Beef Stroganoff (Dairy- and Gluten-Free)

  • 2 Tbsp Avocado Oil
  • 1 lb baby bella mushrooms, sliced
  • 1 onion, diced
  • 1½ tsp salt (divided)
  • 1 cup beef broth
  • 1 1/3 lbs ground beef
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • ½ tsp pepper
  • ½ cup dry white wine
  • 1 Tbsp Worcestershire sauce
  • ½ cup plain coconut yogurt
  • ¼ cup chopped parsley, for garnish (optional)

  1. Add oil to a large sauté pan over medium heat
  2. To the heated oil add mushrooms and onion and sauté for 7-8 minutes
  3. Add ½ tsp salt and stir to incorporate
  4. Add the broth to the sauté pan and cook for another 1-2 minutes
  5. To a high-speed blender add the sautéed vegetables and broth, blend until a smooth sauce consistency
  6. Using the same large sauté pan, over medium heat, add the ground beef and 1 tsp salt and cook, breaking up the beef to make crumbles
  7. Once the beef is cooked add the garlic, thyme and pepper, cook for another 1 minute
  8. Now add the dry wine and Worcestershire to deglaze the pan and add flavor, scrape the bottom to get any stuck bits
  9. Pour the blended sauce into the pan and add the coconut yogurt, heat through
  10. Serve with Barilla gluten free fettuccine noodles, or your favorite GF noodles

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