Gluten-Free Beef Stroganoff with Buckwheat Noodles

Ingredients

• about 450 g Beef sirloin, thinly sliced
• about 340 g Buckwheat noodles
• 1 medium Onion, chopped
• about 225 g Mushrooms, sliced
• 2 cloves Garlic, minced
• 1.5 cups Beef broth
• 1 cup Sour cream
• 2 tablespoons Tapioca starch
• 2 tablespoons Olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons Fresh parsley, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

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

Instructions

1. 1Place a large pot of water on the stove over high heat. Once the water is boiling, add the about 340 g of buckwheat noodles and cook for 8 to 10 minutes, or until tender. Drain the noodles and set them aside.
2. 2Place a 30.48 cm skillet on the stove over medium-high heat (204.4°C / 200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the about 450 g of beef sirloin, thinly sliced, and cook for 3 to 5 minutes, until browned on all sides. 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 of mushrooms, sliced, to the same skillet. Cook, stirring occasionally, for 5 to 7 minutes, until the onion is softened and the mushrooms have released their liquid and started to brown. Add the 2 cloves of garlic, minced, and cook for 1 minute more, until fragrant.
4. 4In a small bowl, whisk together the 1.5 cups of beef broth and the 2 tablespoons of tapioca starch until the mixture is completely smooth. Pour this mixture into the skillet with the vegetables. Bring the liquid to a simmer, stirring constantly, and cook for 3 to 5 minutes, until the sauce has thickened enough to coat the back of a spoon.
5. 5Reduce the heat under the skillet to low (82.22°C / 80°C). Stir in the 1 cup of sour cream and the 1 tablespoon of Dijon mustard until well combined. Let the sauce simmer gently for 2 to 3 minutes, making sure it does not come to a boil, as this can cause the sour cream to separate.
6. 6Return the cooked about 450 g of beef sirloin to the skillet with the sauce. Stir to combine and allow the beef to heat through for 1 to 2 minutes.
7. 7Season the stroganoff with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper to your preference. Stir well to distribute the seasonings.
8. 8Divide the cooked about 340 g of buckwheat noodles among four serving bowls. Spoon the beef stroganoff mixture over the noodles. Garnish generously with the 2 tablespoons of fresh parsley, chopped, before serving.

Substitutions

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