Gluten free pastas have improved so much, even in the last 3 years since I have started this diet. There are lots of good options out there. Also, this ingredient list is fairly intense as far as gfcf products you might not have sitting around the house. If you have any questions, make sure to leave a comment and I will try to help. Enjoy.
11/2 lbs. petite sirloin steak
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 Tablespoons olive oil
1 cup sliced mushrooms (optional)
1 small onion, diced
1/2 teaspoon garlic powder
1/2 cup cooking sherry
1 Tablespoon Dijon mustard
10-16 oz. Gluten Free Beef Broth (I used Pacific natural foods)
2 Tablespoons sweet rice flour
1/4 cup sour cream substitute ( I used Toffuti sour supreme)
1 lb. gluten free noodles ( I used rotelle pasta)
Cut the steak into small cubes, and season with salt and pepper. Heat the oil in the a large, heavy skillet over medium-high heat and cook the beef until golden brown on all sides. Add the mushrooms, onions, garlic, sherry, and mustard. Cook about 5 minutes over medium heat, stirring constantly. Remove the mixture to a bowl.
Add all but 1/4 cup of the beef broth to the skillet over medium heat, scraping up all drippings from the bottom of the pan. Cook, uncovered, 10 minutes.
Stir the sweet rice flour into the remaining 1/4 cup of beef broth until smooth. Add to the skillet and stir over medium heat until the mixture thickens. At this point you might want to add more beef broth depending on how thick or thin you want your sauce.
Return the meat mixture to the skillet. Reduce the heat to low and stir in the sour cream substitute. Heat to serving temperature, do not boil. Serve over the noodles.