Gluten-Free Beef Stroganoff with Buckwheat Noodles

Ingredients

• 1 lb Beef sirloin, thinly sliced
• 12 oz Buckwheat noodles
• 1 medium Onion, chopped
• 8 oz 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

Instructions

1. 1Place a large pot of water on the stove over high heat. Once the water is boiling, add the 12 oz of buckwheat noodles and cook for 8 to 10 minutes, or until tender. Drain the noodles and set them aside.
2. 2Place a 12-inch skillet on the stove over medium-high heat (400°F / 200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 lb 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 8 oz 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 (180°F / 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 1 lb 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 12 oz 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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