Beef Stroganoff

We made this with gluten-free flour mix and sour cream substitute and it came out great!

8 ounces sliced mushrooms
3/4 to cup sliced onion
6 tablespoons butter (divided into 4 and 2 tablespoons)
1/4 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound of stirfry or stew beef, cut into small strips
1 1/4 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons flour
1 cup sour cream

In a skillet over medium-low heat, cook mushrooms and onion in 4 tablespoons of butter until tender. Remove vegetables from the butter; set aside.
In a food storage bag or shallow bowl, combine 1/4 cup flour, salt, and pepper; dredge meat in the flour mixture. Add remaining butter to the skillet. Brown beef quickly in butter. Add beef broth and Worcestershire sauce and heat through.
Stir the 2 tablespoons of flour into the sour cream until smooth. Add sour cream mixture to the meat mixture, stirring to blend.
Add mushrooms and onions; cook over low heat until thickened and hot.
Serve over hot rice or noodles.

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