3 pounds beef round steak
½ cup GF flour blend
2 t. salt
¼ t. pepper
½ t. dry mustard
1 t. garlic powder
2 medium onions, thinly sliced and separated into rings
8 ounces mushrooms, chopped (added at the end of the cooking time)
16 ounces concentrated GF beef broth
¼ cup red wine (optional)
1½ t. GF Worcestershire sauce, optional
1½ cup GF sour cream
¼ cup GF flour blend
Hot buttered GF noodles or fluffy rice
3 T. fresh-minced parsley
Trim all excess fat from steak and cut meat into 3 inch strips about ½ inch wide. Combine the flour, salt, pepper, dry mustard, garlic powder; toss with steak strips to coat thoroughly.
Place coated steak strips in crock-pot; stir in onion rings. Add beef broth, wine, if using, and Worcestershire; stir well. Cover and cook on low setting for 8 hours. About 1hour before you are done, add the mushrooms.
Before serving, combine sour cream with ¼ cup flour; stir into crock-pot. Serve stroganoff over hot buttered noodles* or rice, garnish with parsley.
Notes: *Use Mom’s Easy Egg Noodles from “Shortcuts & Miscellaneous” section of my cookbook.
Makes: Eight servings.
This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free CookingMy cookbook is available at:
http://www.celiacdiseaseinfo.org OR at Amazon.com