Gluten-Free Beef Stroganoff with Buckwheat Noodles

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Carefully add the about 340 g of buckwheat noodles to the boiling water. Cook for 6-8 minutes, stirring occasionally, until the noodles are tender but still firm to the bite. Drain the cooked noodles thoroughly in a colander and set them aside.
2. 2Place a large 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the 2 tbsp of olive oil and let it heat for 1 minute until shimmering. Carefully add the about 680 g of thinly sliced beef sirloin to the hot skillet and cook for 3-5 minutes, stirring occasionally, until the beef is browned on all sides and cooked through. Using a slotted spoon, remove the cooked beef from the skillet and transfer it to a plate; set aside.
3. 3Reduce the heat to medium (176.7°C / 175°C) in the same 30.48 cm skillet. Add the 1 chopped onion and the about 225 g of sliced cremini mushrooms. Cook for 5-7 minutes, stirring frequently, until the onions are softened and translucent, and the mushrooms have released their liquid and started to brown. Add the 2 cloves of minced garlic and continue to cook for 1 more minute, stirring constantly, until the garlic is fragrant.
4. 4In a small bowl, combine the 1 cup of dairy-free sour cream, 1 cup of beef broth, 2 tsp of Dijon mustard, and 1 tbsp of tapioca starch. Whisk these ingredients together until the mixture is completely smooth and no lumps remain. Pour this sour cream mixture into the skillet with the cooked onions and mushrooms. Increase the heat to medium (176.7°C / 175°C) and bring the sauce to a gentle simmer, stirring constantly, for 2-3 minutes until the sauce has visibly thickened.
5. 5Return the cooked about 680 g of beef sirloin to the skillet with the thickened sauce. Stir all ingredients together gently to ensure the beef is fully coated in the sauce. Add the 1 tsp of salt and 0.5 tsp of black pepper, stirring to combine. Allow the beef stroganoff mixture to simmer gently over low heat (121.1°C / 120°C) for 5 minutes, stirring occasionally, to allow the flavors to meld together.
6. 6Divide the cooked about 340 g of buckwheat noodles among four serving plates. Spoon the beef stroganoff mixture generously over the noodles. Sprinkle the 2 tbsp of fresh parsley evenly over each serving before presenting.

Substitutions

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