A healthy take on a classic dish


1 pound lean cut beef, thinly sliced

1 package egg noodles, cook according to the package

1 cup button mushrooms, sliced

3 garlic cloves, minced

2 green onions, chopped

1 onion, chopped

1 cup beef stock

4 tablespoon olive oil, divide into two parts

1 tablespoon gluten free flour, diluted with 1/4 cup cold water

1 tablespoon Worcestershire sauce

Salt and pepper to taste



  1. Heat a pan with 2 tablespoon olive oil. Add beef, stir until brown, do not cook all the way through. Set aside.
  2. In the same pan add the rest of the olive oil. Add onions, cook until translucent or tender. Add garlic, mushrooms, salt and pepper, stir to mix well.
  3. Add the beef back into the pan, stir to mix well. Add Worcestershire sauce, diluted flour, stir to mix well.
  4. Add beef stock and cooked egg noodles, stir, lower the heat, cover and simmer for 2-4 minutes.
  5. Sprinkle green onions on top.

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