Tuesday, April 16, 2013

Hamburger Stroganoff

I used to make hamburger stroganoff with a can of cream of mushroom soup. Until I tried this. It tastes amazing and really isn't any harder to make. You can easily use regular flour, regular ketchup, regular sour cream, and regular pasta or egg noodles if it makes no difference to you!

1 lb ground beef
1/2 c chopped onion
2 cloves garlic, chopped
1 1/2 c beef broth
1/4 c gluten-free flour or potato starch
2 tbsp ketchup
1 tsp salt
1 c sour cream
1 lb corn fusilli pasta, cooked

Mix the flour into one-third cup of broth and set aside. Brown the beef with the onions in a large skillet; drain grease. Add to the beef: remaining broth, ketchup, salt, and garlic. Heat mixture to boiling; reduce heat. Cover and simmer for 5-10 minutes. Stir flour mixture into the beef mixture and boil, stirring for one minute. Reduce heat to low. Stir in the sour cream and heat until hot. Serve over the cooked noodles. Sprinkle with pepper to taste.

No comments: