Beef stroganoff, lactose free, gluten free

Ingredients

• 500 g Hanger steak, sliced
• 150 g Champignons
• 150 ml Dry red wine
• 2 tbsp Olive oil
• 150 ml Homemade chicken stock
• 1 tbsp Worcestershire sauce
• 60 ml Sour cream, lactose free
• 1 pcs Small red onion
• 3 clove Garlic, minced
• 40 g Gluten free flour mix
• 1 tbsp Unsalted butter, lactose free
• 1 tbsp Parsley, fresh, chopped
• 1 tbsp Fresh thyme, chopped
• 1 tsp Salt
• 1 tsp Black pepper, ground

Method

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it starts shimmering.
2. Stir in the mushrooms and cook for about 3 minutes until they soften.
3. Season with salt and pepper then cook for an additional minute and turn off the heat then transfer the mushrooms to a bowl.
4. Now season the steak liberally with salt and pepper then toss it with the flour in a medium bowl until evenly coated.
5. Tap off excess flour gently and heat the remaining olive oil in the same skillet you used for the mushrooms.
6. Gently add the steak slices and cook until they get a rich brown colour for about 5 minutes.
7. Add the steak to the bowl containing the mushrooms.
8. Stir the wine into the skillet and add to the steak and mushrooms.
9. Melt the butter in the same skillet until it starts bubbling.
10. Sauté the onion for 3 minutes then add the garlic and cook for another minute.
11. Return all the contents of the bowl to the skillet then stir in the stock and Worcestershire sauce.
12. Simmer for about 8 minutes until the juices start thickening.
13. Turn off the heat then stir in the sour cream, parsley, and thyme.