One Pot Beef and Noodles
Hello everyone and welcome back. this week I am happy to share with you this recipe for One Pot Beef and Noodles! This recipe is perfect for busy weeknights as it can be on the table in less than 40 minutes. One of the best things about making boxed dinners from scratch is that you are in control of the sodium and sugar content so you end up with a meal you actually feel good about serving!
Serve this one pot dinner with vegetables and garlic bread.
One of the best things about this recipe is that is great for people who are lactose intolerant. Experts says that about 65-70% of all adults have some level of lactose intolerance, so what exactly is lactose intolerance? Lactose intolerance is a common condition caused by your bodies decreased ability to digest lactose, which is a sugar found in dairy products. Symptoms of lactose intolerance includes abdominal pain, bloating, diarrhea, gas and nausea.
This recipe uses ground beef but feel free to use any ground meat or meat alternative you like. While I really like to use cavatappi in this recipe, you can use macaroni if you can’t find it at your local grocery store. To mimic the flavor of cheese in the recipe I used Bob’s Red Mill Nutritional Yeast, you can find it at most national grocery chains and online.
Don’t forget to rate and review this recipe if you make it!
One Pot Beef and Noodles
Ingredients
- 1 1/2 lb. ground beef
- 1 medium onion, diced
- 1/2 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon paprika
- 1 tablespoon Italian seasoning
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/3 cup nutritional yeast
- 2 1/2 cups hot beef stock
- 1 1/2 cups lactose free milk like Fairlife or Shamrock
- 2 1/2 cups cavatappi or macaroni
- 1 cup cheese (optional)
- Chopped parsley (optional)
Instructions
- In a small bowl combine cornstarch, paprika, Italian seasoning, salt, sugar, pepper and nutritional yeast.
- Heat a large skillet or pot over medium high heat.
- Then add the ground beef and break it up, cooking and stirring until the meat is no longer pink. Remove the meat with a slotted spoon and set aside.
- Add the bell pepper and onion to the pan and cook until softened, about 4-5 minutes. Lower the heat if the vegetables being to brown.
- Add the garlic and cook until fragrant, 1-2 minutes.
- Add the meat back to the pan and sprinkle with the cornstarch mixture evenly and stir until fully incorporated. Add the hot stock, milk, and pasta, then bring to a boil. Cover with a lid, reduce heat and simmer and cook for 8-11 minutes, or until the pasta is al dente.
- .Remove from the heat, and let stand for a few minutes until the sauce thickens a bit.
