My doctor recently told me that I have to go 100 percent dairy free for a month ... and quite possibly longer. So I'm now working on recipes for dairy free. This is not my original recipe .... I found several online and combined them to come up with something that I would like. And I have to tell you ... this is AWESOME! I like it even better than my regular stroganoff recipe I have made all these years...
1 lb stewing beef, cut into small chunks
1 cup spaghetti squash (optional, see note at end)
1/2 cup flour
A bit of fresh ground black pepper
Margarine (have some on hand) and Olive oil
2-3 cups mushrooms
1 large onion, peeled and diced
3 clove garlic, minced or diced
1 beef bouillon cube
1/4 tsp dry mustard
3/4 cup water
3 tbs tomato sauce
3 tbs red wine
Place beef into Ziploc (or brown paper) bag with flour and pepper. Shake until well and uniformly coated.
Melt 2 tbs margarine in a large skillet. Add mushrooms and saute. Remove and set aside.
In the same pan, combine onions and garlic. Saute and set aside with mushrooms.
Add more margarine (or olive oil) to skillet with meat and cook, stirring until meat is nearly done.
Crumble bouillon and dry mustard together, and sprinkle over meat. Add water. Bring to a boil and simmer for a couple of minutes.
Add the onions and mushrooms, tomato sauce and red wine. Stir together and simmer. Once bubbly, remove from heat.
Serve over egg noodles.
I like to add spaghetti squash. To prepare the squash, cut in half and remove seeds. Place halves face side down in glass casserole pan with 1/8 inch water, just enough to coat the bottom. Bake at 400 degrees for 45 minutes. Using a fork, remove all the spaghetti innards.
Mix one cup into this recipe when adding the onions and mushrooms. You may need to up the water content just a bit. This adds some good fiber to the dish and a great consistency.