Gluten-Free Beef Stroganoff with Buckwheat Noodles

Instructions

1. 1Place a large pot of water on the stove over high heat. Once boiling, add the about 225 g of buckwheat noodles and cook for 4-5 minutes, or until tender. Drain the noodles and set them aside.
2. 2In a medium bowl, combine the about 680 g of thinly sliced beef sirloin with 1 tablespoon of arrowroot starch, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss gently to coat the beef evenly.
3. 3Heat 2 tablespoons of olive oil in a large 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Once the oil is shimmering, add the coated beef in a single layer. Sear the beef for 2-3 minutes per side, until browned. Remove the seared beef from the skillet and set it aside on a clean plate.
4. 4Add the 1 medium chopped onion and about 225 g of sliced cremini mushrooms to the same skillet. Cook, stirring occasionally, for 7-8 minutes, or until the onions are softened and the mushrooms have released their liquid and started to brown. Add the 2 cloves of minced garlic and cook for 1 minute more, until fragrant.
5. 5Pour in the 1 cup of gluten-free beef broth. Bring the mixture to a simmer over medium-high heat (204.4°C / 200°C), using a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Let it simmer for 2 minutes.
6. 6Reduce the heat to low. Stir in the 1 cup of sour cream and 1 tablespoon of Dijon mustard until well combined and the sauce is smooth. Do not let the sauce boil after adding the sour cream.
7. 7Return the seared beef to the skillet with the sauce. Stir gently to coat the beef and allow it to heat through for 2-3 minutes over low heat. Ensure the beef is warmed but not overcooked.
8. 8Divide the cooked buckwheat noodles among four serving bowls. Spoon the beef stroganoff mixture evenly over the noodles.

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