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Stroganoff on noodles or sliced russet potatoes Recipe

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This recipe for Stroganoff on noodles or sliced russet potatoes is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs Ground Beef or Sirloin thinly sliced
8 oz or 1/2 lb Mushrooms washed and sliced
16 oz Pkg of Tinkyada Gluten Free Wide Noodles
4 T Margarine
1 C Chopped Onion
1-2 Garlic Cloves chopped
2 T Sweet Rice Flour
1 T Ketchup
1 T A-1 Steak Sauce or Worchestershire
1/2 tsp Salt
1/2 tsp Pepper
2 C Gluten Free Beef Broth
1/2 tsp Dried Dill
1/2 C White Wine or 1/4 C Apple Juice
16 oz Sour Cream or Dairy Free Alternative
Directions:
Directions:
Boil water for noodles. Cook According to package directions and drain. Brown ground beef or sliced sirloin and1 T margarine or oil in large fry pan. Drain. Remove meat from skillet and set aside. In same skillet saute 3 T margarine, onions, garlic, and mushrooms. Cook till onions are translucent.
Remove onions, garlic and mushrooms adding them to meat you have set aside. In same skillet add Sweet Rice Flour, ketchup, A-1 Sauce, salt and pepper. Gradually add beef broth and bring to a boil. Put meat, onion, garlic and mushrooms back in pan. Reduce heat and simmer 5 mins. Stir in white wine, dill and sour cream. Heat thoroughly and serve over noodles or hot baked sliced potatoes.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
DO NOT SUBSTITUTE CHICKEN BROTH for the beef broth.
This meal is especially good made using elk meat and served along with green peas or a green salad.

 

 

 

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