Beef Stroganoff Dairy Free And Gluten Free

When I was a child my mom used to make hamburger helper. She would make the beef stroganoff kind. For some reason, I would always have a stomach ache after I ate it.

I now know all the processed chemicals that went into that little box and how sensitive I am to gluten. For some reason, I have been craving it during this pregnancy. So I decided to make myself some homemade beef stroganoff for the first time. It came out so good, was so easy to make and no stomach ache.

Ingredients 

• 2 tablespoons unsalted olive oil
• 12 ounces mushrooms, thickly sliced
• 1/2 medium sweet onion, diced
• Kosher salt and freshly ground black pepper, to taste
• 1 pound lean ground beef
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose GF flour
• 1/4 cup dry white wine
• 4 cups beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 8 ounces GF noodles, uncooked
• 1/2 cup unsweetened coconut milk (if you eat dairy you can use: organic whipping cream)
• 2 tablespoons chopped fresh parsley leaves

Directions 

1. Cook mushrooms, onions, and garlic in oil in 10-inch skillet over medium heat, stirring occasionally until onions are tender; remove from skillet.
2. Cook beef in the same skillet until brown. Stir in 1 cup of the beef stock, the salt, white wine, dijon mustard, and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
3. Stir remaining beef stock into flour; stir into beef mixture. Add onion mixture and seasoning; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in coconut milk; heat until hot (do not boil). Serve over noodles or I like to add the noodles to the sauce and let it cook in there.
4. Enjoy