When you have comfort food on your mind, look no further than this hearty meal of sirloin tips, gently braised in a wine and mushroom sauce with gluten free noodles.
Years ago, I had something like this in a restaurant and never got it out of my mind. It was easy to recreate at home, and I used Jovial gluten free tagliatelle noodles 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 dinner that will satisfy big appetites!
This post contains affiliate links.
4 Servings
Ingredients:
- 1 lb. sirloin tips
- 1 tbsp. white rice flour
- 3 tbsp. olive oil, divided
- 1/2 of a large, sweet onion, diced
- 1 tsp. Montreal steak seasoning, divided
- 3/4 cup red wine (I used Barefoot Merlot)
- 1 package white or baby bella mushrooms, cut into 1/4″ thick slices
- 2 tbsp. butter, divided
- 6 oz. gluten free egg tagliatelle pasta
- 1/2 cup gluten free broth (beef, chicken or vegetable)
- 1 tsp. arrowroot *See notes
- fresh parsley for garnish
Preparation:
Cut the sirloin tips into 2″ chunks, trimming any excess fat.
Heat 2 tbsp. olive oil in a heavy skillet or Sauteuse 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.
Now add the onions and let them cook down for 3 minutes.
Add the wine and stir gently. Bring to a simmer, then 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. When the noodles are ready, drain and add to the pan with a pat or 2 of butter.
Toss well to combine and cook for a minute longer. Garnish with parsley and serve right from the pan!
This meal is so good, the pictures don’t do it justice!
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, no lumps ever!
Original post Oct 8, 2021 Rephotographed Jun 28, 2024
