Ground Beef Stroganoff
Ingredients
- 1 lb organic lean ground beef
- 1 medium onion diced
- 1 lb mushrooms sliced
- 2 garlic cloves minced
- ½ cup beef broth
- 1 8 oz cup plain Greek or Icelandic yogurt
- ⅓ cup feta / goat cheese
- ⅓ cup Worcestershire sauce
- 2 T soy sauce coconut aminos for those that can’t have soy
- 1 – 2 tsp ground black pepper adjust to taste
- ½ tsp cayenne optional
- ½ box Banza Chickpea pasta 4oz
Instructions
- In a large cast iron skillet, add ground beef, onion, garlic, mushrooms, soy sauce, Worcestershire sauce, pepper, cayenne and add ½ cup of water to help break down the meat. Cook over medium high heat and stir occasionally to break down beef as it begins to brown. Saute until the meat is completely cooked through. There should still be plenty of sauce in the pan, if not add some additional water or beef bone broth. You need enough to cook your noodles.
- Note: I don’t precook my noodles as I am not using any flour in my recipe to thicken. The noodles will provide enough of a thickening agent as they cook.
- Add the pasta and stir well. Cover the pan, reduce the heat to medium – medium low and let cook about 10 minutes. Stir once about ½ way through process. Your noodles should be al dente and filled with the flavors of the meat.
- Add the feta / goat cheese and let soften, 1 – 2 minutes.
- Remove from the heat and add in the yogurt. Stir to combine everything together and season to taste if needed.
- Enjoy!
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