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!

I hope you all enjoy this recipe, and know that all of us at Primal Palate are wishing for abundant health for everyone right now.

-Hayley

Gluten Free Creamy Beef & Noodles

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This creamy and hearty dish makes enough for 4 (or a meal plus leftovers for 2), and utilizes a lot of common pantry ingredients. We whipped this up to give us two great meals, and it was super easy!

Serves: 4

Serves: 4

Ingredients

• 1 lb 1 lb 1 lb Ground Beef
• 3/4 cup 3/4 cup 3/4 cup Onion, diced
• 2 cloves 2 cloves 2 cloves Garlic, minced
• 2 cups 2 cups 2 cups White Mushrooms, sliced
• 1 tsp 1 tsp 1 tsp Thyme, dried
• Salt and Pepper, to taste
• 1.5 cups 1.5 cups 1.5 cups Beef Broth
• 1/2 cup 1/2 cup 1/2 cup Heavy Whipping Cream, Organic
• 10 oz 10 oz 10 oz Rice Noodles, Tinkyada brand or similar
• 1.5 cups 1.5 cups 1.5 cups Parmesan Cheese, finely grated

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Start by bringing 4-5 quarts of salted water to a boil for your noodles. Once the water begins to boil, cook the rice noodles according to the instructions on the package.
2. Place the ground beef in a wide pan or soup pot and cook over medium heat until browned. Remove and set aside, leaving the juices and fat in the pan.
3. Keeping it at medium heat, add the diced onion and saute. Continue by adding the minced garlic. Cook until the onion is translucent and golden brown, taking care not to burn the garlic.
4. Add the sliced mushrooms to the pan, and stir to combine. Add the dried thyme, season with salt and pepper..
5. Add the beef broth and heavy cream, stir to combine, and increase the heat to medium-high. Allow the sauce to reduce a little (about 5 minutes of hard simmering).
6. Add the beef back into the pot, along with the cooked noodles and grated Parmesan cheese. Stir to combine.
7. Serve with a grind of fresh black pepper, and a sprinkle of flaky salt.