As always, life is busy here and I must run. Babies cry, children run and so forth.
I intended to post this last night (and the night before and the night before) but it obviously didn't get done.
One of the things I've missed most since starting with the food restrictions is stroganoff. I think that's pretty self-explanatory but you may be wondering why mushrooms? Well, besides the fact that mushrooms are yummy, I did an assessment of our diet (link is to the WHF's site's food advisor) over on World's Healthiest Foods and crimini mushrooms came up as one of the top foods to increase the nutrition of our family. So, I've been looking for (and finding) ways to work them into our diet. :) This was a win.
1 stalk celery, diced
1/2 medium onion, diced
8 oz sliced crimini mushrooms
1 pound ground beef
2 tablespoons glutinous rice flour (aka sweet rice flour)
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon granulated garlic (or 1 clove, minced)
1/4 teaspoon thyme
2 teaspoons dry mustard
1/4 cup dry white wine
2 cups plain rice milk
Brown the ground beef. Add onions, celery and mushrooms and saute until onions are translucent. Add the rice flour, salt and spices and mix well. Stir in the wine. Add the rice milk and mix well again. Bring to a boil then decrease heat and simmer for 20 minutes or until flavours are well blended and sauce has thickened. Serve over noodles (I use pahd Thai rice noodles), rice or mashed potatoes.