Gluten Free Beef Stroganoff Soup

2 serving Beef - Stew Meat - Cubed - 4 oz raw (by TIGERBABY27)
2 oz Onion, sweet, raw
1 serving Baby Bella Mushrooms (3 oz)
1 clove Garlic
2 serving barilla gluten free pasta (spaghetti, elbows, rotini) 1 serving=2 oz dry=1 c cooked (MOMDECORATES) (by MOMDECORATES)
2 tsp Beef Base, Better Than Bouillon (1 tsp) (by DIANERA)
2.5 cup (8 fl oz) Water, tap
4 tbsp Daisy Light Sour Cream
0.10 cup All-Purpose Flour, Gluten-Free - Bob's Red Mill's (by MGALL4)
1 tbsp butter
2 tsp. Worcester Sauce
1 tsp. Tomato Paste

If you do not have a gluten free all purpose flour blend, you can substitute with 2 tsp of corn starch instead.

Melt butter in sauce pan. Brown meat. Set meat aside. Add Onions, garlic, and mushrooms. Cook until mushrooms are tender. Add beef back to pan. Add beef broth made from mixing beef base and water, Worcester sauce, and tomato paste. Bring to a boil. Add noodles. Cook on high for about 12 minutes or until noodles are tender. Mix sour cream, flour and 1 cup of broth together. Add the broth back to the remaining soup, mix together and let thicken.

Serving Size: 3 1 cup servings

Number of Servings: 3

Recipe submitted by SparkPeople user BANDLEADERGIRL.