I have posted a stroganoff recipe before, but this one is better! Not to mention it was VERY easy.
Place the following ingredients in your slow-cooker in this order:
1 onion, chopped
1 package beef tips
1 package baby bella mushrooms, sliced (or do the pre-sliced if you prefer)
1/2 cups water
1/4 cup gluten-free tamari
Cook on low for 7-8 hours.
You will also need the following:
1 16 oz package Tinkyada brown rice pasta spirals
2 tablespoons corn starch or tapioca starch
1/3 cup water
8oz sour cream
When you get home from work (or when others get home from work), prepare your favorite gluten-free noodles. I prefer Tinkyada brown rice noodles because they hold up well (meaning you can keep on cooking them and they don't turn to mush) and have a nice flavor and texture - no gritty, grainy-ness.
Meanwhile, turn your slow cooker to high. In a cup or small bowl, stir two tablespoons corn starch or tapioca starch into a small amount of water (1/3 cup) until well-mixed, then add into your beef mixture. Stir this in quickly so that it doesn't "gunk" up.
Once you have drained your noodles, add them to your beef mixture and turn off your slow cooker. Stir in 8 oz sour cream, and serve with a salad.
I thought when I made this Saturday that there would be plenty left over to have for lunch on Sunday. Not so much. There was barely enough for one person! Next time I will double the recipe so can have them again. My family LOVES this stuff!
Leave me a comment if you are interested in a dairy-free version. I use a method similar to the cream sauce mentioned here.