We have an egg allergy in my house so I can’t use egg noodles which is the usual pasta used for stroganoff. Also, gluten free noodles and gluten free flour can be used to make this a gluten free recipe! ❤️
Ingredients:
- 8 ounces uncooked noodles
- 1 pound ground beef
- 2 tablespoons extra virgin olive oil
- 1 large shallot, thinly sliced
- kosher salt and black pepper
- 3 tablespoons salted butter
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage, chopped
- 2 tablespoons flour
- 2 cups low sodium chicken, beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 1 (4 oz) can mushrooms, drained
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, roughly chopped
Directions:
1. Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain.
2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add beef and brown. Add the shallots and cook until fragrant, 2-3 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is fragrant, about 2-3 minutes.
3. Sprinkle the flour over the meat mixture and cook, stirring to incorporate, for another minute. Slowly pour in the chicken broth, Worcestershire, balsamic vinegar, mushrooms and season with salt and pepper. Bring the sauce to a low boil, then reduce the heat to medium, simmer for 5 minutes or until the sauce has thickened slightly. Stir in the cream, cooking another 2-3 minutes.
4. Add the noodles and parsley to the sauce, tossing to combine. Serve and enjoy!
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