Beef Stroganoff

My mother would make this simple version of Beef Stroganoff with leftovers from a roast. Sometimes she would serve it over rice and sometimes over egg noodles. I prefer the noodles, but it is just as good with the rice … and also gluten free when made with rice and other GF ingredients. I still make this and her beef stew these many years later.

Beef Stroganoff
(Serves 6.)

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 pounds bite-size beef cubes, excess fat and connective tissue removed
• 1 onion, chopped
• 8 ounces of mushrooms; sliced button, baby bella, shitake or a mix
• 3 tablespoons flour (or gluten-free flour blend)
• 2 cups low-salt beef broth
• 1 teaspoon gravy master (optional)
• 3 tablespoons Worchester sauce
• 1 8-ounce container sour cream
• Salt and freshly ground pepper, to taste

Beef Stroganoff

In a large stew pot or skillet, heat the butter and oil over medium heat. Add the beef cubes and brown on all sides. Add the onion and mushrooms and cook until onions are translucent. Sprinkle the flour over the beef mixture and stir until the flour has been cooked and absorbed.

Slowly pour in a cup of broth, stirring constantly. Add more broth as necessary until the consistency of gravy. Add the gravy master and Worchester sauce. Bring to a boil, then reduce the heat to simmer, making sure gravy is still the proper texture. When beef is cooked through, stir in as much of the sour cream as you like. Gently reheat, add salt and pepper to taste, and serve.