Beef Stroganoff

As Follows

  • 2 pounds sirloin, cut into thin strips
  • 1 cup brown rice flour
  • 1/3 cup butter, divided use
  • 1 yellow onion, diced
  • 16 ounces sliced mushrooms
  • 1/4 cup dry sherry
  • 2 cups beef stock
  • 2/3 cup sour cream
  • 1 tablespoon fresh thyme
  • 1 tablespoon salt
  • 3 teaspoons black pepper
  • 1 package egg noodles, cooked according to package directions
  • 3 tablespoons butter (for egg noodles)


  1. Dredge the sirloin strips in flour. In a large skillet over medium-high heat, melt 1 tablespoon butter and brown the sirloin strips, about 3 minutes on each side.

  2. Set meat aside and add remaining butter to skillet. Sauté onions and mushrooms, about 5 minutes. Return meat to skillet until to desired temperature and add salt and pepper. Stir well.

  3. Add sherry, thyme and beef broth and bring to a boil. Reduce heat. Cover and simmer for 1 hour.

  4. Taste and adjust seasonings, adding more salt or pepper, if desired. Remove from heat and stir in sour cream. Serve immediately with buttered egg noodles.