Thursday, January 12, 2012

Beef Stroganoff

Beef Stroganoff (6 servings)
(Adapted from Betty Crocker)
egg-free/gluten-free

1 lb. GROUND BEEF
1 ONION, diced
1 clove GARLIC, minced
1/4 cup BUTTER
1 1/2 cups BEEF BROTH
1/2 teaspoon SALT
1 teaspoon WORCESTERSHIRE SAUCE
1/4 cup GLUTEN-FREE FLOUR
1 1/2 cups SOUR CREAM
3 cups GLUTEN-FREE NOODLES, cooked

1. Brown the ground beef in a skillet and drain off the fat.
2. In the skillet, melt the butter and add the onion and garlic. Fry until tender.
3. Stir in 1 cup of the broth, the salt, and the Worcestershire. Heat to boiling, cover, and simmer for 15 minutes.
4. In a small bowl, mix the remaining broth with the flour. Stir into meat mixture and heat to boiling. Stirring constantly, boil for one minute. Stir in the sour cream and heat until hot. Serve over noodles.

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