Ground Beef Stroganoff

I love when my whole family cannot just eat all the same thing (darn allergies), but enjoy it, too! This meaty and creamy (without dairy!) stroganoff is delightfully delicious and super easy to make.

What you'll need: Serves 4-6
2 cups beef broth
1 pound ground beef
16 oz Pappardelle pasta (or egg noodles)
1 tsp onion powder
1-2 garlic cloves, minced
1 tsp fresh rosemary, finely diced
1 tsp salt
1 tsp cornstarch
2 fresh basil leaves, finely diced for garnish*

How to make it:
Begin by boiling water for the pasta. Add a couple teaspoons of salt when you add the noodles. Cook just until al denté. You want to finish cooking them in the meat and broth mixture.

In a large skillet with sides or braiser, brown the beef. When it’s halfway cooked, add in the onion powder, minced garlic, rosemary and salt.

Pour in the broth, then whisk in the cornstarch. Bring back to a boil so it begins to thicken. Add in the al denté pasta. Turn the heat to a medium and let simmer until it melds into a creamy pasta dish.

Season with salt to taste and top with fresh basil; serve hot.

Enjoy!