Gluten-Free Beef Stroganoff with Buckwheat Noodles

Ingredients

• 1 lb Beef Sirloin
• 8 oz Buckwheat Noodles (Soba)
• 1 medium Onion
• 8 oz Mushrooms
• 1 cup Sour Cream
• 1 tbsp Tapioca Starch
• 1/2 cup Beef Broth
• 1 tsp Dijon Mustard
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Cut the 1 lb Beef Sirloin across the grain into thin strips, about 1/4-inch (0.6 cm) thick. Cut the 1 medium Onion into small, 1/4-inch (0.6 cm) dice. Slice the 8 oz Mushrooms into 1/4-inch (0.6 cm) thick pieces.
2. 2Fill a large pot with water and bring it to a rolling boil over high heat. Add the 8 oz Buckwheat Noodles and cook for 7-9 minutes, stirring occasionally, until they are tender but still firm to the bite. Carefully drain the noodles in a colander and set them aside.
3. 3Heat the 2 tbsp Olive Oil in a 12-inch (30 cm) skillet over medium-high heat (400°F / 200°C). Add the diced 1 medium Onion and sliced 8 oz Mushrooms. Cook, stirring occasionally, for 5-7 minutes, until the onion is softened and translucent, and the mushrooms have released their liquid and started to brown.
4. 4Add the 1 lb Beef Sirloin strips to the skillet with the cooked onions and mushrooms. Cook, stirring frequently, for 3-5 minutes, until the beef is browned on all sides and no longer pink. An instant-read thermometer inserted into the thickest part of a beef strip should register 160°F (71°C).
5. 5Sprinkle the 1 tbsp Tapioca Starch evenly over the beef and vegetable mixture in the skillet. Stir well with a spoon or spatula for 30 seconds to coat everything thoroughly. Pour in the 1/2 cup Beef Broth and stir in the 1 tsp Dijon Mustard. Bring the mixture to a gentle simmer over medium heat and cook for 2-3 minutes, stirring constantly, until the sauce has slightly thickened and coats the back of a spoon.
6. 6Reduce the heat to low. Stir in the 1 cup Sour Cream until it is fully combined and the sauce appears smooth and creamy. Do not allow the sauce to boil after adding the sour cream, as it may curdle. Season the stroganoff with 1 tsp Salt and 1/2 tsp Black Pepper, stirring to combine.
7. 7Serve the Gluten-Free Beef Stroganoff immediately, spooning it generously over the cooked 8 oz Buckwheat Noodles.

Substitutions

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