1 1/2 pounds tender beef, thinly sliced flank steak, or sirloin, cut into thin strips 2 cups mushrooms 1 cup sliced onion 2 cups gf beef broth olive oil 1/8th cup red wine 1 cup gf sour cream 1 tablespoon gf flour 4 ounces gf pasta salt and pepper
Cook pasta per directions. Meanwhile, saute onions in olive oil in large skillet, remove from heat, set aside. Add a small amount of oil to same pan and saute steak quickly over high heat. Add onions back to pan and stir in beef broth. Mix sourcream and flour. Add a small amount of liquid from the pan to the sour cream mixture and stir until smooth. Move steak and onions to the side of the skillet and add sour cream mixture, stirring until nicely mixed. Blend with steak and onions. Cook at medium-heat until sauce has a nice, medium-thick consistancy. Stir in wine. Add mushrooms. Add salt and pepper to taste. Serve over pasta or rice.