One-Skillet Beef Stroganoff Sauce (gluten-free & dairy-free)
April 18, 2023 Janneke Phung
Most people eat beef stroganoff sauce over noodles or rice, but I’ve learned that it tastes equally delicious over a bed of lettuce, steamed broccoli, or roasted spaghetti squash. I love doubling or tripling this recipe as it freezes beautifully.
Ingredients
| oil (avocado, olive, or coconut) or ghee | 2 tbsp | |
| onion, chopped | 1 medium | |
| mushrooms, finely sliced | 8 oz | |
| garlic, minced | 3 cloves | |
| beef, ground | 1 lb | |
| coconut cream (from top of refrigerated can) | ¾ cup | |
| beef broth or water | ⅓ cup | |
| coconut aminos | 2 tbsp | |
| dijon mustard | 2 tbsp | |
| apple cider vinegar or lemon juice | 1 tbsp | |
| thyme, dried | ½ tsp | |
| salt | to taste |
Directions:
- Place a can of coconut milk in the refrigerator prior to starting this recipe (if you’re short on time you can try setting it in the freezer) with the intent of separating the cream from the liquid.
- Heat oil in a large skillet over medium-high heat.
- Sauté onions in heated oil until the onion starts to caramelize, about 5-8 minutes. Add mushrooms and garlic and a pinch of salt. Stir well. Cover and cook, stirring occasionally, until mushrooms are soft, about 3-5 minutes.
- Add ground beef to the pan, making sure to crumble the beef as it cooks.
- Once ground beef is browned (about 3 minutes), add the remaining recipe ingredients and stir well.
- Simmer on medium-low for an additional 10 minutes, until the sauce has slightly thickened.
- Serve warm, refrigerate for up to 3 days, or allow it to cool prior to freezing.
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