Sommer's Stroganoff Ibs Safe

Experience comfort food reimagined with "Sommer's Stroganoff IBS Safe," a wholesome and flavor-packed recipe designed for those with sensitive digestive systems. This low FODMAP version of the classic dish swaps traditional ingredients for gut-friendly alternatives like lean beef, lactose-free sour cream, and low FODMAP gluten-free pasta, ensuring a creamy, hearty meal that won't compromise your tummy. Fresh, vibrant veggies like carrots, zucchini, and low FODMAP mushrooms add color and nutrition, while a luscious sauce made from unsweetened almond milk and vegetable stock ties it all together. Ready in just 45 minutes, this comforting stroganoff is a quick and satisfying weeknight dinner that's perfect for anyone following an IBS-friendly diet. Serve it up, garnish with fresh parsley, and savor the balance of indulgence and wellness!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 g Lean beef (sirloin or tenderloin), thinly sliced
• 250 g Low FODMAP gluten-free pasta (e.g., brown rice or quinoa-based)
• 120 ml Lactose-free sour cream
• 100 ml Unsweetened almond milk
• 200 ml Low FODMAP vegetable stock
• 2 tbsp Olive oil
• 1 Carrot, finely chopped
• 1 Zucchini, diced
• 100 g Button mushrooms (canned or fresh, low FODMAP portion)
• 1 Bay leaf
• 1 tbsp Cornstarch
• 1 tsp Garlic-infused olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley (optional, for garnish)

Directions

Step 1

1. Cook the low FODMAP gluten-free pasta according to the package instructions. Drain and set aside.

Step 2

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef, season with a pinch of salt and pepper, and sear until browned on both sides, about 2-3 minutes per side. Remove the beef and set aside.

Step 3

3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped carrot, diced zucchini, and mushrooms for 5-7 minutes, or until softened.

Step 4

4. Sprinkle the cornstarch over the sautéed vegetables and stir to coat evenly.

Step 5

5. Gradually pour in the low FODMAP vegetable stock and unsweetened almond milk, stirring constantly to create a smooth sauce. Add the bay leaf and bring the mixture to a gentle simmer.

Step 6

6. Stir in the lactose-free sour cream and garlic-infused olive oil. Let the sauce simmer for 3-4 minutes, allowing it to thicken and absorb the flavors.

Step 7

7. Return the seared beef to the skillet, along with any accumulated juices, and stir to combine. Cook for another 3-4 minutes until the beef is heated through.

Step 8

8. Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.

Step 9

9. Serve the stroganoff over the cooked gluten-free pasta. Garnish with fresh parsley if desired, and enjoy your IBS-friendly meal!

Nutrition Facts

Serving size	(746.6g)

Amount per serving	% Daily Value*
Calories	1203.1

Total Fat 66.1g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 300mg	0%
Sodium 358.3mg	0%
Total Carbohydrate 22.0g	0%
Dietary Fiber 4.5g	0%
Total Sugars 5.7g
Protein 116.8g	0%

Vitamin D 44.1IU	0%
Calcium 264.9mg	0%
Iron 12.2mg	0%
Potassium 2179.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 40.6%

Carbs: 7.7%