Today was one of those Mondays where nothing went right and I was not in a good mood. At one point I was ready to give into my desperate cravings and go to the nearest hamburger place to get a combo with a milkshake, but luckily I waited it out and then decided to use bits and pieces of different foods I had in the fridge and I am glad I did.
I didn’t have quite enough ingredients to make stroganoff, nor did I have enough to make alfredo sauce either. So I made the next best things, by combining the two and the results were out of this world!
16 ounces of your favorite organic noodles
2 pounds grass fed beef
1 pound mushrooms
3 cups baby spinach
2 TBSP safflower oil
4 cups milk (1 cup set aside)
1 cup parmesan cheese
5 TBS organic flour
1 tsp mineral salt
1/2 tsp black pepper
1/8 tsp ground sage
1/8 tsp ground thyme
Cook noodles according to package directions.
Crumble beef and break mushrooms in small pieces and cook in large pan.
When almost done, drain fat if there is any and add safflower oil and spinach.
Cook until meat and spinach are done; Remove to plate.
Add 3 cups milk, salt, pepper, sage and thyme.
In measuring cup, whisk together flour and milk.
When milk in pan is just beginning to boil, slowly whisk in milk and flour.
Keep whisking until it is slightly thickened and starts to boil a bit more.
Whisk in parmesan cheese whisking until all cheese is melted.
Remove from heat and stir in meat, mushrooms and spinach.
Serve over hot noodles and garnish with shredded parmesan cheese.