Stroganoff (Beef or Chicken) - Wheat/Grain Free

Tonight, I decided to revise the Chicken Stroganoff recipe that I have made at least a buzzillion times over the years.  I made several modifications to the original recipe, one of which was removing the wheat flour and then a few other minor changes as well.  I also served it on a bed of "hot buttered yellow squash noodles" instead of the wide egg noodles that I used to serve it over.  It was absolutely delicious!  I used almond flour to make the roux instead of wheat flour for the base of the sauce but it didn't thicken up quite as much as I wanted it to, so I added 1/4 teaspoon of xanthum gum (1/8 teaspoon at a time) to thicken it up just a tiny bit to make it the consistency I was looking for without being able to notice that it was in there.  It turned out exactly the way I remember it being.  For those that don't have or want to use xanthum gum, 1 or 2 tablespoons of brick style cream cheese should thicken it up enough (I'd start with one first).  If you are making this recipe for the first time and don't really have anything to compare it to, you might even enjoy it without adding any additional thickening agent...but I was looking to recreate a recipe that I have made a lot over the years...so I knew exactly what the original version's consistency and taste was and that is what I was looking to duplicate.  I suggest tasting your sauce for salt and pepper and adjust as needed to suit your taste.  This recipe was a success...hubby said he couldn't tell the difference at all between the original version and the new revised version.  I served mine over yellow squash noodles that I made with my julienne peeler and hubby ate his over regular noodles.  I've snapped a few photos below as well as the recipe.  Enjoy!

Stroganoff (Beef or Chicken)

Ingredients:

• 1 lb. sirloin steak or boneless chicken breast, cut into thin strips or small cubes
• 1/2 teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• 2 Tablespoons butter or oil
• 2 cups sliced fresh mushrooms, cooked
• 1/2 cup onion, diced
• 1 clove garlic, minced
• 2 Tablespoons butter
• 1/4 cup almond flour
• 1 Tablespoon tomato paste
• 1 cup beef or chicken broth
• 1/4 teaspoon xanthum gum, optional (if desired, substitute 1 - 2 tablespoons brick style cream cheese)
• 1 cup sour cream
• 2 tablespoons dry white wine
• Hot buttered yellow squash noodles

Directions:

Season beef or chicken with salt and freshly ground black pepper.   Saute seasoned beef or chicken in large skillet with 2 Tablespoons butter or oil until cooked and slightly browned.

Add onion and garlic to meat mixture; continue to cook until tender, about 5 to 6 minutes; add cooked mushrooms.  Transfer meat and vegetables from skillet to a bowl or platter; set aside.

Add 2 Tablespoons butter to the pan drippings, blend in 1/4 cup almond flour; cook 1-2 minutes.   Add tomato paste and beef or chicken broth; cook and stir over medium heat until thickened and bubbly.   If additional thickening is desired, quickly stir in 1/4 teaspoon xanthum gum (or cream cheese).   Add meat and vegetables back to the skillet; mix well.   Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).   Serve over hot buttered yellow squash noodles.