I was surprised to learn that the creamy white wine sauce that, to me, gives beef stroganoff its quintessential flavor is actually very different from the most authentic sauces. However, I’m not going to be a stickler for authenticity here. I love the creamy complex beef stroganoff with wine sauce, especially with mushrooms … or at least I did.
Since mushrooms may cross-react with latex, they’re off the list of possible ingredients as is most wine because grapes cross-react with latex as well. Fortunately, nature and people’s creative uses of it have supplied us with a wide range of ingredient options. Nutritional yeast and saké will serve our needs here.
This recipe has become one of my family’s favorites. It makes a big batch, so we get to have it twice!
- Remember to read all your labels. You may be surprised at the ingredients you find. Sour cream, for example, sometimes contains pectin, which is often derived from citrus peel. Chicken and other meats may be injected with unidentified “spices” or “flavorings.”
- Broths and bullions may contain msg, which is derived from soy, and many contain unidentified “spices” or “flavorings.” The easiest way to make sure your broth is safe is to make it yourself.
- Gluten-free oat flour may still not be acceptable for people with celiac disease as oat contains a similar protein, avenin. If you are cooking for someone who cannot eat even gluten-free oats, corn starch or tapioca starch may be used to thicken the sauce instead.
Beef or Chicken Stroganoff
A family favorite around my house, this creamy beef dish is great over gluten-free rottini with petite sweet peas on the side. Nutritional yeast provides the enhanced umami flavor, and a little sake balances out the richness of the sour cream.
In a 12 inch sauté pan over medium heat, saute the onions in the butter until they are soft and translucent. Just before the sauteeing is complete, clear a space in the center of the pan and add the minced garlic. Saute the garlic in the center of the pan; then mix it together with the onions. Set the onion mixture aside in a bowl.
Immediately place the chicken or beef strips into the pan you used to cook the onions. Turn the heat up a little to meadium-high to encourage browning, stir occasionally.
When the pan starts to become coated with the browning meat juice, but before it gets too dark, add the sake and stir to dissolve all the browned meat drippings.
Next, add the broth, salt, nutritional yeast, and onion mixture. Stir ultil well-mixed; then bring to a boil. Reduce the heat; cover, and simmer for 10 minutes.
Just before the 10 minutes are up, mix together the water and gluten-free flour. Remove the pan from the heat and stir in the flour mixture until evenly distributed.
Place over medium-high heat to bring to a boil, stirring frequently. Notice the thickening of the sauce and remove it from the heat again when the sauce stops thickening. This should take about 30 seconds to a minute once your sauce comes to a boil.
Stir in the sour cream until the sauce is an even consistency. Return to the stove over medium heat and heat the sauce, stirring constantly. Do not let the sauce boil, as this will cause it to separate. When the sauce is hot, remove it from the heat immediately.
Serve over wide, gluten-free noodles.
My recipes avoid all ingredients listed on the American Latex Allergy Association website, and on Japan's National Institute of Health Sciences website, as known for or suspected of cross-reacting with latex as well as a few other ingredients that I have discovered elsewhere. However, latex-fruit syndrome is still an emerging issue and poorly understood. There may be other foods that cross-react, and people with latex-fruit syndrome often have other food allergies independent of their latex allergy. Each individual is different, so be sure to discuss with your allergist the safest way for you to try out ingredients that are new to you before you cook with them.