Beef Stroganoff with Leftover Steak

There was one good sized steak leftover from our grill out this past weekend, which is plenty for just my husband, but not for the both of us to share. Instead of battling it out for the lone steak, I decided to get creative and make one of my classic favorites, Beef Stroganoff.

My mom used to make this dish quite frequently, and I always enjoyed it. Although gluten-free egg noodles are virtually non-existent, you can substitute just about any GF noodle without sacrificing taste.

Beef Stroganoff with Leftover Steak

You will need:
1 teaspoon minced garlic (or one fresh minced clove)
1/4 cup butter
1 medium onion, diced 
8 ounces mushrooms (I used baby Bellas)
 Dash salt
Leftover Steak (preferably 1 to 1-1/2 good sized steaks)
1-1/2 cup Progresso beef broth, divided
1 teaspoon Lea & Perrin's Worcestershire Sauce
1/4 cup King Arthur Gluten Free Multi-Purpose Flour
1-1/2 cups sour cream 
1 package Glutino Rotini Noodles

1) In a large skillet, melt butter over medium heat. Add garlic, onion, and mushrooms and saute for about 10 minutes or until onions begin to turn clear.

2) Remove vegetables from pan. Slice leftover steak into thin strips. Add to skillet with 1 cup of beef broth, salt, and Worcestershire sauce and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes.

3) Meanwhile, prepare noodles according to package directions.

4) Add the remaining 1/2 cup beef broth to the skillet and the flour. Add onion mixture and bring to a boil.Continue stirring for about 1 minute. Mix in sour cream and heat, do not boil or over cook.

5) Serve over noodles. 

Adapted from Betty Crocker's Classic Beef Stroganoff