- 1 12-ounce package egg noodles
- 1 1/2 pounds lean ground beef
- 1 large sweet onion, thinly sliced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 1 1/2 cup nut milk
- 2 tablespoons Dijon mustard
- 2 teaspoons beef base (2 bouillon cubes**)
- 2 teaspoons Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- Fresh chopped parsley (optional, for garnish)
- Prepare noodles according to package directions.
- In a large skillet over medium-high heat, brown the beef. Remove from pan, keeping about 1 tablespoon of grease in the pan. Set meat aside.
- Add the onions to the pan and season liberally with salt & pepper. Sauté until translucent and soft – about 5 minutes – stirring frequently.
- Add the beef broth, 1 1/2 cups of nut milk, Dijon, bouillon and Worcestershire sauce to the pan.
- In a small bowl, whisk together the nut milk, flour and cornstarch. Whisk into the pan.
- Return the beef to the pan and simmer until the noodles are ready.
- Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving.
*Coconut milk can be substituted. You can also use dairy milk if you’re don’t need it to be dairy free.
**Many bouillon cubes do contain dairy, so check labels. The equivalent is included for reference. I normally use a beef base which are dairy/whey free.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg