Everything around us feels unpredictable these days, and a bit of peace is something everyone could appreciate. Fortunately, the skies have been clear this week, and when Bill returned from work yesterday, we all headed outdoors together to enjoy a stroll under the warm daylight.
During our stroll, my mind wandered to the idea of preparing an evening meal that might last beyond one sitting. With the current pandemic, Sam and I have been taking precautions, limiting contact with others, conserving resources, and ensuring that nothing from our pantry goes to waste.
Looking over what we had—some minced beef, a package of mushrooms, a bundle of rice noodles, cream, and frozen stock—I decided on a dish loosely based on Stroganoff. Since the traditional version isn’t my favorite, I altered the concept, experimenting a bit, and the result was a Stroganoff-inspired creation that turned out surprisingly tasty.
I began by searing a full measure of pasture-raised minced steak in a heavy pan. After it was thoroughly done, I transferred the meat to a separate dish. Because hardly any juices remained, nothing had to be drained. I then tossed in chopped shallots with crushed cloves, allowing them to soften and take on flavor in the natural drippings left behind.
Next, I stirred in fresh-cut fungi, sprinkling over sea salt, cracked black pepper, and a pinch of our stored garden thyme.
I then added beef bone broth, and heavy cream.
The mixture was lifted to a vigorous simmer, shrinking in volume by nearly a finger’s depth. Afterward, the flame was lowered gently, and the meat was returned into the vessel.
After the pasta had boiled to completion, I transferred it into the mixture, tossing it thoroughly so it blended well with the meat and gravy.
I noticed the mixture was too thin, so I stirred in grated Parmigiano. That simple change transformed everything! To complete it, we sprinkled on freshly ground pepper and a touch of sea salt. Absolutely amazing!
To cut down on starches, swap in spiralized veggies in place of noodle strands—though since I’m nursing right now, I’ll happily pile on the rice noodles instead!
A rich and filling skillet supper that comfortably feeds four (or serves two people with another portion ready for the next day). It’s built from everyday staples you likely already have on hand. We tossed it together quickly, and it turned out effortless yet satisfying.
What You’ll Need
- 1 pound minced beef
- ¾ cup chopped yellow onion
- 2 garlic cloves, finely crushed
- 2 cups button mushrooms, thinly cut
- 1 teaspoon dried thyme leaves
- Sea salt and freshly cracked black pepper, as desired
- 1½ cups warm beef stock
- ½ cup organic heavy cream
- 10 ounces rice-based pasta (such as Tinkyada or another gluten-free variety)
- 1½ cups grated Parmesan cheese
Method
- Bring a large stockpot filled with salted water (about 4–5 liters) to a rolling boil for the pasta. Once bubbling, drop in the rice noodles and cook them as the packaging directs.
- In a heavy-bottomed skillet or Dutch oven, brown the minced beef over moderate heat until no pink remains. Transfer the meat to a bowl, reserving the rendered fat in the pan.
- With the heat still on medium, toss in the chopped onion and sauté until it softens. Stir in crushed garlic and continue cooking until fragrant and lightly golden, being careful not to scorch it.
- Next, fold in the sliced mushrooms and mix well. Sprinkle in the dried thyme, then season generously with salt and freshly ground pepper.
- Pour in the beef stock along with the cream, stirring thoroughly. Raise the temperature slightly and let the mixture bubble briskly for about five minutes so it thickens.
- Return the cooked beef to the pot, add the drained noodles, and shower with grated Parmesan. Stir everything together until evenly coated.
- Finish with an extra twist of black pepper and a scattering of flaky sea salt before serving.