Gluten-Free Beef Stroganoff with Buckwheat Noodles

Ingredients

• 1.5 lbs Beef sirloin, sliced thinly
• 12 oz Buckwheat noodles (soba)
• 1 medium Onion, chopped
• 8 oz Cremini mushrooms, sliced
• 2 cloves Garlic, minced
• 1.5 cups Beef broth
• 1 cup Sour cream
• 1 tbsp Dijon mustard
• 2 tbsp Tapioca starch (for thickening)
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Bring a large heavy-bottomed pot of water to a rolling boil over high heat. Add the 12 oz of buckwheat noodles and cook for 8-10 minutes, or until the noodles are tender when tasted. Carefully drain the cooked noodles using a colander and set them aside.
2. 2Place a large 12-inch skillet over medium-high heat. Add the 2 tbsp of olive oil and heat for 1-2 minutes, until it shimmers slightly. Add half of the 1.5 lbs of thinly sliced beef sirloin to the hot skillet. Cook for 2-3 minutes per side, turning once, until the beef is deeply browned on all sides. Remove the browned beef from the skillet and place it on a clean plate. Repeat this process with the remaining half of the 1.5 lbs of beef sirloin, browning it thoroughly, then add it to the plate with the first batch.
3. 3Reduce the heat to medium, about 350°F (175°C). Add the 1 medium chopped onion and the 8 oz of sliced cremini mushrooms to the same skillet. Cook for 5 to 7 minutes, stirring occasionally with a spoon, until the onions are soft and clear, and the mushrooms have released their liquid and started to turn golden brown.
4. 4Add the 2 cloves of minced garlic to the skillet. Cook for 1 minute, stirring constantly, until you can smell a strong, pleasant aroma of garlic.
5. 5Return all of the browned 1.5 lbs of beef sirloin to the skillet. Pour in the 1.5 cups of beef broth. Sprinkle the 2 tbsp of tapioca starch evenly over the ingredients in the skillet. Stir everything together with a spoon until the starch is fully dissolved. Increase the heat to medium-high, about 375°F (190°C), and bring the mixture to a gentle simmer. Cook for 5 minutes, stirring frequently, until the sauce has visibly thickened and coats the back of a spoon.
6. 6Reduce the heat to low, about 200°F (95°C). Add the 1 cup of sour cream and the 1 tbsp of Dijon mustard to the skillet. Stir gently until these ingredients are fully combined into the sauce. Continue to heat on low for 2-3 minutes, stirring occasionally, until the sauce is warmed through. Do not allow the sauce to boil, as this can cause the sour cream to separate. Stir in the 1 tsp of salt and the 0.5 tsp of black pepper.
7. 7Serve the beef stroganoff immediately by spooning it over the cooked 12 oz of buckwheat noodles. Garnish each serving with a sprinkle of the 2 tbsp of chopped fresh parsley.

Substitutions

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