Simple beef stroganoff with gluten free pasta

Ingredients

• 1 lb sirloin steak, thin sliced (or 1 lb ground beef)
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 tablespoon cornstarch or gluten free flour (optional, for a thicker sauce)
• 1 cup gluten free beef broth
• 1 teaspoon gluten free Worcestershire sauce
• 1/2 cup sour cream
• Salt and pepper
• 10 oz gluten free pasta (wide noodles, fusilli or penne)
• Chopped parsley (optional)

Steps

1. 1Start the pasta water and cook the pasta by the package directions. Drain.
2. 2Season the beef with salt and pepper. Brown it in 1 tablespoon butter in a large skillet over medium-high heat, then move it to a plate.
3. 3Add the rest of the butter, the onion and the mushrooms. Cook about 6 minutes until soft and browned. Add the garlic for 30 seconds.
4. 4If using a thickener, whisk the cornstarch or gluten free flour into the cold broth first. Pour the broth and Worcestershire into the pan and simmer 3 to 5 minutes until slightly thickened. Skip the thickener for a thinner sauce.
5. 5Turn the heat to low, stir in the sour cream, and add the beef back. Warm through without boiling so the sour cream does not split.
6. 6Serve over the pasta and top with parsley.