Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 8 oz Cremini or Button Mushrooms, sliced
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tbsp Avocado Oil or Olive Oil
  • 2 cups Beef Bone Broth (low sodium)
  • 1 cup Full-fat Oat Milk
  • 1 tbsp Gluten-free Worcestershire Sauce
  • 1 tbsp Dijon Mustard
  • 2 tbsp Arrowroot Starch
  • 1 tsp Smoked Paprika
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper
  • 12 oz Wide Gluten-free Egg-style Noodles
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Set a large skillet over medium high heat with 1 tablespoon of oil. Add the ground beef in a flat layer and sear undisturbed for 3–4 minutes until a dark crust forms. Note: This is where the flavor lives; don't be tempted to stir too early.
  2. Break the beef into large chunks, finish browning (about 2 more minutes), then remove the meat from the pan, leaving the rendered fat behind.
  3. In the same skillet, add the remaining oil and sliced mushrooms. Sauté for about 5 minutes until moisture evaporates and mushrooms are golden.
  4. Add diced onions and cook for 3-4 minutes until translucent. Stir in minced garlic and smoked paprika, cooking for exactly 60 seconds until fragrant.
  5. In a small bowl, whisk the arrowroot starch into the cold oat milk until smooth to create a slurry. Note: Using cold milk prevents the starch from clumping.
  6. Pour the beef bone broth, Worcestershire sauce, and Dijon mustard into the skillet, scraping the bottom until the flavorful brown bits (fond) release.
  7. Bring the mixture to a light simmer. Slowly whisk the milk and starch slurry into the skillet in a steady stream.
  8. Simmer for 2-3 minutes until the sauce thickens into a velvety consistency that coats the back of a spoon.
  9. Return the beef to the pan and stir to coat thoroughly. Let it warm through for 1 minute.
  10. Cook the noodles according to package directions, drain, and serve the creamy beef mixture over the noodles, finishing with fresh parsley. > Chef's Tip: If the sauce gets too thick while the noodles are finishing, just splash in a tablespoon of the pasta water. The starches in that water will keep the sauce silky rather than thinning it out too much. $img_2$