Gluten Free Beef Stroganoff

Beef stroganoff is a Russian dish of sautéed pieces of beef served in a white wine sauce with sour cream. 

From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. 

I use rump steak or topside steak and love this as a Winter warmer.

1 ½ kg          rump steak diced into 25mm (1 inch) cubes

1/2 cup         Gluten free general flour mix

2 tsp            salt

1/8 tsp          fresh ground pepper

1/2 tsp          dry mustard

2 med           onions, thinly sliced and separated into rings

200g             fresh sliced button mushrooms

1 cup            beef stock (I use 2 tsp of Tastes Divine beef stock mixed into 1 cup of water)

½ cup           dry white wine, optional

1 1/2            cups sour cream

1/4               cup Gluten free general flour mix

Trim most of the fat from steak and cut (dice) into 25mm cubes. Combine 1/2 cup flour, the salt, pepper and dry mustard in a plastic bad, add the dices rump steak and toss to coat thoroughly. Place coated, diced steak in Crock Pot and stir in onion rings and mushrooms.

Add beef stock and wine and stir well. Cover and cook on low setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup flour and stir into slow cooker. Serve stroganoff with hot cooked rice or a creamy mash.


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