This recipe was inspired by the beef stroganoff at the famous Russian Tea Room in New York City. Tender slivers of beef are surrounded by a creamy, savory sauce subtly enhanced by tomato and mushroom and served over egg noodles or rice. The original was made with filet mignon. For budgetary purposes, we’ve given you instructions for making it with a more economical cut of beef.

2 lbs lean boneless sirloin or bottom round steak, in one piece (trimmed of fat and gristle)

2 teaspoons salt

1/2 teaspoon fresh ground pepper

4 tablespoons butter

1 medium onion, thinly sliced

1 tablespoon Better Batter Gluten Free Flour
1 Tablespoon prepared Dijon style mustard)

1/2 cup dry white wine

1 teaspoon tomato paste
1 tablespoon minced onion

1/2 lb mushrooms, thinly sliced
(porcini are good)
2 tablespoons dry white wine

1 cup sour cream, warmed


Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat).

Cut pounded meat into 2×1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes.

Heat 2 TBS butter in a frying pan large enough to hold everything. Add sliced onion, cook over low heat for 10 minutes.

Turn heat to medium. Add meat to pan and cook for 3 minutes, turning meat to brown evenly.

Stir in flour and mustard, and cook 1 minute more.

Add 1/2 cup wine and tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.

In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 TBS wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Add warmed sour cream.

Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.

Serve over hot egg noodles or rice with a vegetable and beets on the side.