Gluten Free Beef Stroganoff


Serves 4 | Preparation Time: 20 mins | Cooking Time: 60 mins


600g pack of Tasman's Gluten Free Beef Stroganoff (Stir-Fry)
2 tbsp olive oil
2 large brown onions, halved and sliced
4 garlic cloves, crushed
200g button mushrooms, halved
3 cups beef stock
1/4 cup sour cream
1/4 cup flat-leaf parsley, roughly chopped
25g butter
1 lemon, cut into wedges
Serving Suggestion: 600g chat potatoes, halved; or Guten Free ribbon pasta


  1. Place the potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. 
  2. Cook for 8-10 minutes or until tender. Drain. Allow to cool. Cut in half.
  3. Heat 1 tbsp oil in a large, deep frying pan over medium-high heat. Cook onion and garlic for 4-5 minutes until soft. Transfer to a plate.
  4. Add remaining oil and beef to pan. Cook for 5 minutes or until browned.
  5. Return onion and garlic to pan. Add stock. Bring to the boil.
  6. Reduce heat to medium and simmer for a further 10 minutes.
  7. Stir in sour cream and parsley. Cook for 1 minute until heated through.
  8. Meanwhile heat butter in a frying pan over medium heat. Add potato. Saute for 10 minutes or until golden. 
  9. Serve the beef stroganoff with crispy potatoes and lemon; or ribbon pasta (as shown).