Gluten-Free Dairy-Free Ground Beef Stroganoff

Step 1

Heat the avocado oil to medium-high in a large skillet and add the onion. Sauté, stirring occasionally, until the onion begins to caramelize, about 5 to 8 minutes. Add the mushrooms, garlic, and sea salt and stir well. Cover and cook, stirring occasionally, until the mushrooms soften up, about 3 minutes.

Step 2

Make room for the ground beef in the center of the skillet then place it on the hot surface. Brown for 2 to 3 minutes before flipping and browning for another 2 to 3 minutes. Use a spatula to chop up the meat into smaller pieces and mix it in.

Step 3

In a bowl or measuring cup, combine the coconut milk, beef broth, lemon juice, mustard and flour and whisk well until combined.

Step 4

Pour the sauce mixture into the skillet and stir well. Bring mixture to a full boil and stir occasionally until the sauce is thick, about 8 minutes.

Step 5

While the sauce is cooking, cook the noodles according to package instructions (or prepare the rice ahead of time).

Step 6

Once cooked, drain the noodles then transfer them to the skillet with the sauce. Stir well until the noodles are well-coated in sauce.

Step 7

Taste the pasta for flavor and add sea salt to taste.

Step 8

Sprinkle with dried or fresh parsley and enjoy!