Stroganoff ala my mom's #recipe from @DarylWoodGerber

From Daryl aka Avery:

I'm just back from the Malice Domestic conference where I had a great time meeting up with fans and friends. I've shared lots of pictures on my Facebook page, so check it out.

As for food...I've been sharing a lot of sweets lately. I like my sweets! But I also like savory, and this is one of my mother's recipes, handed down to me. 

It's mother's day week, right? It's time to honor our mothers. We all had at least one, right?

One of my mother's favorite holiday pictures with my sister Kim and me.

This is comfort food to the max. Stroganoff. Whenever I make this, there are never any leftovers. It doesn't matter if I'm serving 2 or 10. Two can eat the whole thing. 

You see, right after we finish our first portion, then comes sneaky question: "Um, is there any more?" 

"Sure," I say. 

And suddenly, it's gone. Gone!! None for my lunch the next day. Boo-hoo. 

Just so you know, I'm sharing this recipe both regular and gluten-free. Stroganoff is typically made with wheat-filled items like pasta and gravy.  That's a little tough for me to do. The noodles...not your typical egg noodles. I haven't figured out why the gluten-free pasta makers haven't made noodles yet. They can make lasagna; they can make spaghetti and penne. So why not noodles? No matter. I used Ronzoni spaghetti, which, by the way, is really good. And it's in all the grocery stores now, not just specialty shops. Yay.

I made the sauce from scratch. My mother used to use Franco-American gravy in the jars. That made this a very simple meal to make. So if you can have gluten and don't care to make the gravy, go for your favorite in-the-jar gravy. Two jars for this recipe. And use regular pasta. :)

STROGANOFF

(Regular or *Gluten-free)

Ingredients:

(serves 6)

1 pound eye of round steak, cut into 1” strips

¼ cup flour (or gluten-free flour, depending on your needs)

1 teaspoon salt

10 grinds of a peppermill

2-4 tablespoons oil

1 yellow onion diced OR 2 scallions diced

2 -3 cups gravy (either store-bought or homemade * see recipe below for homemade - both regular and gluten-free)

4-5 mushrooms sliced

4 cups cooked pasta noodles (regular or gluten-free, depending on your needs)

1/2 cup sour cream (more if desired)

Directions:

As mentioned above: If you need to eat gluten-free, you know who you are, You can do it in this recipe by subbing out the regular flour with gluten-free and the noodles with gluten-free noodles.

That said…

If you are using homemade gravy, make it first (see below). Set aside.

Cut up round steak into 1” strips. Put flour (regular or gluten-free) and spices in a baggie. Add the meat and shake.

Heat oil in a large frying pan over medium-high heat. Add the chopped onions (or scallions). Add the steak dredged in flour. Stir and lower the heat. Cook, stirring occasionally, until the meat is browned on all sides, about 5 minutes.

Add the gravy (homemade or store-bought). Lower the heat and simmer for about 1 hour.

Meanwhile: cook the pasta noodles according to package directions. Pasta may be made ahead, rinsed and cooled, and then warmed by dousing in hot water.

After one hour, add the mushrooms to the meat mixture. Stir. Add the sour cream. Stir. Heat the mixture for about 5 minutes until incorporated.

Spoon mixture over portions of pasta noodles. Serve hot.

To make the gravy:

Ingredients:

¼ cup butter

¼ cup flour (regular or gluten-free rice or sweet rice flour)

2 -3 cups beef broth (regular or gluten-free beef broth)

1 teaspoon salt

10 grinds of peppermill

Directions:

Heat the butter in a saucepan until melted. Add the flour (or gluten-free flour), a little at a time, and stir, using a whisk. 

Continue to add the flour until it’s all incorporated.  Stir the mixture until it turns a golden brown.  Heat the broth  (I heated it for 1 minute in the microwave.) (The difference re: portion of broth is whether it is thickening too much. You want it to be a good consistency.) Add to the flour mixture. Stir until thickened. Set aside.

Enjoy!

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