400g beef rump steak, trimmed
1 tbsp lactose free butter
1 tbsp olive oil
1 stalk celery, chopped
2 tsp paprika
1 tbsp chives
½ x 20g pack flat-leaf parsley, chopped
400g gluten free pasta
1 tbsp gluten free plain flour or rice flour
300ml low FODMAP beef stock
1 tbsp Dijon mustard
1 tbsp tomato purée
3 tbsp lactose free double cream
Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.
In a large, non-stick frying pan, melt half the lactose free butter with half the oil.
Increase the heat, then quickly sear the beef in batches until browned on both sides.
Remove the meat and set aside. Boil the gluten free pasta.
Add the remaining lactose free butter and oil to the pan and soften the celery for a few mins.
Stir in the gluten free flour for 1 min, then gradually stir in the low FODMAP stock.
Bubble for 5 mins until thickened, then stir in the paprika, mustard, purée, lactose free cream and seasoning.
Bubble for 1 min more, then return the beef to the pan.
Drain the gluten free pasta, toss with half the parsley and chives, season, then serve with the creamy stroganoff, sprinkled with the remaining herbs.
Recipe adapted from: Good Food