Gluten-Free Beef Stroganoff with Buckwheat Noodles

Ingredients

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

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

Instructions

1. 1Bring a large heavy-bottomed pot of water to a rolling boil over high heat. Add the about 340 g 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 30.48 cm 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 about 680 g 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 about 680 g of beef sirloin, browning it thoroughly, then add it to the plate with the first batch.
3. 3Reduce the heat to medium, about 175°C. Add the 1 medium chopped onion and the about 225 g 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 about 680 g 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 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 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 about 340 g of buckwheat noodles. Garnish each serving with a sprinkle of the 2 tbsp of chopped fresh parsley.

Substitutions

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