Beef Stroganoff Pasta

Ingredients

• 2 tbsp olive oil
• 4 Italian Beef or Original Beef Chomps sticks
• 1 yellow onion, finely chopped
• 8oz cremini mushrooms
• 3 cloves of garlic, minced
• 2 tbsp flour
• 1⁄2 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped parsley
• 16oz brown rice noodles

Cashew cream:

1⁄2 cup raw cashews soaked with 1⁄2 cup water + 2 tsp lemon juice

Directions:

1. Heat 1 tbsp olive oil in a sauté pan over medium heat. Slice up your Chomps beef sticks into thin slices and toss into a pan. Season with salt and pepper and sauté until they’re a little crisped up – about 5 minutes. Transfer to a bowl.

2. Add the onion and another 1tbsp olive oil into pan and cook on medium heat until onion is translucent. Add the mushrooms until softened and then garlic for about 3-4 minutes until fragrant.

3. Add the flour over the onion / mushroom mixture and stir to combine for about 2 minutes. Increase the heat a bit and add the beef broth for about 2 minutes. Next add in the Worcestershire sauce, mix and let simmer for 5 minutes.

4. Soak your cashews for 30 minutes in boiling water and drain. Add 1/3 cup of water with the cashews into a blender, with lemon juice, and blend until a creamy sauce forms.

5. Add back in the Chomps to the mushroom/onion mixture and cashew cream until everything is mixed together.

6. Cook your favorite brown rice noodles (we love Trader Joe’s brown rice fusilli or Jovial brand pasta from Thrive Market) and place the beef mixture over the noodles. Top with parsley!

Photos by Kaitlin Yocom