Ultimate Beef Stroganoff, Gluten Free Dairy Free
Printer friendly recipe card for multiple batches Ultimate Beef Stroganoff for the freezer (OAMC)
Printer friendly freezer labels for Ultamate Beef Stroganoff
![](https://angelaskitchen.com/wp-content/uploads/2009/09/Screen-Shot-2012-07-29-at-8.01.22-PM-300x300.png)
The Recipe: Gluten Free Dairy Free Ultimate Beef Stroganoff
- 3 pounds beef stew meat
- 1 teaspoons salt
- 1 each onion, sliced
- 1/4 teaspoons garlic powder
- 1 tablespoons gluten free Worcestershire sauce
- 1 1/2 cups gluten free beef broth
- 1 tablespoons gluten free ketchup
- pepper, to taste
- Thickening Agent:
- 3 tablespoon corn starch
- 1/3 cups apple juice
- 8 ounces mushrooms, sliced
- On Serving Day:
- 1/2 cups gluten and dairy free tofu “sour cream” (such as Tofutti brand) or gluten and dairy free plain yogurt (soy, rice or coconut based)
- Divide all ingredients among 4 gallon freezer bags. Freeze. In a bowl mix thickening agent (corn starch and apple juice). Divide thickening agent among 4 quart size freezer bags. Add 4 oz of mushrooms to each of the quart bags of thickening agent. Place near or with the gallon freezer bags. (Angela’s note: when I have separate bags for one meal, I put the small and large bag both into another gallon sized bag to keep them together. OR after the bags are frozen flat, I use freezer tape or rubber bands to keep them together.) Freeze all ingredients.
- To serve: Thaw. Place in crock pot on low for 7-8 hours or high for 4-5 hours (high for 7-8 if fully frozen). Leave quart bags to defrost. When cooked contents of quart bag to crock pot. Cook on high for 15-30 min. Add 1/2 cup of tofu “sour cream” or gluten and dairy free yogurt of choice and serve over gluten free pasta, rice or potatoes.
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