Dairy-Free Beef Stroganoff with Buckwheat Noodles

Instructions

1. 1Cook the about 340 g buckwheat noodles in a large pot of boiling water until tender, about 6-8 minutes. Drain the noodles and set them aside.
2. 2Heat 2 tbsp olive oil in a large 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the about 680 g beef sirloin, thinly sliced, and cook until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set it aside on a plate.
3. 3Add the 1 medium onion, chopped, and the about 225 g cremini mushrooms, sliced, to the same skillet. Cook, stirring occasionally, until the onion is softened and the mushrooms have released their liquid and started to brown, about 5-7 minutes. Add the 2 cloves garlic, minced, and cook for 1 minute more until fragrant.
4. 4Pour the 1.5 cups beef broth into the skillet. Bring the liquid to a simmer over medium-high heat (204.4°C / 200°C), scraping the bottom of the skillet with a spoon to loosen any browned bits from the beef.
5. 5Reduce the heat to medium-low (148.9°C / 150°C). Stir in the 1 cup dairy-free sour cream and the 2 tsp Dijon mustard until well combined. Let the sauce simmer gently for 5 minutes, stirring occasionally, until it has thickened slightly. Season with salt and pepper to taste.
6. 6Return the cooked about 680 g beef sirloin to the skillet with the sauce. Stir to coat the beef and cook for 2-3 minutes, just until the beef is heated through.
7. 7Serve the beef and sauce mixture over the cooked about 340 g buckwheat noodles. Garnish with the 2 tbsp fresh parsley, chopped.

Substitutions

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