Homemade gluten-free egg noodles?
Yes, c’mon!
Everyone in the family will enjoy this easy gluten-free beef stroganoff recipe.
Credit:Jason Donnelly
This easy gluten-free beef stroganoff recipe takes the classic recipe to the next level with its gluten-free ingredients.
Try even morebeef stroganoff recipeswith different flavors and looks until you find your favorite one to make on repeat.
Sprinkle with salt and pepper.
Credit:Jason Donnelly
In a 10-inch skillet heat 1 Tbsp.
of the oil over medium-high.
Add one-third of the meat; cook and stir until browned.
Credit:Jason Donnelly
Repeat two more times, using 1 Tbsp.
oil and one-third of the meat for each batch.
Stir in broth, thyme, and Worcestershire sauce, scraping up any crusty browned bits.
Credit:Jason Donnelly
Bring to boiling; reduce heat.
Simmer for 5 minutes.
Meanwhile, in a medium bowl whisk together sour cream and Gluten-Free Flour Mix.
Credit:Jason Donnelly
Cook and stir until thickened and bubbly.
Stir in meat and mustard.
Cook and stir 1 to 2 minutes more or just until meat is heated through.
Credit:Jason Donnelly
Season to taste with additional salt and pepper.
If desired, sprinkle with additional fresh thyme.
Serve over hot cooked Homemade Noodles.
Credit:Jason Donnelly
In a large bowl stir together Gluten-Free Flour Mix and salt; make a well in center.
In a small bowl combine eggs, the water, and oil.
Add egg mixture to flour mixture; stir with a fork to combine.
Credit:Jason Donnelly
Gently knead to bring dough together.
Divide into two portions.
Loosely roll into a spiral.
Credit:Jason Donnelly
Cut into 1/4- to 1/2-inch strips.
Unroll strips to separate and cut into desired-size lengths.
Bring a large pot of salted water to boiling.
Credit:Jason Donnelly
Gently stir in noodles; reduce heat.
Simmer 2 to 3 minutes or until tender; drain.
Cover and store at room temperature for up to 3 months.
Credit:Jason Donnelly
Credit:Jason Donnelly
Credit:Jason Donnelly
Credit:Jason Donnelly
Credit:Jason Donnelly
Credit:Jason Donnelly
Credit:Jason Donnelly
Credit:Jason Donnelly
Credit:Jason Donnelly
