What you'll be getting:

Ground Beef Stroganoff

Per Serving

5 oz ground beef 

1/2 c stroganoff sauce (crimini mushrooms, avocado oil, dijon mustard, beef broth, mushroom broth, onions, cognac-less than 1/2 t per serving, salt, pepper and sour cream) 

50 g chanterelles and onions

30 g spinach

50 g egg noodles

Equipment needed: pot of water for the pasta, large pan 

 

Bring (roughly) 3 qts of water to a boil. When it reaches a full boil, add pasta. Cook for 5 minutes. 

In your pan, add the beef. You do not need any extra oil. I have made this recipe healthier by omitting a lot of the fat from cream with broth. Cook meat for 5 minutes. 

After 5 minutes, the pasta will be ready to be strained. (For gluten-free pasta it may take longer) The pasta should be al dente. 

After you have strained the pasta, add the onions and mushrooms to the beef. Cook for 10 minutes until the mushrooms begin to take on some color and the onions soften. 

About half-way through cooking the onions and mushrooms, add 3 T of water (per serving) to the pot. 

When the 10-minute timer goes off, add the pasta to the mixture. 

Add the sauce to the pan. 

Next, add the spinach. Stir everything together. Cover with a lid and remove from the heat. Let it sit for a couple of minutes, enough to let the spinach wilt. 

From start to finish this dinner takes 20 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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