Super Easy Stroganoff (Fish, Soy, Nut-Free, Can Be Egg, Milk and Wheat-Free)

So, the other day I was in the mood for Stroganoff, but the recipe I normally use is not allergy-friendly at all.  So, I decided to try my hand at making up my own.  The results?  A very delicious knock-off that is much better for you!  This version is soy (if you use all soy-free ingredients), nut and fish-free and can be milk, egg and wheat-free (see variations).  Besides all of that, it's super easy and makes a ton!  Win-win-win! :)

Super Easy Stroganoff

1 Tablespoon full-fat, salted butter

1 Tablespoon olive oil

1 medium to large white onion, diced

2 to 3 cloves garlic, minced

1 to 2 lbs. ground chuck or venison

1 to 2 lbs. fresh mushrooms, chopped

salt

pepper

paprika (optional)

parsley flakes (optional)

celery salt (optional) (I recommend McCormick brand)

2 Tablespoons soy-free flour

1 to 2 Cups water or soy-free beef stock (I recommend Kitchen Basics)

2 Cups soy-free sour cream (I recommend Daisy brand)

egg noodles, cooked

1. In a large skillet, heat the olive oil and butter over medium to medium-high heat until the butter is melted; add in onions and garlic and cook until the onions turn clear. (Note: Amount of onion based on preference.  If you do not like white onion, you can use red, sweet, green onion or shallots to taste in place of it.)
   
   
2. Add burger, mushrooms, salt, pepper, paprika, parsley flakes and celery salt (all spices to taste) and cook until the burger is browned and cooked through.  (Note: When using spices to taste, start off with just a little bit, taste and then add more as needed (i.e. sprinkle some over the top, stir well, let cook for a few seconds, taste and add more if desired, repeating as necessary).  With this recipe, you won't be able to taste your spice level until the burger is cooked, but that's ok.  You can adjust the spice level easily within a short span of time, just remember that you can always add more spice, but you cannot remove it once it is added.  Also, keep in mind that you want the dish slightly salter than you want when it's finished at this stage because the sour cream will dull it down some.  You can always add more spice at any point in preparing this dish, as well.  Remember that the level of spice I like is not necessarily the level of spice you like, so feel free to use as much or as little as you like, even leaving out spices if you wish or adding others (i.e. garlic salt, onion salt).  I recommend you try the recipe with the spices recommended first before altering them, but it is up to you.)
   
   
3. Stir in 2 Tablespoons of flour and cook until the flour is well-blended in and the flour taste cooked out; from 3 to 5 minutes.
   
   
4. Stir in 1 to 2 Cups water or beef stock, depending on how thick you want your sauce (I recommend starting with 1 Cup, adding the sour cream, then adding more water/stock if needed), and cook for another 2 to 3 minutes so the flavors can blend.  (Note: This is a good time to do a taste test to see if you want to add more spice or not.)
5. Stir in the sour cream until well-blended; serve over cooked egg noodles. (Note: If this seems like too much sour cream to you, feel free to cut back on the amount.  Also, do one last taste to make sure your spices are where you like them.  If the sauce is too thick for your liking, you can add more water/stock as well.)

Feeds a family of 5 generously with leftovers.

Variations (Please keep in mind your individual allergen needs when using substitutions!):

• Egg-Free: Use any type of noodle in place of the egg noodles.  You can even use rice, if desired.
  
  
• Milk-Free: Use dairy-free butter for the butter (or omit the butter and double the oil) and use plain dairy-free yogurt for the sour cream (Earth Balance and SoDelicious are good brands that cater to a lot of allergen needs).
  
  
• Wheat-Free/Gluten-Free: Use gluten-free noodles in place of the egg noodles.  You can even use rice, if you desire. Also, use cornstarch in place of the flour or leave it out all together.  The sauce will be thinner, but the flavor will be just fine.  You will probably have to cut back on the amount of stock/water, too, if you leave out the flour/cornstarch.  Make sure that your stock is gluten-free, if you use it, or just use the water, as well.
  
  
• Vegetarian/Vegan: Leave out the beef/venison and double the mushrooms, or use a few different types.  Use the water or use a vegetable or mushroom stock (Kitchen Basics has a great variety of  allergy-friendly stocks, or you can use your own).  Use vegan butter for the butter or omit the butter and double the oil and use a vegan plain yogurt for the sour cream (Earth Balance and SoDelicious are good brands that cater to a lot of allergen needs).  Use a vegan noodle in place of the egg noodles.

Simple, hardy and delicious!  What could be better?

(This recipe was originally posted on my original site, Natural and Free.)