Lately, the world around us seems quite uncertain, and a touch of tranquility is something that everyone would value. Luckily, the weather has been delightful this week, and when Bill came home from work yesterday, we all ventured outside to relish a walk in the pleasant sunshine.
While we walked, I found myself contemplating the notion of cooking a dinner that could stretch over multiple meals. Given the ongoing pandemic, Sam and I have been exercising caution, reducing interactions with others, saving supplies, and making sure that nothing in our pantry is wasted.
As I surveyed our ingredients—some ground beef, a container of mushrooms, a bunch of rice noodles, cream, and some frozen broth—I opted to prepare a dish that was inspired by Stroganoff. Given that the classic recipe isn’t my preferred choice, I modified the idea, tried out a few tweaks, and the outcome was a Stroganoff-like dish that ended up being quite delicious.
I started by browning a generous portion of grass-fed ground beef in a sturdy skillet. Once it was completely cooked, I moved the meat to another plate. Since there were very few juices left, there was no need to drain anything. Next, I added diced shallots and minced garlic, letting them soften and absorb the flavor from the residual drippings.
Then, I mixed in freshly chopped mushrooms, adding a dash of sea salt, ground black pepper, and a touch of our preserved garden thyme.
I subsequently incorporated beef bone stock and rich cream.
The concoction was raised to a robust boil, reducing in quantity by almost a fingertip’s depth. Subsequently, the heat was decreased carefully, and the meat was placed back into the pot.
Once the pasta was fully cooked, I moved it into the mixture, stirring it thoroughly to ensure it was well combined with the meat and sauce.
I observed that the blend was overly watery, so I incorporated some grated Parmigiano. That minor adjustment made a significant difference! To finish it off, we added freshly cracked pepper and a hint of sea salt. Truly incredible!
To reduce starch intake, replace noodle strands with spiralized vegetables—however, since I’m currently breastfeeding, I’ll gladly load up on rice noodles instead!
Comforting Gluten‑Free Creamy Beef Pasta
Course: Food4
servings20
minutes45
minutes300
kcal1
hour5
minutesIngredients
1 lb Ground Beef
3/4 cup Onion, diced
2 cloves Garlic, minced
2 cups White Mushrooms, sliced
1 tsp dried Thyme
Salt and Pepper, to taste
1 1/2 cups Beef Broth
1/2 cup Organic Heavy Whipping Cream
10 oz Rice Noodles, Tinkyada brand or similar
1 1/2 cups Parmesan Cheese, finely grated
Directions
- Begin by heating roughly four–five quarts of water seasoned generously with sodium crystals until a rolling boil forms for starch strands. After bubbling commences, prepare rice-based ribbons following package guidance.
- Transfer minced cattle protein into a broad skillet or deep vessel, applying moderate warmth until fully seared. Lift contents outward, reserving nearby, while retaining rendered liquids within cookware.
- Maintaining identical heat, introduce finely chopped bulb vegetable, sautéing gently. Follow by adding crushed cloves, continuing until pieces appear soft, translucent, plus lightly bronzed—avoid scorching aromatics.
- Incorporate thinly sliced fungi, mixing thoroughly. Sprinkle dried herbal leaves, adjusting flavor using saline crystals plus cracked spice.
- Pour savory stock plus rich dairy liquid into vessel, stirring thoroughly, then raise temperature slightly. Permit vigorous bubbling until thickness increases modestly, approximately five minutes.
- Return browned protein alongside prepared noodles plus finely shredded aged cheese, blending until evenly distributed.
- Present immediately, finishing using freshly fractured dark spice plus delicate sea-derived crystals.
