Saturday, March 17, 2012

Ahhh...Beef Stroganoff

You probably have a comfort food.  For my mother-in-law, it was popcorn.  If she had a stressful day, she would either eat popcorn-flavored jelly beans or popcorn.  For me, it is roast beef with mashed potatoes and gravy, or beef stroganoff.  If you love beef, this recipe will be a "keeper." 

Beef Stroganoff

Prepared gluten-free elbow or fettuccine noodles or rice
1 pound beef sirloin steak (or leftover roast beef)
1 tablespoon rice flour
½ teaspoon salt
2 tablespoons butter
1½ cups fresh mushrooms, sliced
½ cup onion, diced
1 clove garlic, minced

2 tablespoons butter
2 tablespoons rice flour
1 teaspoon gluten-free instant beef bouillon granules or powder
¼ teaspoon salt
1¼ cup water
½ cup sour cream
1 tablespoon additional rice flour

  1. Slice meat into thin strips while partially frozen, across the grain of the meat.
  2. Combine rice flour and salt. Coat meat with mixture.
  3. Heat butter in a skillet and add meat and brown quickly on both sides.
  4. Add mushrooms, onion, and garlic. Cook until onions are tender.
  5. Remove meat/vegetable mixture from pan and set aside. Reserve drippings in pan.
  6. To make sauce, add butter and rice flour to pan drippings in skillet and cook on medium high heat. Add bouillon, salt, and water. Stir constantly with a whisk until mixture simmers and thickens.
  7. Add meat mixture back into skillet. Combine sour cream and rice flour, and add to meat mixture. Heat through, but do not boil. Serve over cooked gluten-free elbow or fettuccine noodles, or rice.

Serves 5 to 7

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