This easy recipe for gluten free creamy beef and mushroom pasta is a great weeknight meal. This homemade stroganoff recipe uses ground beef, sour cream and cream cheese for a delicious sauce. I used gluten free egg noodles with an easy mushroom sauce for this quick dinner.
1 pound Ground Beef
1 medium Yellow Onion, chopped
2 Tbsp. Minced Garlic
10 ounce bag Frozen Mushrooms
1 tsp. Sea Salt
1 Tbsp. Dried Parsley
1 tsp. Dried Sage
1/2 tsp. Coarse Ground Black Pepper
1/2 tsp. Dried Oregano
1 Tbsp. Worcestershire Sauce
1/2 cup Sour Cream
4 ounces Cream Cheese, chopped into small chunks
9 ounce box Gluten Free Jovial Brown Rice Egg Tagliatelle
In a large stock pot boil water and cook the pasta according to the instructions on the box.
While the pasta is cooking in a large deep sided skillet over medium heat brown the ground beef. Add the onion, garlic and mushrooms and cook until softened.
Add the salt, parsley, sage, pepper, oregano, Worcestershire sauce, sour cream and cream cheese to the beef mixture. Stir the ingredients together letting the cream cheese melt into the mixture.
When the pasta is done, drain reserving one cup of liquid.
Add the pasta to the sauce mixture and stir to coat. If the sauce is too thick add some of the reserved pasta liquid until the sauce is to your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stove Top
- Cuisine: Gluten Free
Keywords: gluten free, meals, dinner, pasta, beef