Easy Beef Stroganoff ★★★★★
We're taking the classic beef stroganoff recipe and putting our TDW touch to it. Our recipe is packed with flavors while also being gluten and dairy free. We chose to serve this over our favorite gluten free pasta and it quickly became a new family favorite to add to our dinner time rotation.
Ingredients
- 1 tbsp avocado oil
- 2 small leeks green parts only, wash and chopped
- 1 8 ounce container sliced mushrooms
- 1 lb grass-fed ground beef 90% lean
- 1 tsp salt plus more to taste
- Fresh cracked pepper
- 1/2 tsp garlic powder
- 2 tbsp gluten free flour
- 1 box Your favorite gluten-free pasta (We used Jovial organic fusilli)
Sauce:
- 1 cup beef bone broth
- 1/2 cup coconut milk
- 2 tbsp coconut aminos
- 1 tbsp dijon mustard
- fresh chopped parsley
Instructions
- Preheat a large, deep pan over medium-high heat. Add avocado oil and swirl around the pan to heat. Add in the leeks and mushrooms with a light pinch of salt. Sauté for about 5 minutes to get the leeks and mushrooms to start cooking down.
- Add in the ground beef and break apart using a wooden spoon. Once all of the ground beef is broken apart, season the mixture with 1 teaspoon of salt, 1/2 teaspoon of garlic powder and some fresh cracked pepper. Continue to cook until the meat is no longer pink and fully cooked.
- Next, sprinkle over the 2 tablespoons of gluten free flour. Stir around until the flour is fully incorporated into the meat, about 30 seconds.
- Pour the sauce mixture into the pan and stir around with a wooden spoon, scraping up any brown bits on the bottom of the pan. Bring the sauce to a simmer. Turn the heat down to low and simmer for about 5 more minutes.
- Serve over your favorite gluten free noodles. Sprinkle with some fresh parsley. Enjoy!