Xanthan Gum Free Mushroom Beef Stroganoff

Total time50 min

Prep time20 min

Cook time30 min

Xanthan Gum Free Mushroom Beef Stroganoff

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Ingredients

4 servings

For the noodles

12 oz gluten free egg noodles or gluten free wide pasta
Mrs. Miller's Old Fashioned Medium Egg Noodles Mrs. Miller's Old Fashioned Wide Egg Noodles Signature SELECT Pasta Egg Noodles Extra Wide - 16 Oz Signature SELECT Pasta Egg Noodles Wide Bag - 16 Oz Signature SELECT Pasta Egg Noodles Medium Bag - 16 Oz
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Chef's tip
Cook the noodles to their own package time - regular egg noodles may need longer than the recipe's timing.

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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