Beef Stroganoff

  1. 12 oz egg noodles
  2. 1/4 cup gluten-free flour (or regular flour)
  3. 1 1/4 lbs beef tenderloin tips 1/2 inch thick (or stew meat)
  4. 1/4 cup butter divided
  5. 12 oz canned button mushrooms sliced (can also use fresh)
  6. 10 1/2 oz beef broth
  7. 2 tbsp tomato paste
  8. 1 tbsp worcestershire sauce
  9. 1 cup sour cream
  1. Cook egg noodles according to package directions Drain Keep warm
  2. Place flour in a large ziploc bag Add beef to bag Shake to coat well Can add a little extra flour if needed
  3. Melt 2 tbsp of butter in large skillet Add beef to skillet Cook until all pieces are brown on all sides
  4. Transfer beef amp pan juices to a bowl amp set aside
  5. Melt remaining butter in skillet Add mushrooms amp cook until heated through If using fresh will need to cook until tender about 5 minutes Stir in broth tomato paste amp worcestershire sauce Bring to a boil scraping up any browned bits on bottom of skillet
  6. Return beef amp juices to skillet Cook until sauce thickens about 5 minutes Stir in sour cream until hot
  7. Serve over noodles

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