Beef Stroganoff

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Ready to eat


  • 2 pounds beef sirloin steak, cut into 1/2 inch thick strips
  • 8 ounces fresh mushrooms, sliced
  • 2 medium onions, thinly sliced
  • 1 garlic clove, finely chopped
  • 1/4 cup butter
  • 2 cups beef stock
  • 1/2 teaspoon salt
  • 2 teaspoon Worcestershire sauce
  • 1/4 cup gluten free flour
  • 2 cups sour cream
  • 4 cups hot cooked egg noodles


  1. Cut beef across grain into 1/2-inch thick strips.
  2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  3. Cook beef in same skillet until brown.
  4. Stir in 1 cup of the stock and Worcestershire sauce.
  5. Heat to boiling; reduce heat.
  6. Cover and simmer 15 minutes.
  7. Stir remaining broth into flour; stir into beef mixture.
  8. Add onion mixture; heat to boiling, stirring constantly.
  9. Boil and stir 1 minute.
  10. Lower temperature. Keep warm until ready.


  • Stir in sour cream; heat until hot (do not boil).
  • Serve over noodles.