Beef and Mushroom Stroganoff

Ingredients

• •1 lb beef sirloin, thinly sliced
• •1 tbsp olive oil
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •8 oz mushrooms, sliced
• •1 cup beef broth
• •1 cup heavy cream
• •2 tbsp soy sauce (or tamari for gluten-free)
• •2 tsp Dijon mustard
• •1 tsp paprika
• •Salt and pepper to taste
• •12 oz gluten-free noodles
• •Fresh parsley, chopped (for garnish)

Instructions

1. 1

   Heat olive oil in a large skillet over medium-high heat.

2. 2

   Add sliced beef to the skillet. Cook until browned, about 5-7 minutes. Remove the beef from the skillet and set aside.

3. 3

   In the same skillet, add chopped onion and garlic. Sauté until onions are translucent, about 3-4 minutes.

4. 4

   Add sliced mushrooms to the skillet. Cook until mushrooms are softened, about 5 minutes.

5. 5

   Stir in beef broth, heavy cream, soy sauce, Dijon mustard, and paprika. Bring the mixture to a simmer.

6. 6

   Return the beef to the skillet and cook on low heat for an additional 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

7. 7

   Meanwhile, cook gluten-free noodles according to package instructions. Drain and set aside.

8. 8

   Serve the beef stroganoff over the cooked noodles and garnish with fresh parsley.