Recipes
Beef Stroganoff My GF version
By: Lisa Amnotte
From an old (23 yrs) Betty Crocker Cookbook Serve over gluten free noodles or rice. For a spin on flavor- replace ½ Cup broth for white wine.
Details
- Prep Time:
15 min - Cook Time:
25 min - Ready In:
40 min
Servings: 6 servings
Ingredients
- 1½ lbs beef tenderloin/boneless top loin steak, about ½ inch thick
- 2 Tbls butter-(low fat –I use Pam)
- 1½ Cups beef broth- (herb ox or better than bouillon)
- 2 Tbls Ketchup (I use Heinz)
- 1 tsp salt (to taste)
- 1 small clove of garlic minced or ½ tsp powder
- 1 Cup sliced mushrooms (fresh is best)
- ½ Cup chopped onion
- 3 Tbls corn starch
- 1 Cup sour cream GF (can use low fat just watch temp)
Directions
- Cut beef across the grain into strips (about 1 ½” X ½”) Cook and stir beef in butter (or sprayed I use Pam) in 10 inch skillet over low heat until brown about 5 minutes. Reserve 1/3 cup of broth.
- Stir remaining broth, ketchup, salt and garlic into skillet. Heat to boiling; reduce heat. Cover and simmer for about 10 minutes- until tender. Stir in mushrooms and onion. Cover and simmer for 5 minutes.
- In a cup add first cornstarch, then broth stir well and slowly add to beef mixture. Heat to boiling; stirring constantly for 1 minute.
- Reduce heat, stir in sour cream heat through.
- Serve over gluten free noodles or rice.
I tried this Stroganoff last night for dinner! It was awesome. I totally enjoyed it served over rice.