Measurements

• 1 cup Beef Broth
• 2 tablespoons Butter
• 2 tablespoons Flour
• 2 cloves Garlic
• 2 cups Mushrooms
• 2 tablespoons Oil
• 1 teaspoon Paprika
• 1/2 teaspoon Pepper
• 1 teaspoon Salt
• 1 pound Sirloin Tenderloin
• 1 cup Sour Cream
• 1 tablespoon Worcestershire Sauce
• 1 Yellow Onion

Preparation Method

• In a large skillet, heat the oil over medium-high heat.
• Add the sliced sirloin tenderloin and cook until browned.
• Remove the beef from the skillet and set aside.
• In the same skillet, add the butter and melt over medium heat.
• Add the chopped yellow onion and minced garlic, and sauté until the onion is translucent.
• Add the sliced mushrooms to the skillet and cook until they are tender.
• Sprinkle the flour over the mushroom mixture and stir well to combine.
• Cook for 1-2 minutes to remove the raw flour taste.
• Gradually add the beef broth, stirring constantly to avoid lumps.
• Bring the mixture to a simmer and cook until it thickens.
• Stir in the paprika, pepper, and salt.
• Add the cooked beef back to the skillet and mix well.
• Reduce the heat to low and stir in the sour cream and Worcestershire sauce.
• Cook until the sauce is heated through, but do not let it boil.
• Serve the beef stroganoff over your choice of gluten-free pasta, rice, or mashed potatoes.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.