Gluten Free Bean Stroganoff

Ingredients                                                                                                        

1 cup dried pinto, cannellini, soy or borlotti beans (Soak, cook until tender then drain) OR 1 & 1/2 cans of cooked beans drained and rinsed

2 medium onions or a large leek

2-3 tablespoons of butter or butter alternative like Naturli, or coconut oil

150g chopped mushrooms "white or swiss brown"

1/4 cup gluten free flour, eg Organ or Casalare plain flour

1 Tbsp Smoked Paprika (sweet paprika is ok if smoked is not available)

1/2 tsp salt

Black pepper to taste

1 cup milk (rice milk works well)

2 Tbsp dry sherry or 1 Tbsp white wine vinegar

1 Tbsp dark soy sauce

1/2 cup sour cream Loco brand dairy-free sour cream is a good alternative

1 Tbsp fresh parsley

 

Method

Dice onions or leek. Heat butter or oil in a large pan or heavy-based pot.

Saute onion/leek until soft and golden brown. Don't hurry this step.

Add mushrooms and cook for another 5-8 mins

Stir in flour gradually to prevent lumps forming.

Add paprika, salt and pepper and cook for a few mins, stirring continuously

Gradually stir in milk to make a thick sauce.

Stir in sherry or vinegar and soy sauce.

Reduce heat and add sour cream, cooked beans and parsley.

Allow to heat through and serve with brown rice or on top of mashed potato

 

(Original Recipe from "Meals without Meat" by Alison Holst, modified and tested by our lovely Leanne)