Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter in large skillet. brown stew meat and onions until onions are translucent. add mushrooms and cook until mushrooms are softened. add beef stock and worchestershire and bring to a boil. reduce to a simmer and add sour cream. simmer 5 minutes. if the sause has not thickened mix cornstrach and water and slowly whisk into sauce. prepare egg noddles in separate pot according to package direction. drain and add to sauce. salt and pepper to taste.

Target recipe: trim fat from beef and cut into 1/2-inch slices. over high heat sear the beef quickly in 1 tablespoon butter. in 3 tablespoons butter (same pan) saute onion, garlic and mushrooms about 5 minutes. remove from heat. stir in flour, meat extract paste, catsup, salt and pepper. stir until smooth. gradually add bouillon, stirring constantly bring to a boil. reduce heat and simmer for 5 minutes. over very low heat, add wine, dill and sour cream. add beef, simmer only until beef is hot. serve over wild rice. serves 6.