Recently, I was craving beef Stroganoff – and was a bit horrified when Porter told me that he’d never had it made from scratch. Yep, when you say “Stroganoff” to my husband, he would think “Hamburger Helper”. Eek!
Stroganoff was one of those things that I cooked fairly often when I was a bit younger and living alone. It’s one of those dishes that I’d just throw together, without a lot of thought as to measurements. THIS time, I made sure to measure as I went, so I could share the recipe with all of you!
Oh, and yeah… made this version gluten free!
1 1/2 lbs beef sirloin
Freeze sirloin for about 10 minutes, just long enough to make it easy to slice. Cut chilled beef into very thin slices.
Heat olive oil in a large pan, add beef and cook until well browned. Add onions and mushrooms to the pan, cook for about 3 minutes. Add broth, garlic, and Dijon mustard to the pan, stirring well to distribute.
Whisk together corn starch and white wine until smooth. Add corn starch mixture to the pan, along with sour cream and parsley, simmer till thickened.
Serve over rice, gluten free noodles of choice, or egg noodles (if you don’t need it to be gluten free).
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