'20-Minute' Low FODMAP Beef Stroganoff

The smooth, buttery sauce of beef & mushroom stew is like no other.

Keep your taste buds tickled and your tummy happy with this easy 20-minute recipe that will keep you licking your lips for more.

Makes: 3 serves

Prep time: 10 mins

Cooking time: 10 mins

Cost per serve: $15

You'll need:

• 300g stir fry beef 

• 2 tbl Cobram Estate Garlic Infused Extra Virgin Olive Oil

• 1 tbl butter

• 4 sprigs of spring onion, chopped, green parts only

• 400g canned champignon mushrooms, sliced

• 2 tbl gluten-free flour

• 500ml Massel liquid stock (beef flavour)

• 2 tbl tomato paste

• 1 tbl Maille Dijon Mustard

• ⅔ cups lactose-free sour cream

• 300g Orgran gluten free pasta (macaroni, spirals or penne)

• Salt & pepper to taste

How to make it:

• Place a large pan over medium-high heat. Add olive oil, and once hot, add beef strips. Cook until no longer pink.

• Remove beef to a plate and cover to keep warm.

• Add butter, spring onions and mushrooms. Simmer for 5 mins or until spring onions and mushrooms are soft.

• Add flour and mix in, then add half the cooking stock while stirring. Once incorporated, add remaining stock.

• Add tomato paste, sour cream and mustard, stir until mixed in.

• Simmer, then reduce heat to medium-low. Once sauce thickens, add beef back into the sauce.

• Serve over gluten free pasta.

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