This quick and easy meal has all the great taste of beef stroganoff, but for a fraction of the time and cost. Feel free to use fat-free yogurt instead of sour cream, if you’re watching your waistline.
2 pounds ground beef
1 onion, finely diced
8 oz mushrooms, finely sliced
1 16oz carton sour cream
2 Tbsp Better Batter Gluten Free Flour
1/8 tsp pepper
salt to taste
1 recipe Egg Pasta, prepared as noodles or store bought gf noodles (we like glutano tagliatelli)
Boil pasta water. Cook the pasta.
Brown the ground beef in a large skillet. Add the onions and mushrooms and let simmer for about 10 minutes or until they are softened.
Add the flour, stirring to coat and cook for another 2 minutes.
At the last minute, stir the sour cream, salt, and pepper into the stroganoff. Put on top of pasta and serve.