Dairy-Free Beef Stroganoff with Buckwheat Noodles

Ingredients

• 1.5 lb Beef sirloin, thinly sliced
• 12 oz Buckwheat noodles (soba)
• 8 oz Cremini mushrooms, sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1.5 cups Beef broth
• 1 cup Dairy-free sour cream (cashew-based)
• 2 tsp Dijon mustard
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley, chopped
• to taste Salt and pepper

Instructions

1. 1Cook the 12 oz 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 12-inch skillet over medium-high heat (400°F / 200°C). Add the 1.5 lb 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 8 oz 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 (400°F / 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 (300°F / 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 1.5 lb 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 12 oz buckwheat noodles. Garnish with the 2 tbsp fresh parsley, chopped.

Substitutions

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