Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut meat into 1/4" strips and brown in butter. in a separate pan, saute mushrooms and add to meat. in the separate pan, saute onions and add to meat mixture. add beef stock. cover and simmer 1 hour. at about 40 min., begin to cook noodles. mix corn starch and water in small container and add, stirring rapidly until sauce is thickened. stir in sour cream and dill weed. serve over paprika noodles: drain noodles and p ut in bowl. toss gently with chicken stock base, butter, and paprika. note: chicken stock base or granular boullion may be very salty. let diners salt and pepper to their own tastes. robert boston http://home.earthlink.net/~bboston/

Target recipe: make a paste with dry mustard, 1 1/2t sugar, salt and water (just enough water to make a thick paste) set aside. use less mustard for more mild sauce. this is 'tangy'! heat 1-2 t oil and saute the onions, mushrooms and garlic. drain, set aside. in 2 batches, cook the beef in the rest of the oil. i prefer the beef to be rare, so i just sear it -but cook longer,as you like. stir in the pepper and the mustard paste. add sour cream, stir well. add more sour cream if you like more sauce (i do). add remaining sugar. cook over low heat 5-10 minutes. serve over egg noodles or rice.