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Beef Stroganoff

Cummulative Rating

Servings
Serves 4
Difficulty
Easy

Ingredients

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 Stock
Olive oil
1/8th cup red wine
1 cup Tofutti brand Sour Supreme
1 tablespoon gf flour
4 ounces gf pasta
salt and pepper

Directions

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. ( Cook meat in two batches) Add onions back to pan and stir in wine and Beef Stock. Mix sour cream 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. Add mushrooms and cook for a few more minutes until mushrooms are just tender. Add salt and pepper to taste. Serve over pasta or rice.

Tips

Serve over pasta or rice.

We used Tofutti brand Sour Supreme as a substitution for sour cream. (www.tofutti.com)

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Posted By Member: b
Posted Date: 1/14/2008

Very good - whole family liked it! I added a tsp of Better than Beef Boullion for a touch more flavor. I’ll definately make again.

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Posted Date: 3/7/2013

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