1 to 2 lbs beef round steak or cube steak
■3 TBS. of rice flour
■1 tsp salt
■fresh ground pepper
■1 onion chopped
■2 cloves garlic, minced
■1/2 lb sliced mushrooms (or canned mushrooms)
■1 1/4 cups beef stock / broth / bouillon or 1 can beef broth
■1/4 cup wine (I use whatever I have on hand, nothing has been disappointing) - optional
■1 1/2 tsp Worcestershire Sauce
■2 TBS. sour cream
Add 1 tablespoons olive oil to a large saucepan over medium-high heat.
Brown steak strips in saucepan and set aside.
Place saucepan back on heat.
Melt 1 tablespoon of olive oil into pan drippings from meat.
Stir in onions, and garlic, and cook until onions are clear and slightly tender. Be careful not to burn garlic!
Mix in mushrooms, and continue cooking 2 minutes.
Add browned meat and stir well.
Mix beef broth with wine bring to a boil.
In a jar or small bowl, mix rice flour with cold water until smooth.
Reduce saucepan heat to low.
Stirring constantly, slowly add the rice flour mixed with water into saucepan.
Gradually return to boil.
Stir until sauce is thick and smooth.
Cover saucepan and cook 5 minutes, stirring occasionally.
Stir in sour cream right before serving.
Mix well, and serve over rice, potatoe or gluten-free noodles.