I found this recipe on RecipeZaar and altered it slightly to be gluten free. I should mention that Lea and Perrins Worcestershire Sauce is gluten free in the United States, but (oddly enough) is NOT gluten free in Canada!
You can cook it on the stove in the traditional manner, or use the Crockpot. Instructions for both methods are included.
1 1/2 lbs stew meat (tenderized works best)
1 onion, chopped
3 tablespoons butter
1/2 pound sliced mushrooms
1 can condensed cream of mushroom soup (or gluten free substitute)
1 container sour cream, divided
white wine (as needed for taste)
Worcestershire sauce (as needed for taste)
2 teaspoons garlic powder
1 teaspoon pepper
milk (if needed)
sweet rice flour (if needed)
cooked gluten-free egg noodles
Directions (stove top):
Heat butter in large skillet. Add stew meat, cook on medium heat until browned, stirring often. Remove meat from skillet and set aside. Add onion and saute in the butter until almost soft, a few minutes. Add mushrooms, and cook until onion is soft but not browned and mushrooms are slightly wilted.
Put meat back into pan, add cream of mushroom soup, wine, worcestershire sauce, garlic and pepper. Stir constantly until soup thins out. Decrease heat to low, cover and simmer.
This can simmer anywhere from 1 to 4 hrs depending on the texture of the beef; you want it to be tender. Towards the end of the cooking time, you can add sweet rice flour to thicken it or milk to thin it out as needed. When almost done add half of the tub of sour cream.
Serve over cooked egg noodles (or rice or mashed potatoes) with the remainder of the sour cream as a topping.
Add meat, chopped onion, sliced mushrooms, cream of mushroom soup (or gluten free substitute), wine, worcestershire sauce, garlic and pepper to the Crockpot. Stir well.
Cook for approximately 8 - 10 hours on Low, or 5 - 6 hours on High. You can add sweet rice flour (or cornstarch dissolved in a little milk or water) to thicken it or milk to thin it out as needed. At the end of the cooking time, turn off the Crockpot and allow to cool to the point where the stroganoff is barely simmering, then add half of the tub of sour cream.
Serve over cooked gluten free egg noodles (or rice or mashed potatoes) with the remainder of the sour cream as a topping.