Seared strips of sirloin get that deep, caramelized crust before they meet a silky mushroom sauce built on golden oyster mushrooms, scallions, a splash of dry white wine, and a tang of Dijon and Worcestershire. Sour cream folds in at the end for a rich, velvety finish that clings to every strand of noodle underneath. The beef sears in batches so it browns properly instead of steaming, and the sauce gets a slow simmer until it's thick enough to coat the back of a spoon. Fresh parsley scattered over the top adds a little brightness to cut through all that savory richness. It's a cozy, restaurant-style dinner that comes together in one skillet, and it's a great option to add to your gluten free dinner rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Double Yolk Egg Noodles, Gluten Free, Medium 10 Oz
Double Yolk Gluten-Free Egg Noodles, 10 oz
Beiler's Gluten-Free Egg Noodles
Taste Republic Gluten-Free Egg Noodles 16 OZ
Double Yolk Gluten-Free Wide Egg Noodles
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)