Gluten-Free Beef Stroganoff with Buckwheat Noodles

Ingredients

• about 450 g Beef Sirloin
• about 225 g Buckwheat Noodles (Soba)
• 1 medium Onion
• about 225 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g Beef Sirloin across the grain into thin strips, about 0.635 cm (0.6 cm) thick. Cut the 1 medium Onion into small, 0.635 cm (0.6 cm) dice. Slice the about 225 g Mushrooms into 0.635 cm (0.6 cm) thick pieces.
2. 2Fill a large pot with water and bring it to a rolling boil over high heat. Add the about 225 g 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 30.48 cm (30 cm) skillet over medium-high heat (204.4°C / 200°C). Add the diced 1 medium Onion and sliced about 225 g 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 about 450 g 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 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 about 225 g Buckwheat Noodles.

Substitutions

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