1 tbsp ghee
1 cup of white mushrooms, cleaned and cut into pieces
garlic clove, chopped into pieces or 1 tablespoon minced garlic
1 small onion 1 lb. grassfed organic beef, browned and set aside
2 cups beef broth
½ cup dairy free sour cream
gluten-free pasta, cooked according to directions (I like the gluten-free brown rice pasta from Tinkyada or lentil pasta or chick pea pasta)
salt and pepper, to taste
1–2 tbsp fresh parsley, minced
Instructions
In a skillet over medium-high heat, melt ghee and add mushrooms, garlic, and onion, sauté until soft. Add the browned beef and combine. Pour in broth and sour cream. Mix gently. Add cooked gluten-free noodles, turn heat to low, and mix everything together. Add salt, pepper, and parsley as desired.
