a foot of snow and a delicious dinner. I cooked the gluten free pasta (out of rotini, so I went with penne) which I then buttered. I rinsed and chopped about 2 Tablespoons of flat-leaf parsley. I took a wide soup bowl, gave myself a 1/2 cup or so of penne, and then added a couple ladles of the stroganoff. I then stirred in the sour cream (no curdling this way!) and topped it with the parsley.

Having the meat on top meant that it absorbed a lot of the moisture, tenderizing it and giving the meat a Sunday roast kind of texture. Which is perfect to complement the cream-based sauce. While I typically place the meat fully under the liquid, it really worked well this way. Of course, any stroganoff is better the second or third day as leftovers. Next time I might try browning the beef first, as that is traditional to the stroganoff recipe. However, it is hard to lose that flavor if you are then moving the meat to a slow-cooker and not returning ingredients to the pan to finish the recipe off as is typical.

Let me know if you had questions or if you think I may have forgotten something!