300gBoneless Rib Eye Steak(thinly sliced into strips*)
2tablespoongarlic-infused oil*
40g(3tbsp) butter
4spring onions (chopped)(only the green parts)
400gcanned mushrooms(sliced)
2tablespoongluten-free flour
500mlbeef broth
1tablespoonDijon Mustard
150g(⅔ cups) lactose-free Sour Cream
salt & pepper
To Serve:
300ggluten-free pasta(you can also serve over mashed potatoes or rice)
Instructions
Place a large deep pan or dutch oven over medium-high heat. Add 2 tablespoon oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches (if you need to) so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
Add 2 tablespoon butter, chopped spring onions and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
Add 2 tablespoon flour and sautee for a minute stirring constantly.
Add half the broth while stirring. Once incorporated, add remaining broth.
Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove.