As an Amazon Associate I earn from qualifying purchases.
Lately, everything in our environment seems uncertain, and a touch of tranquility is something that everyone would value. Luckily, the weather has been pleasant this week, and when Bill came home from work yesterday, we all went outside together to relish a walk in the comforting sunlight.
While we walked, I found myself thinking about the possibility of cooking a dinner that could endure beyond a single meal. Given the ongoing pandemic, Sam and I have been exercising caution, reducing interactions with others, managing our supplies, and making sure that nothing in our pantry is wasted.
As I surveyed our ingredients—ground beef, a bag of mushrooms, a bunch of rice noodles, cream, and some frozen broth—I opted to create a meal that was inspired by Stroganoff. Given that the classic recipe isn’t my preferred choice, I modified the idea, tried out a few variations, and the outcome was a Stroganoff-inspired 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 barely any juices left, there was no need to drain anything. Next, I added diced shallots along with minced garlic, letting them become tender and absorb the flavors from the remaining drippings.
Subsequently, I incorporated freshly chopped mushrooms, adding a dash of sea salt, ground black pepper, and a touch of our preserved thyme from the garden.
I subsequently included beef bone stock and rich cream.
The blend was raised to a lively boil, reducing in size by almost a finger’s width. 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 blend, stirring it thoroughly to ensure it combined perfectly with the meat and sauce.
I observed that the blend was overly watery, so I mixed in some shredded Parmigiano. That minor adjustment changed everything! To finish it off, we added freshly cracked pepper and a hint of sea salt. Truly remarkable!
To reduce starch intake, replace traditional noodle strands with spiralized vegetables—however, as I’m currently breastfeeding, I’m more than willing to enjoy rice noodles!
A hearty and substantial one-pan dinner that easily accommodates four (or provides two servings with an extra helping for the following day). It’s made from common ingredients you probably already possess. We whipped it up in no time, and it proved to be simple yet gratifying.
What You’ll Need
- 1 pound minced beef
- ¾ cup diced yellow onion
- Two cloves of garlic, minced finely.
- 2 cups of sliced button mushrooms
- 1 teaspoon of dried thyme herbs
- Sea salt and freshly ground black pepper, to taste
- 1½ cups heated beef broth
- ½ cup of organic thick cream
- 10 ounces of pasta made from rice (like Tinkyada or any other gluten-free option)
- 1½ cups of shredded Parmesan cheese
Method
- Fill a sizable stockpot with salted water (approximately 4–5 liters) and heat it until it reaches a vigorous boil for the pasta. When it’s bubbling, add the rice noodles and prepare them according to the instructions on the package.
- In a sturdy skillet or Dutch oven, sauté the ground beef on medium heat until it is fully cooked and no longer pink. Move the meat to a bowl, keeping the fat that has been released in the pan.
- While maintaining the heat at a medium level, add the diced onion and sauté until it becomes tender. Incorporate the minced garlic and keep cooking until it releases its aroma and turns a light golden color, taking care not to burn it.
- Then, incorporate the sliced mushrooms and combine thoroughly. Add the dried thyme, followed by a generous amount of salt and freshly cracked pepper for seasoning.
- Add the beef broth and cream, mixing well. Increase the heat a bit and allow the blend to simmer vigorously for approximately five minutes to achieve a thicker consistency.
- Place the cooked beef back into the pot, incorporate the drained noodles, and sprinkle with grated Parmesan. Mix all the ingredients thoroughly until they are well coated.
- Complete with an additional dash of black pepper and a sprinkle of flaky sea salt just prior to serving.
