Seared strips of beef sirloin meet golden oyster mushrooms and sweet scallion greens in a deeply savory sauce built on white wine, beef broth, Dijon, and a dash of Worcestershire. The sauce reduces down thick and glossy, clinging to every strip of beef and tangle of noodles, with that classic stroganoff tang coming through in every spoonful. Tossed over gluten free egg noodles and finished with a scatter of fresh parsley, this one hits all the cozy, comforting notes of the diner classic. It's a great pick for a dairy free weeknight dinner that still feels indulgent, and it comes together in one skillet with minimal cleanup. Serve it hot, straight from the pan, for a rich, restaurant-style meal at home.
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Double Yolk Egg Noodles, Gluten Free, Medium 10 Oz
Double Yolk Gluten-Free Egg Noodles, 10 oz
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Bring a large pot of salted water to a boil. Cook the gluten free noodles according to package directions until tender with a slight resistance at the center, then drain and set aside.
While the water heats, slice the beef against the grain into strips about 1/4 inch thick and 2 inches long. Pat the strips very dry with paper towels, then season all over with the salt and pepper.
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