Beef Stroganoff

Beef Stroganoff is one of my favorite childhood dishes. I LOVED my mom's recipe.  She would make a big pot of it for all 9 of us, and there would never be any leftovers!  I had asked her for the recipe one time, but since she went by taste, it was really hard for her to give me an accurate recipe when I asked her for it.  What I ended up with had way too much sourcream in the sauce and just was not the same.  Even though this recipe is gluten and dairy free, it is the closest I have ever come to duplicating the recipe.  I hope you all enjoy it as much as our family does!

Beef Stroganoff

1 Pound Cubed Stew Meat

*  *  *  *

2 TBSP Butter

1/2 Medium Onion, Chopped

1/4 cup Fresh Parsley, Chopped

4 Medium-Large Mushrooms, Chopped

*  *  *  * 

1/2 Stick Butter

2 TBSP Rice Flour

4 TBSP Tapioca Starch

2 Cups Beef Broth

2 TBSP Potato FLOUR

1 tsp Garlic Powder

1 1/2 Cups Rice Milk

*  *  *  *

1 Package (16 oz) Flat Wide Noodles, cooked and drained

1/2 - 2/3 cup Non-Dairy Sour Cream (optional)

Salt to taste (about 1/2 tsp to start)

Directions:

1) Crock Pot Stew Meat on high for 3 hours, Lo for 6 hours.  When it is cooked break apart the meat so it is stringy. You can cook the meat on the stove, but I do not recommend it, because it won't fall apart and will be 'tough'.

2) When meat is about ready, using the second list of ingredients: In medium skillet melt butter and sautee onions til soft and lightly brown, then add mushrooms.  After a couple minutes add the fresh chopped parsley. (I usually stick the noodles in their pot about right now) 

3) For this step you really want to make sure that you have all of the 3rd set of ingredients measured out and at your finger tips.  In a large skillet melt butter and then vigorously stir in the rice flour and tapioca starch. Continue stirring vigorously as you slowly add the beef broth making sure no lumps form. Keep stirring the sauce as you add half of the potato flour followed by the milk and then the remaining potato flour and garlic. Stir 'til the mixture has the thickness you like for your Stroganoff adding milk if you need to thin it some. 

4)  At this point you can add the sour cream to the sauce if you choose.  In our family we add sour cream to our plates as we serve ourselves.  There are many benefits to doing it this way; each person can add the amount they want, my husband can use dairy sour cream, and some of our kids prefer no sour cream. We also salt to taste as we serve too, for the same reason. In the end combine the meat, sauce and noodles in one large dish.  We usually use the crock pot, since it is the largest of our already used pots/skillets.