I had a playdate at my house yesterday and my friend mentioned Beef Stroganoff. I LOVE Beef Stroganoff, yet never make it because my husband doesn’t like it which is a bummer. BUT, my husband has been out of town — so I figured it would be a good time to make up a batch!
1 pound steak, cut into cubes
2 tablespoons gluten free flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced or 2 TBSP of dried onions
8 ounces canned mushrooms
8 ounces beef broth
1 (15-ounce) can gluten free cream of mushroom soup
1/4 tsp nutmeg
1 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 cup sour cream
Cooked gluten free penne pasta
Sprinkle the steak with salt, pepper, garlic powder and then with 1 TBSP of flour.
In a large skillet, brown steak in the olive oil and butter.
Remove the steak from the pan.
Add the onion and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with remaining flour.
Put the steak back into the pan with the onion and mushrooms.
Add the mushroom soup and beef broth with nutmeg. Cook over low heat for about 15 minutes, until thickened. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve.
Serve over cooked noodles.
Adapted from: Paula Deen