Beef Stroganoff

Olive oil
1 T rice or oat flour
1 cup beef broth
1 lb beef tenderloin, sliced ¼ inch thick and cut into 1-inch pieces
1 medium onion, thinly sliced
1 8-oz package sliced mushrooms
3 T sour cream
1 tsp Dijon mustard
2 T chopped fresh dill
salt and black pepper

Heat 1 ½ T olive oil in a small saucepan over medium heat and whisk in flour, stirring constantly for 2 minutes. Add broth , whisking constantly, and bring to a boil. Reduce heat to low and simmer, whisking occasionally, 3 minutes. Remove from heat.

Pat beef dry and sprinkle with salt and pepper. Heat 2 T oil in a heavy skillet over medium-high heat and saute beef in two batches, turning once, until browned on both sides but still pink inside, about 1 minute. Transfer to a plate.

Heat 1 T oil in the same skillet over medium heat and saute the onion, stirring occasionally, until golden brown – about 3 minutes. Add mushrooms and continue stirring occasionally, until the mushroom liquid is evaporated and the mushrooms are browned – about 8 – 10 minutes. Return meat and its juice to skillet and stir to combine.

Reheat sauce over low heat (but don't boil), then mix in sour cream, mustard, dill, salt and pepper.

We serve the sauce only to those who can eat dairy, and Julie gets just the meat mixture and noodles. We use egg noodles for those who can have them, and rice spiral-noodles or elbows for Julie. You could serve it over rice, too. A side of steamed broccoli or some other vegetable and we've got a meal!