Gluten-Free Beef Stroganoff with Buckwheat Noodles

Ingredients

• 1.5 lbs Beef sirloin, thinly sliced
• 12 oz Buckwheat noodles (soba)
• 1 medium Onion, chopped
• 8 oz Cremini mushrooms, sliced
• 2 cloves Garlic, minced
• 1 cup Dairy-free sour cream (cashew or coconut based)(replaces sour cream)
• 1 cup Beef broth
• 2 tbsp Dijon mustard
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat. Add the 12 oz buckwheat noodles to the boiling water and cook for 6 to 8 minutes, until the noodles are tender but still firm to the bite. Carefully pour the noodles and water into a colander to drain the water, then set the drained noodles aside.
2. 2Place a large 12-inch skillet over medium-high heat (400°F / 200°C) and add the 2 tbsp olive oil. Once the oil shimmers, add the 1.5 lbs beef sirloin, thinly sliced, to the skillet in a single layer without crowding. Cook the beef for 3 to 5 minutes, turning occasionally, until all sides are browned and no longer pink. Transfer the cooked beef from the skillet to a clean plate and set it aside.
3. 3Add the 1 medium onion, chopped, and the 8 oz cremini mushrooms, sliced, to the same large 12-inch skillet. Cook over medium-high heat (400°F / 200°C) for 5 to 7 minutes, stirring occasionally, until the onion pieces are translucent and soft, and the mushrooms have released their liquid and turned golden brown. Add the 2 cloves garlic, minced, to the skillet and cook for 1 minute more, stirring constantly, until you can smell the garlic strongly.
4. 4Pour the 1 cup beef broth into the skillet and add the 2 tbsp Dijon mustard. Stir well, using a spoon or spatula to scrape up any browned bits stuck to the bottom of the skillet. Increase the heat to medium (300°F / 150°C) and bring the mixture to a gentle simmer, where small bubbles rise steadily to the surface.
5. 5Reduce the heat to low (200°F / 95°C) and stir in the 1 cup dairy-free sour cream until the sauce is fully combined and appears smooth and creamy. Stir in the 1 tsp salt and the 0.5 tsp black pepper until evenly distributed.
6. 6Return the cooked 1.5 lbs beef sirloin to the skillet with the sauce. Stir gently to coat the beef completely with the sauce. Continue to simmer over low heat (200°F / 95°C) for 5 to 10 minutes, stirring occasionally, until the beef is thoroughly heated through.
7. 7Divide the beef stroganoff mixture evenly among four serving plates. Serve the stroganoff over the cooked 12 oz buckwheat noodles. Sprinkle the 2 tbsp fresh parsley, chopped, over each serving before presenting.

Substitutions

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