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: cut away fat off of meat. cut up veggies. in a skillet heat up oil. over hight heat brown meat. remove meat from skillet. sauté veggies and garlic for 5 minute remove veggies. make a paste with the flour and the drippings. dissolve bullion in water. slowly add bouillon and water to the paste. cook until thick and bubbly. turn the heat down and add in the sour cream. freeze sauce in a zippy bag. send in the swap with egg noodles. to serve: partially thaw. pour bag contents into a skillet. cover until gently warm. simmer for 30 minute.