Gluten-Free Beef Stroganoff with Buckwheat Noodles

Ingredients

• about 680 g Beef sirloin, thinly sliced
• about 340 g Buckwheat noodles (soba)
• 1 medium Onion, chopped
• about 225 g 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

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

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat. Add the about 340 g 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 30.48 cm skillet over medium-high heat (204.4°C / 200°C) and add the 2 tbsp olive oil. Once the oil shimmers, add the about 680 g 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 about 225 g cremini mushrooms, sliced, to the same large 30.48 cm skillet. Cook over medium-high heat (204.4°C / 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 (148.9°C / 150°C) and bring the mixture to a gentle simmer, where small bubbles rise steadily to the surface.
5. 5Reduce the heat to low (93.33°C / 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 about 680 g beef sirloin to the skillet with the sauce. Stir gently to coat the beef completely with the sauce. Continue to simmer over low heat (93.33°C / 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 about 340 g buckwheat noodles. Sprinkle the 2 tbsp fresh parsley, chopped, over each serving before presenting.

Substitutions

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