Growing up, my mother was a big fan of “from scratch” food, so on the rare occasion I actually got a boxed meal, it was pretty exciting. Lately, I’ve been craving Hamburger Helper, so tonight, in between having to run outside for a fire alarm (not mine!), I created this! It’s the ultimate in comfort food, and it comes husband approved! Not only that, but it’s simple! I apologize for the poor picture, but let’s be honest. Stroganoff, while delicious, isn’t exactly pretty.
One Pot Beef Stroganoff
Brown 1 lb ground beef sprinkled with smoked paprika. Don’t drain unless it’s got a ton of fat.
Scoot the ground beef to the edges and bring some of the fat to the center. Make sure it’s hot, and add 1 Tbsp gluten free all purpose flour, whisking constantly to make a roux.
Mix the beef in, and add 2 cups warmed unsweetened original almond milk or goat milk and 1 1/2 cups vegetable broth (1 1/2 c. hot water and 2 tsp vegetable soup base).
Grind some sea salt and black pepper over it, and sprinkle with
cayenne pepper (1/4 tsp),
Chicago Steak seasoning (1 tsp),
dried onions (1 tsp),
and just a light sprinkle of garlic powder.
*You may also brown fresh onions and garlic with the ground beef if you choose, but I’m allergic to it raw, so we don’t keep it in the house.
Add 1/3 c Worcestershire Sauce, stir, and bring back up to a simmer.
Stir in 1 pkg gluten free pasta of your choice (I used penne, rigatoni is more traditional)
Lower the heat, cover, and allow to simmer until the noodles are al dente.
Add 1/2 c melted vegan cream cheese and taste, adjusting seasonings to your preference.
Since I’m not dairy allergic, just lactose intolerant, I added an extra 1/3 c lactose free plain kefir, but you can use a vegan sour cream instead.
Stir together and plate!