2 Tbsp butter or margarine
2 lbs chuck roast, well-trimmed and sliced thin
1/2 small onion, diced
1/2 tsp garlic salt
1 (14.5 oz) can gluten free cream of mushroom soup (Health Valley, Yeah!)
1 Tbsp Worcestershire sauce
1 gluten free beef bouillon cube (Try Herb-ox)
1/4 cup rice flour
1/2 cup water
1 cup sour cream
Ground pepper and sea salt
In a large saucepan, melt butter. Add sliced beef, onion, and garlic salt. Saute for a few minutes over medium high heat until the beef is browned on the outside, but pink on the inside. Add the Gluten Free Canned Cream of Mushroom Soup, Worcestershire sauce, and beef bouillon cube. Cover and let simmer over medium low heat for 12-15 minutes.
Meanwhile, in a container with a tight fitting lid, pour in rice flour and water. Fasten lid and shake really well. Slowly pour into the saucepan while the beef is simmering, stirring well. Replace lid and finish simmering. Add sour cream, stirring well to incorporate. Season generously with ground salt and pepper. Serve hot over rice or gluten free noodles.
I have been trying to make a beef stroganoff for a while now, and it always came out so-so. This recipe had me shouting for joy. It tastes like the kind my mom used to make, perhaps better (Sorry mom). The picture does not do it justice. The simmering helps tenderize the beef, especially if you have a cut of meat that isn't tender. Another way to tenderize beef is to cut it across, not with, the grain.