3 cup hot water (May want to substitute stock for water & bouillion base)
1½ cups of pasta
1 cup frozen peas and carrots
Instructions
Cook ground beef in a pot (about 4 qt) with a lid.
Add seasoning to the ground beef while it cooks.
Break ground beef clumps apart.
Drain grease from ground beef using a colander.
While beef is draining, saute' onions in pot. I washed my pot to remove all excess grease, but it's not necessary. If you wish to wash the pot, you may want to use butter, margarine, or oil to saute' the onions.
Return ground beef to the pot with the onion, add the cornstarch, beef bouillion, water, noodles, and vegetables.
Bring pot to a boil, reduce heat to a simmer, and cover.
Continue cooking at a low simmer until water has been absorbed and noodles are well-cooked. Gluten-free noodles tend to take longer than wheat pasta to cook.
Cornstarch, water, and bouillion amounts may need to be adjusted for your individual preferences. If the gravy is too thin, but the pasta is cooked, remove liquid from the pot. Add cool water to it, then stir in a couple of teaspoons of cornstarch. Slowly stir the cornstarch mixture into the pot. This process will help prevent lumps in the gravy.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/salisbury-noodle-bowl-can-gluten-free/