Beefy noodles has become kind of a staple in my house. It is stick-to-your-ribs, guaranteed that kids will eat it, FAST, easy cooking. Nothing fancy here. I sometimes refer to it as my home-made Hamburger Helper, only with ingredients that I can pronounce. It takes about 30 minutes from start to finish, including popping a vegetable in the microwave or oven.
Ingredients
- 1 lb lean ground beef
- 1/2 onion
- 2 TBSP cooking oil
- Salt & Pepper
1/2 tsp onion powder- 1/2 tsp garlic powder
- 1/2 tsp seasoned salt
- fat from browned beef
- 1/4 – 1/2 cup white rice flour
- 3 TBSP cooking sherry
- 3-6 cups of water from pasta pot
- 1 Tbsp Better Than Bouillon – Beef
- 1 – 1 1/2 lbs gluten free noodles
- 1/4 cup sour cream
- salt to taste
Directions
- Cut up ½ an onion and saute in a large pan with 2 TBSP cooking oil over medium heat until softened.
- Add ground beef, turn heat up to medium-high, and season with salt, pepper, onion & garlic powder, and seasoned salt.
- Tilt pan, push beef to one side, and let fat from beef collect on the other. Add enough flour to make a thick roux. Cook over low heat, keeping pan tilted, for 2 minutes.
- Set pan back down and combine flour roux with beef. Add sherry & enough pasta water to make a sauce, stir frequently.
- Add your Better Than Bouillon, beef, and stir to combine. Taste sauce and add additional salt if necessary.
- Add cooked egg noodles to pan and toss to cover pasta. Stir in sour cream.
Homemade Beef and Noodles Recipe
Ingredients
- 1 lb lean ground beef
- ½ onion
- 2 TBSP cooking oil
- Salt & Pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp seasoned salt
- fat from browned beef
- ¼ - ½ cup white rice flour
- 3 TBSP cooking sherry
- 3-6 cups of water from pasta pot
- 1 TBSP Better Than Bouillon - Beef
- 1 - 1½ lbs gluten free noodles
- ¼ cup sour cream
- salt to taste
Instructions
- Cut up ½ an onion and saute in a large pan with 2 TBSP cooking oil over medium heat until softened.
- Add ground beef, turn heat up to medium-high, and season with salt, pepper, onion & garlic powder, and seasoned salt.
- Tilt pan, push beef to one side, and let fat from beef collect on the other. Add enough flour to make a thick roux. Cook over low heat, keeping pan tilted, for 2 minutes.
- Set pan back down and combine flour roux with beef. Add sherry & enough pasta water to make a sauce, stir frequently.
- Add your Better Than Bouillon, beef, and stir to combine. Taste sauce and add additional salt if necessary.
- Add cooked egg noodles to pan and toss to cover pasta. Stir in sour cream.
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