8 oz. gf spiral pasta 1 teaspoon extra virgin olive oil 1 lb. ground beef or buffalo 1 cup onion, chopped 1 garlic clove, minced 8 oz. cremini mushrooms, sliced 2 Tablespoons gf flour 1 cup gf Beef stock Salt and freshly ground black pepper 1 teaspoon paprika 3/4 cup sour cream 1 Tablespoon dry sherry Italian parsley for garnish
Cook the pasta until al dente. Drain. Heat the olive oil in a large non-stick skillet over medium high heat. Add the ground beef to the pan and cook until browned; about 5 minutes. Add the onion, garlic and mushrooms to the pan; cook for another 5 minutes or until most of the liquid evaporates. Sprinkle with flour; cook for 1 minute. Stir in the beef stock; bring to a boil. Reduce heat and simmer for 1 minute or until mixture is slightly thickened. Adjust seasonings to taste with salt and freshly ground black pepper. Remove from heat and stir in the sour cream and sherry. Simmer for 5 minutes or until heated through. Serve over pasta. Garnish with chopped Italian parsley if desired.
We used Tinkyada’s gf spiral pasta for the pasta in this recipe (www.tinkyada.com).