When I was typing the tag for this recipe, I accidentally labeled it diary free.  Fortunately, no diaries are required for the making of this dish.  Neither is any dairy.  I LOVED this dish as a kid, and I thought it would be a goner since it relied heavily on sour cream.  Fortunately, Tofutti makes something called Better Than Sour Cream that does the trick.  I served it over my mashed potatoes.


1 pound beef tenderloin, sirloin steak, or round steak (really any steak will do), cut into 1/2 inch pieces

2 T. butter (I used SmartBalance- the green container)

1/2 pound mushrooms, sliced (I have actually never put this in but it sounds good)

1 medium onion, sliced

1 can (10 1/2 oz) chicken broth or beef broth

4-6 T. ketchup (I always end up adding more at the end until it’s the color I want.)

1 clove garlic, minced

1 tsp salt

3 T. flour (I sometimes use brown rice flour but this time I used 2 T. arrowroot and 1 T. cornstarch because I was out of brown rice flour)

1 c. sour cream (I used Tofutti)

Mashed potatoes or cooked pasta for serving.



Cut meat into 1/2 inch strips (against the grain).  Melt butter over medium heat in skillet.  Cook the mushrooms and onions in the butter until tender.  Set onions and mushrooms aside in a bowl and then cook the meat in the same pan.  When it is light brown, set aside 1/3 c. of the chicken or beef broth and add the rest into the skillet with the meat.  Add in the ketchup, garlic, and salt and simmer while covered for 15 min.  Combine the 1/3 c. broth with the flour and then add it into the meat while making sure to stir so it doesn’t clump.  Return the mushrooms and onions to the pan and turn up the heat a little while continuing to stir until it boils.  After a minute of boiling, reduce the heat and add in the sour cream.  Stir in more ketchup if it is not orange enough for you.  Serve with noodles or mashed potatoes.




Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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