Granny’s Beef Stroganoff

This is my mother in law’s recipe and my husband and oldest son’s favorite meal. It is the best comfort food. Even though I have her recipe and have watched her make it, my husband still says that it tastes and looks different than his moms. I guess mom’s cooking is always the best!

**You could make this GLUTEN FREE by using almond flour instead of all purpose and brown or white rice instead of noodles. Don’t skip the sour cream though!**

Ingredients

• 2 pounds beef sirloin, cut into bite size pieces
• 2 tablespoons all-purpose flour (sprouted whole wheat or whole spelt will work here too)
• 1 teaspoon salt plus more to taste
• ½ cup chopped onion
• 1 cup sliced mushrooms (fresh or canned works)
• 2 tablespoons butter
• 3 tablespoons all-purpose flour (sprouted whole wheat or whole spelt works here too)
• 1 tablespoon tomato paste
• 14 ounces beef broth or beef bone broth
• 1 cup sour cream

Directions

Combine flour and salt, mix with meat.

Heat skillet, brown meat, onions, and mushrooms quickly on all sides. Remove meat mixture.

Add butter to pan drippings and let melt. Scrape sides and bottom of skillet to pick up drippings.

Add flour and tomato paste and mix with the buttered pan drippings.

Add broth. Stir until clumps of tomato paste and flour incorporate into the sauce and until thickened.

Add meat mixture back to pan. Heat through.

Add sour cream and heat again, but do not bring to a boil. Taste and add salt if needed.

Serve over brown or white rice or egg noodles.

Use leftover mushrooms to make Nicole’s salad as a side!