Gluten Free Beef Stroganoff

This has been a family favorite for years. The hard part was when we found out that my wife couldn't eat gluten, it was a downer that we couldn't have it. After some experimenting, and several trials I finally found a way to make it well.

Ingredients:
1.5 lbs Boneless Top Round Steak
1/4 C Margarine
1 can of GF Cream of Mushroom Soup*
1 (8 Oz.) Can of Tomato Sauce
1/2 Cup Chopped Onions
1 tsp. GF Worcestershire Sauce
2 GF Beef Bouillon Cubes
1/2 tsp. Salt
Shake of Garlic Salt
1 C Sour Cream
Hot cooked GF Noodles (we use Penne)

Directions:
Remove fat from Round Steak. Cut into 1/4 inch strips. Melt margarine in skillet, add meat and brown. Add remaining ingredients EXCEPT Sour Cream. cover and simmer 40 minutes until meat is tender. Turn off heat and add sour cream. Serve over hot noodles.

* If you can't find a can of GF Cream of Mushroom Soup, you can make your own, Just follow this recipe. Keep in the mind the mixture makes more than you need, but you can use it for the future.

Cream of Soup Mixture:
Ingredients:
2 C instant dry milk
3/4 C Cornstarch
1/3 C GF Chicken Bouillon Powder
1/2 tsp. Pepper
1/2 tsp. Thyme
1/2 tsp. Tarragon

Directions:
Mix all the ingredients together. This creates the soup mixture.

To make up a can of soup mixture, mix 1/3 C of the cream of soup mix with 1 C cold water in a saucepan. Stirring constantly, heat over medium heat until soup thickens and begins to boil. Remember to ensure you are scrapping the bottom as you stir to ensure it doesn't burn on the bottom. As it starts to thicken, place a can of mushrooms, finely chopped, into the soup mixture. This will replace your can of soup.