We are having some beautiful fall days, and with cooler temperatures come thoughts of comfort food. Today I made beef tips, gently braised in a wine and mushroom sauce with gluten free noodles. Oh my, what a meal! I used gluten free tagliatelle because they have the look and texture of egg noodles that you would traditionally see in a dish like this. It came out amazing. A hearty meal that will satisfy big appetites!
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4 Servings
Ingredients:
- 1 lb. sirloin tips
- 1 tbsp. white rice flour
- 3 tbsp. olive oil, divided
- 1/2 large sweet onion, diced
- 1 tsp. Montreal steak seasoning, divided
- 3/4 cup red wine (I used Barefoot Pinot Noir)
- 5 large baby bella mushrooms, cut into 1/4″ thick slices
- 2 tbsp. butter, divided
- 3 oz. gluten free egg tagliatelle pasta
- 1/4 cup gluten free broth (beef, chicken or vegetable)
- 1 tsp. arrowroot
- fresh parsley for garnish
Preparation:
Cut the sirloin tips into 2″ chunks, trimming any excess fat.
Heat 2 tbsp. olive oil in a cast iron braising pan, heavy skillet with cover or Dutch oven. Toss the beef with the white rice flour, and brown in a single layer over medium low heat.
Season with 1/2 tsp. Montreal steak seasoning.
In a few minutes you should have good color on the beef and be able to see some caramelization on the bottom of the pan.
Now add the onions and let them cook down for 3 minutes.
Add the wine and bring to a simmer. Loosen the beef with a spatula and gently scrape the bottom of the pan to dislodge any browned bits.
Cover the pan and place in a 225º oven for 3 hours. In the last 1/2 hour of cooking, heat 1 tbsp. olive oil and 1 tbsp. butter in a stainless steel skillet (not nonstick). Cook the mushrooms over low heat, just until they release their liquid and season with 1/2 tsp. Montreal Steak Seasoning. Whisk the broth and arrowroot together and stir into the mushrooms, simmering to thicken.
Return the beef to the stovetop, and stir in the mushroom mixture.
Keep the heat on low and continue simmering the beef on the stovetop with the lid off. Allow the liquid to reduce and thicken while you cook the pasta.
Cook the tagliatelle noodles to 2 minutes less than package directions. I broke them up a bit before cooking, to resemble shorter egg noodles. When the noodles are ready, drain and add to the pan with a pat of butter.
Toss well to combine and cook for a minute longer. Garnish with parsley and serve right from the pan!
This meal was so good, Mr. Cucina said the pictures don’t do it justice. I have to agree!
Notes ♪♫ Arrowroot flour, also known as arrowroot starch or arrowroot powder is a staple in my gluten free pantry. Whether I just need a teaspoon for thickening, or more for bread baking, arrowroot is a nice alternative to the usual corn, tapioca or potato starch. It is superb for making a roux, or baking a batch of soft, buttery dinner rolls.
