Gluten-Free Beef Stroganoff with Rice Noodles
A classic Russian dish made gluten-free by using rice noodles and ensuring the sauce is thickened with cornstarch instead of flour.
Ingredients
- about 450 g Beef sirloin
- about 225 g Rice noodles
- 1 Onion
- about 225 g Mushrooms
- 1 cup Sour cream
- 1 cup Beef broth
- 1 tbsp Cornstarch
- 2 tbsp Olive oil
- 1 tsp Dijon mustard
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, bring water to a rolling boil. Add the about 225 g rice noodles and cook for 3-5 minutes, stirring occasionally, until the noodles are tender when tasted. Carefully drain the cooked noodles in a colander and set them aside.
- 2Cut the about 450 g beef sirloin into 2.54 cm cubes. Thinly slice the 1 onion and the about 225 g mushrooms. In a 30.48 cm skillet, heat the 2 tbsp olive oil over medium-high heat (204.4°C / 200°C). Add the beef sirloin cubes to the hot skillet and cook for 5-7 minutes, turning occasionally with tongs, until they are browned on all sides. Remove the browned beef from the skillet and transfer it to a clean plate.
- 3Add the sliced 1 onion and the sliced about 225 g mushrooms to the same skillet. Cook over medium-high heat (204.4°C / 200°C) for 5-7 minutes, stirring occasionally, until the onion is translucent and softened, and the mushrooms have released their liquid and started to brown.
- 4In a small bowl, whisk together the 1 cup beef broth and the 1 tbsp cornstarch until the mixture is completely smooth and there are no lumps.
- 5Pour the beef broth and cornstarch mixture into the skillet with the cooked onions and mushrooms. Increase the heat to medium (148.9°C / 150°C) and bring the mixture to a simmer, cooking for 2-3 minutes, stirring constantly, until the sauce has thickened enough to visibly coat the back of a spoon.
- 6Reduce the heat to low (93.33°C / 95°C). Stir in the 1 cup sour cream and the 1 tsp Dijon mustard until they are well combined and the sauce is smooth. Do not allow the sauce to boil after adding the sour cream, as this can cause it to separate.
- 7Season the sauce with the 1/2 tsp salt and the 1/4 tsp black pepper. Return the browned about 450 g beef sirloin cubes to the skillet. Stir gently to coat the beef completely in the sauce and cook for 1-2 minutes more, just until the beef is heated through.
- 8Serve the beef stroganoff immediately by spooning it over the cooked about 225 g rice noodles.
Substitutions
Egg Noodles → Rice Noodles(avoids Gluten)
Wheat Flour → Cornstarch(avoids Gluten)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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