Beef and Mushroom "Ramen" Noodles

I like stroganoff but right now I need to be soy free for Lola so no soy sour cream for me. I don't know of any other dairy free sour creams on the market so this dish was an attempt to capture some of those same flavors but with more of a "Ramen" noodle type flair to it versus the creamy milk and sour cream flavors in stroganoff. This dish doesn't taste like stroganoff but is still a tasty beef dish. A few ingredients in this dish to be careful about...Lea & Perrins Worcestershire sauce previously was manufactured with soy in it but more recent bottles are soy free so make sure you check your label. Beef bullion has been difficult to find but I just hate buying beef broth (or chicken broth) because I just end up paying for mostly water so I like to use bullion. It also takes up a lot less space in the pantry. Beef bullion was hard to find when it was only my allergies because so many of them contained gluten. I finally found a brand that is labeled gluten free, Orrington Farms. Their regular beef base and seasoning is gluten free but contains soy oil but the low sodium version does not for some reason. I was able to buy this at my local Cub Foods.

Beef and Mushroom Noodles

Serves 8

-1 box (12 oz) Barilla spaghetti noodles

-1 lb. stew meat, diced into bite sized pieces

-2 packages (8 oz each) sliced and washed fresh baby bella mushrooms

-1 medium to large onion, diced

-2 tablespoons fresh minced garlic

-1/4 teaspoon ground black pepper

-1/2 teaspoon sea salt

-1/4 cup sherry cooking wine

-1/8 cup olive oil

-1/2 tablespoon Lea & Perrins Worcestershire sauce

-1 tablespoon ketchup

-1/2 teaspoon Orrington Farms Low Sodium Broth Base & Seasoning

Directions: In a large pot, cook noodles per package directions or until just barely done. Because they have rice flour in them, they can easily absorb the liquid in the dish and become mushy. Therefore be careful not to overcook the noodles. Rinse noodles very well and place in a large serving bowl a few minutes before serving. In a skillet, cook mushrooms and onions on medium heat until fully cooked and soft. Add garlic to the mushroom and onion mixture. Cook for 2 minutes. Place vegetable mixture in a separate bowl and set aside. Place diced stir fry meat in a skillet. Sprinkle sea salt and pepper over stir fry pieces and cook over medium heat, After the meat is fully cooked and no longer is pink inside, add the sherry cooking wine, olive oil, Worcestershire sauce, ketchup and beef seasoning, mix well. Place vegetable mixture and meat and sauce mixture into the large bowl with the gluten free noodles. Mix together well and serve immediately.

Disclaimer: It is always important to read labels because brands frequently change their ingredients. These ingredients and brands work for my family but some may be processed in the same facility as wheat, soy, dairy and/or eggs and therefore depending on your severity may or may not work for your family.