Recipes and Cooking Gluten-Free Beef Stroganoff Homemade gluten-free egg noodles? Yes, please! Everyone in the family will enjoy this easy, comforting beef stroganoff. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 14, 2022 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Start To Finish Time: 1 hrs Servings: 4 Ingredients 1 recipe Homemade Noodles 1 ¼ pound boneless beef sirloin steak Salt and black pepper 3 tablespoon vegetable oil 3 cup sliced mushrooms 1 cup chopped onion 2 cloves garlic, minced 1 ½ cup reduced-sodium beef broth 1 tablespoon chopped fresh thyme 1 tablespoon Worcestershire sauce 1 8 ounce carton sour cream 2 tablespoon gluten-free flour mix 1 teaspoon Dijon mustard Homemade Gluten-Free Noodles 2 cup Gluten-Free Flour Mix* ½ teaspoon salt 2 eggs, lightly beaten ⅓ cup water 1 teaspoon vegetable or olive oil Gluten Free Flour Mix 3 cup white rice flour 3 cup potato starch 2 cup sorghum flour 4 teaspoon xanthan gum Directions Trim and thinly slice steak across the grain into bite-size strips. Sprinkle with salt and pepper. 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. Remove from skillet. Repeat two more times, using 1 Tbsp. oil and one-third of the meat for each batch. In same skillet cook mushrooms, onion, and garlic over medium- high until mushrooms are starting to brown, adding additional oil if needed. Stir in broth, thyme, and Worcestershire sauce, scraping up any crusty browned bits. Bring to boiling; reduce heat. Simmer 5 minutes. Meanwhile, in a medium bowl whisk together sour cream and Gluten-Free Flour Mix. Gradually whisk about 1/2 cup of the hot broth mixture into sour cream mixture; return to remaining hot mixture in skillet. 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. Serve over hot cooked Homemade Noodles. Season to taste with additional salt and pepper. If desired, sprinkle with additional fresh thyme. Homemade Gluten-Free Noodles 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. Gently knead to bring dough together. Divide into two portions. On a surface lightly sprinkled with additional flour mix, roll one portion of dough at a time into a 12-inch square. Loosely roll into a spiral. 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. Gently stir in noodles; reduce heat. Simmer 2 to 3 minutes or until tender; drain. Gluten Free Flour Mix In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months. Tip Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes. Rate it Print