Eggless Mushroom Beef Stroganoff

Total time50 min

Prep time20 min

Cook time30 min

4.9

(16)

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Ingredients

4 servings

For the noodles

12 oz gluten free egg noodles or gluten free wide pasta

For the stroganoff

1 ½ lb beef sirloin or top round, trimmed
½ tsp fine salt
¼ tsp black pepper
2 tbsp garlic-infused olive oil, divided
8 oz oyster mushrooms, torn into bite-sized pieces
4 scallions, green tops only, thinly sliced
1 tbsp gluten free flour blend
½ cup dry white wine
1 ½ cups beef broth
1 tsp dijon mustard
1 tsp worcestershire sauce
¾ cup sour cream

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
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.
2
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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