Thank you!

If you’d prefer to use cornstarch as a gluten-free alternative, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the sauce towards the end of cooking and let it simmer for a few minutes until thickened.

I’m sorry to hear the beef turned out chewy and hard! It sounds like the beef might have been overcooked or not the best cut for this recipe. For beef stroganoff, it’s essential to use a tender cut like sirloin or tenderloin, as these cook quickly and remain tender. If you’re using a tougher cut, like chuck or round steak, it can become chewy unless it’s cooked low and slow, which isn’t ideal for this recipe.

Also, when cooking thinly sliced beef, it’s best to sear it quickly over high heat for just a minute or two per side. Overcooking even a tender cut can cause it to dry out and become tough. If your beef cooked for longer than recommended, that could explain the texture. Next time, try to cook the beef in batches to avoid overcrowding the pan, ensuring each slice gets a quick, hot sear. Hopefully, these tips help you get perfectly tender beef next time!

I’m sorry you had a bad experience! Is it possible you forgot to dust your steak with flour? This flour ends up acting as a thickening agent for the rest of the sauce. 1/4 cup of flour should be plenty to thicken the sauce.