1 lb beef (round steak, chuck roast, tri-tip, etc.)
1 (or more) cloves of garlic
1/2 sweet onion, thin sliced
1/2 cup flour
1 teaspoon salt
1 teaspoon ground black pepper
1 cup beef stock
1/2 cup red wine
2 Tablespoons dry sherry
6 ounces sour cream
Cut your beef into thin, bite sized pieces. Combine the flour, salt and pepper in a large zip top bag. Add the meat to the bag and seal. Shake vigorously to evenly coat all of the meat. (The flour will help thicken your sauce later as well as help brown the meat.)
Place 1/4 cup or so of olive oil in a skillet, heat over medium heat. Peal and slice your clove of garlic and also the sweet onion. Once the oil is hot, add the garlic to the oil. Cook until lightly browned. Remove the garlic from the oil, retaining the oil in the pan.
Turn the burner down to medium low and add the sliced onion. Cook the onion until lightly browned and soft. Add 2 Tablespoons dry sherry. Cook, stirring frequently until well carmelized (The onions will be evenly browned.) Remove the onions from the oil and retain the oil in the pan.
You may need to add a little more oil if your onions absorbed a lot of the oil you had. Once the skillet is back up to a medium temperature, add your meat. Cook, turning and stirring occaisionally until well browned. Once the meat is browned, add your beef stock and red wine. Reduce the heat to low and simmer 15 to 20 minutes. (Cook your noodles or rice now.) If the sauce gets too thick add a little more beef stock.
Once your noodles are ready and the beef is cooked add the carmelized onions to the meat and stir them. Now add in 6 ounces of sour cream. Add salt and pepper to taste. Serve over noodles or rice. Sprinkle a little grated cheese over the top if desired.
For additional flavor you can add a pinch or two of rosemary along with the beef stock and wine and add the fried garlic back in when you serve the stroganoff. This photo shows the dish made with dairy free sour cream and gluten free pasta.