Beef Stroganoff

Ingredients

• 800 g beef Swiss steak or sirloin, cut into 1 cm strips
• 115 g canned sliced mushrooms, drained, liquid reserved
• 90 g onion, chopped (about 1/2 cup)
• 300 ml gluten-free beef broth
• 1 tablespoon cornstarch
• 1 teaspoon fine salt
• 1 1/2 teaspoons paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 80 ml milk
• 120 g sour cream
• cooked rice or gluten-free noodles, to serve

Method

1. Pat the beef strips dry. Heat a lightly oiled large skillet over medium-high heat and brown the strips in batches for 3-4 minutes, tossing often. Set aside.
2. Drain the mushrooms and reserve their liquid. Cook the onion in the same pan for 8-10 minutes until soft.
3. Pour in the beef broth, stir, and bring to a boil, then lower to a simmer.
4. Stir the cornstarch into the reserved mushroom liquid until smooth. Stir the slurry into the pan, bring back to a boil, and simmer about 10 minutes until thickened.
5. Stir in the milk, salt, paprika, pepper and garlic powder. Simmer 2 minutes.
6. Return the beef and mushrooms to the pan and heat through until the beef reaches 63 C (145 F). Remove from the heat.
7. Whisk a ladle of hot sauce into the sour cream, then stir that mixture back into the pan so the sauce stays smooth. Serve at once over rice or gluten-free noodles.