1.5 cups beef, chicken or vegetable stock
1/2 oz dried porcini mushrooms
3 Tbs walnut oil
1 Tbs soy-free, dairy-free vegetable shortening
1 carrot, chopped in 1/4-inch cubes
1 celery stalk, finely chopped
1 small red bell pepper, finely chopped
1 lb beef tenderloin, cut in 1-2 inch chunks
Salt and freshly ground white pepper
1/2 tsp dried thyme
1 yellow onion, chopped
2 Tbs Madeira
1 Tbs Dijon mustard
1/2 tsp Worcestershire sauce (I used Lea & Perrins, which the company says is both gluten- and soy-free. If you are extra-careful about these ingredients, you might want to make your own)
1/2 cup rice milk
1/2 tsp cider vinegar
2 Tbs fresh parsley, chopped
1 lb gluten-free pasta, such as fusilli or casarecce
1. In a saucepan, bring broth and dried porcini mushrooms to a boil. Cover, remove from heat and allow to set for 30 minutes. Strain the mixture, reserving both the mushrooms and the liquid. Chop the mushrooms.
2. Preheat oven to 350°F.
3. On the stove, in the bottom of a Dutch oven, heat 1 Tbs walnut oil and 1 Tbs vegetable shortening. Sauté carrot, celery and pepper until softened, about 5 minutes, and transfer to a bowl.
4. Season beef with salt, pepper and thyme. Heat the remaining walnut oil in the Dutch oven and brown the beef lightly on all sides. Remove the beef from the pan.
5. Over medium heat, sauté the onions. Add the Madeira to deglaze, gently scraping up any of the browned bits from the bottom of the pan. Add the reserved mushroom liquid and stir in the mustard and Worcestershire sauce.
6. Stir cider vinegar into rice milk and set aside.
7. Return beef and vegetables to the Dutch oven, cover and bake for 1-1.5 hours until beef reaches desired degree of tenderness.
7. Uncover and allow to cool for 10 minutes. Stir in rice milk and serve over gluten-free pasta. Garnish with chopped parsley.