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 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, thinly sliced, and brown it in batches for 2-3 minutes per side until no pink remains. Remove the beef from the skillet and set it aside.
3. 3Add the 1 medium onion, chopped, and about 225 g mushrooms, sliced, to the same skillet. Cook, stirring occasionally, for 5-7 minutes until the onion is softened and the mushrooms have released their liquid and started to brown.
4. 4Stir in the 2 cloves garlic, minced, and cook for 1 minute until fragrant, about 1 minute.
5. 5Sprinkle the 2 tbsp gluten-free flour blend over the vegetables and stir constantly for 1 minute to cook the flour.
6. 6Gradually pour in the 1.5 cups beef broth while stirring constantly to create a smooth sauce without lumps. Bring the mixture to a gentle simmer.
7. 7Return the browned beef to the skillet. Reduce the heat to medium-low (148.9°C / 150°C), cover the skillet, and simmer for 15 minutes, or until the sauce has thickened slightly and the beef is tender.
8. 8Remove the skillet from the heat. Stir in the 1 cup sour cream and 1 tbsp Dijon mustard until well combined. Heat gently for 1-2 minutes, ensuring the sauce does not boil, as this can cause the sour cream to separate.
9. 9Season the stroganoff with 1 tsp salt and 0.5 tsp black pepper to your preference. Serve the beef stroganoff over the cooked buckwheat noodles and garnish with 2 tbsp fresh parsley, chopped.

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