Sometimes you got to have home cooked meals that make you warm on a snowy day. This is closer to a traditional hamburger helper, and is super simple to make. It does use Kombu instead of Worcestershire sauce. So if you have a fish allergy this is a great alternative that doesn’t compromise on flavour. (If you don’t have a fish allergy by all means use low FODMAP Worcestershire instead)
low [FODMAP] Beef Stroganoff
This will warm you up on a snowy day
Servings: 4 people
Ingredients
- 1 lb ground beef
- 400 grams sliced and chopped oyster mushrooms ~2 packages
- 1 tbsp garlic infused oil
- 1 tbsp onion infused oil
- 3 cups low FODMAP beef broth
- 1 sheet kombu seaweed (6 inch by 6 inch piece) can substitute 1 tbsp low FODMAP worcestershire sauce in a pinch
- 1/2 tsp salt
- 2 tbsp cornstarch
- 1/2 cup Cold water
- 3/4 cup sour cream
- 1 tbsp chopped fresh parsley
- 3 cups cooked egg noodles
Instructions
- Cook Egg Noodles according to directions.
- Simmer seaweed in beef broth for 30 mins.
- Cook ground beef and mushrooms in garlic and onion oil.
- Remove seaweed, then add beef broth to cooked beef/mushroom mixture, and add salt.
- Bring to boil, then cover and reduce heat to simmer for 15 minutes.
- Cook egg noodles
- Prepare cornstarch flurry by mixing cornstarch and cold water.
- Add cornstarch slurry to beef mixture to thicken.
- Add sour cream & parsley and heat until hot. Do not boil. serve over noodles