Gluten-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 8-10 minutes. Drain the noodles and set them aside.
2. 2Heat the 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, sliced thinly, and cook until browned on all sides, about 3-5 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 mushrooms, sliced, to the same skillet. Cook, stirring occasionally, until the onion is softened and the mushrooms have released their liquid, about 5-7 minutes. Add the 2 cloves garlic, minced, and cook for 1 minute more until fragrant.
4. 4Pour in the 1.5 cups beef broth and stir in the 1 tsp paprika, 1 tsp salt, and 0.5 tsp black pepper. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
5. 5Reduce the heat to low (93.33°C / 95°C). Stir in the 1 cup sour cream and the 2 tsp Dijon mustard until smooth. Return the cooked beef to the skillet and stir gently to coat it in the sauce. Heat the mixture through for 2-3 minutes, ensuring it does not boil, until the beef is warmed.
6. 6Serve the beef stroganoff immediately over the cooked about 340 g buckwheat noodles. Garnish with the 2 tbsp fresh parsley, chopped.

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