Beef Stroganoff

Ingredients:

- 1 lb stewing beef, cut into 1/2 inch cubes

- 1/4 onions, diced

- 5-8 medium white mushrooms, quartered

- 1/2 cup tomato paste

- 1/2 cup sour cream

- 1/4 cup beef stock

- 3 tbsp olive oil

- 1 tsp corn starch

- 1 cloves garlic, minced

- 1 tbsp ginger, minced

- 1 tsp tarragon

- 1 tsp salt

Preparation:

- Marinate beef with 1/2 tsp salt and corn starch.

- In a bowl, mix tomato paste, sour cream, and beef stock into a sauce. For dairy-free alternative, replace sour cream and beef stock with lactose-free milk.
- In a skillet, heat 2 tbsp oil on medium-high heat. Add beef and stir fry until the meat start to change color. Take beef out and set aside.

- In the same skillet, heat remaining oil on medium heat. Add onion, ginger, and garlic. Stir fry until aromatic. Add mushrooms and the sauce. Mix in the beef. Sprinkle with tarragon and the remaining salt.

- When the sauce starts to bubble, turn heat down to simmer for 30 minutes. Serve with gluten-free pasta.