Gluten-Free Beef Stroganoff with Rice Noodles

Instructions

1. 1Boil water in a large pot. Add the about 225 g of rice noodles and cook for 3-5 minutes, or until they are tender but still firm to the bite. Drain the noodles and set them aside. While the noodles cook, cut the about 450 g of beef sirloin into strips approximately 0.635 cm (0.6 cm) thick and 5.08-7.62 cm (5-7.5 cm) long.
2. 2Heat the 2 tablespoons of olive oil in a large (25.4-30.48 cm / 25-30 cm) skillet over medium-high heat (approximately 176.7-190.6°C / 175-190°C). Add about half of the beef strips to the hot skillet in a single layer. Cook for 2-3 minutes per side, until deeply browned on all surfaces. Transfer the browned beef to a clean plate and repeat with the remaining beef strips.
3. 3Dice the 1 medium onion into 1.27 cm (1.25 cm) pieces and mince the 2 cloves of garlic. Add the diced onion to the same skillet and cook over medium heat (approximately 148.9-162.8°C / 150-160°C) for 4-6 minutes, stirring occasionally, until translucent and softened. Add the minced garlic and cook for an additional 1 minute, until fragrant. Slice the about 225 g of cremini mushrooms into 0.635 cm (0.6 cm) thick pieces, add them to the skillet, and cook over medium-high heat (approximately 176.7-190.6°C / 175-190°C) for 6-8 minutes, stirring occasionally, until tender and browned.
4. 4In a small bowl, whisk together the 1 cup of beef broth and the 2 tablespoons of gluten-free all-purpose flour until smooth and lump-free. Pour this mixture into the skillet with the vegetables. Bring to a gentle simmer over medium heat (approximately 148.9-162.8°C / 150-160°C), stirring constantly, for 2-3 minutes, until the sauce visibly thickens to a gravy-like consistency.
5. 5Reduce the heat to low (approximately 93.33-107.2°C / 95-105°C). Stir in the 1 cup of sour cream and the 1 tablespoon of Dijon mustard until fully combined and the sauce is smooth. Return all of the browned beef strips, along with any accumulated juices from the plate, to the skillet. Stir to combine and cook for 2-3 minutes, just until the beef is heated through and reaches an internal temperature of 63°C for medium-rare, or your desired doneness. Stir in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper.
6. 6Serve the beef stroganoff immediately over the cooked about 225 g of rice noodles.