Gluten Free Creamy Beef and Noodles

The world is a crazy place right now, and I think we can all use a little comfort. Our weather happens to be lovely this week, and when Bill came home from the office yesterday, we took a family walk outside in the sunshine.

As we were walking, I was thinking about what I could make for dinner that would yield left overs. Bill and I are doing our part to “flatten the curve” with the outbreak of coronavirus, implementing some self isolation, making sure we aren’t wasting any food right now, and trying to get our groceries to stretch.

I knew we had a pound of ground beef, mushrooms, rice noodles, heavy cream, and frozen broth, so I thought I would make Beef Stroganoff. I actually don’t love Beef Stroganoff, so I thought I would modify the recipe, and ended up making something inspired by Beef Stroganoff that was really delicious.

The first thing I did was brown a pound of grass-fed ground beef in a pot. Once cooked through, I removed the beef from the pot, and since there was minimal liquid left, I didn’t need to discard any, and added onion and garlic and sautéed them right in the rendered fat from the beef.

From there I added sliced mushrooms, and seasoned with salt, pepper, and some of our dried thyme.

I then added beef bone broth, and heavy cream.

I brought the sauce up to a rolling boil, and allowed it to reduce by about an inch. I then turned down the heat to low, and added the beef back to the pot.

Once the noodles were finished cooking, I added them to the sauce, and stirred to combine them evenly with the beef and sauce.

I realized the sauce needed to be a little thicker and creamier, so I added parmesan cheese to the sauce. That made all of the difference! We finished the dish off with some cracked black pepper, and flaky salt. It was delicious!

If you want to keep this dish lower carb, you can use vegetable noodles instead of rice noodles, but I’m a breastfeeding mama, so gimme all the rice noodles!