Beef Stroganoff w/ Gluten Free Egg Noodles

Beef Stroganoff Recipe

Ingredients

1 ½ lbs. boneless round steak, thinly sliced
1 T. vegetable oil
1 can condensed cream of mushroom soup
½ c. water
1 envelope onion soup mix
½ c. sour cream
Hot cooked noodles
Chives and feta cheese for garnish (optional)

Directions

1. In a large skillet, stir-fry beef in oil until no longer pink.

2. Stir in soup, water and onion soup mix. Reduce heat, cover, and simmer for 20 minutes.

3. Stir in sour cream; heat through (but do not bring to a boil).

4. Serve over hot noodles and garnish.

For the Noodles:
2 cups gluten-free flour blend, plus more for rolling *Laurie’s Note: Be sure to use a "cup for cup" or "recipe ready" gluten-free flour blend that includes xanthan gum or another binder
1 teaspoon salt
4 whole large eggs plus 1 egg yolk
4 tablespoons water

Directions
Step 1: Add gluten-free flour blend and salt to a large bowl. Whisk to combine.

Step 2: Create a well in the center of the flour mixture and add the eggs and egg yolks. Whisk the eggs until scrambled, then, slowly whisk in the flour mixture to the eggs until incorporated.

Step 3: The dough should come together into a scraggly ball at this point. If it doesn’t hold together, add another egg yolk, if needed. If the mixture is too wet, add an additional tablespoon of flour.

Step 4: Turn the dough out onto a floured surface and press the dough together into a smooth ball.

Step 5: Cut the dough into four equal pieces and add one piece of dough to a floured surface. Cover the remaining dough with a towel or plastic wrap to keep it from drying out.

Step 6: Roll out one section of the dough on a floured surface until very thin. You can roll it over a floured piece of parchment paper to prevent it from sticking to your countertop. You want the dough to be somewhat translucent. Make sure the dough is well-floured to keep it from sticking to the rolling pin and surface. You can either run the dough sheets through your pasta machine or, with a knife or pizza cutter, cut the egg noodle dough into long pieces, with ½ inch width.

Step 7: Place the cut noodles into a pile on a baking sheet lined with parchment paper and flour to keep them from clumping together. Repeat with the remaining dough.

Step 8: Bring a large pot of water to a boil. Drop egg noodles into the boiling water and cook for 2-5 minutes (cooking time will depend on how thick or thin your noodles are). Taste noodles at the 2-minute mark to check for doneness and remove when they are at the desired texture. Drain and serve with the stroganoff.