Preparation time: 10 minutes

Cooking time: 40 minutes

• Beef Stroganoff

I didn’t try stroganoff until I was in college. But once I had, I was hooked for a lifetime. There is something about the deeply flavorful creamy sauce—along with the hearty beef, mushrooms, and onions—that is very enticing. I like it served over pasta, but it is equally good with rice.

Makes 2 servings (1 cup each)

• 8 ounces beef stew meat, cut into ½-inch cubes
• ⅛ teaspoon (dash) salt, plus additional for finishing, if desired
• ⅛ teaspoon (dash) freshly ground black pepper, plus additional for finishing, if desired
• 1 tablespoon canola oil
• ½ cup sliced white mushrooms, such as cremini or button
• ¼ cup diced onion
• 1 small garlic clove, minced
• ¾ cup gluten-free low-sodium beef broth, divided
• 1 tablespoon tomato paste
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped fresh dill, or ½ teaspoon dried dill weed
• 2 teaspoons sweet rice flour, or 1 teaspoon cornstarch
• 2 tablespoons sour cream or sour cream alternative
• 4 ounces gluten-free noodles, cooked; or 1½ cups cooked rice
• 1 tablespoon chopped fresh parsley, for garnish
• ⅛ teaspoon (dash) paprika, for garnish

1. Sprinkle the beef with the salt and pepper. In a heavy-lidded 3-quart saucepan, heat the oil over medium heat. Working in batches if necessary, add the beef and cook until browned on all sides and cooked through, 5 to 6 minutes. With a slotted spoon, transfer the beef to a plate. Add the mushrooms and onion to the pot and cook until the juices have evaporated, 2 to 3 minutes.

2. Add the garlic and ⅔ cup of the beef broth and cook, scraping the drippings from the bottom of the skillet. Stir in the tomato paste, mustard, and dill. Return the beef to the pan and simmer on low, covered, for 30 minutes.

3. Whisk the sweet rice flour into the remaining beef broth until smooth, then add to the pan. Increase the heat to medium and cook, stirring constantly, until the mixture thickens. Reduce the heat to low and stir in the sour cream.

4. Bring to serving temperature, but do not boil or the sour cream may curdle. Taste and add additional salt and pepper, if desired. Serve over hot cooked noodles or rice, garnished with chopped parsley and paprika.

Per serving: 500 calories; 26g protein; 21g total fat; 3g fiber; 50g carbohydrates; 50mg cholesterol; 357mg sodium