Posted on | February 16, 2008 | 2 Comments
We love Beef Stroganoff here. It’s got a deliciously creamy sauce, meat, sautéed mushrooms, and noodles. Add a salad or a steamed veggie on the side, and you’ve got dinner in less than 30 minutes, and for well under $10. Our other Dairy Free Beef Stroganoff recipe required 3 pots, and was a bit of a hassle. This revamped recipe only requires 2 pots, and is less work. Same delicious taste, but with less work. What’s not to love?
Remember: Coconut milk does not have a coconutty taste when used in a savory dish. For some reason, salt appears to eliminate the coconutty taste, and you end up with just a deliciously creamy dinner that tastes like you’re able to eat dairy again!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.
- splash cooking oil
- 1 medium onion, diced
- 3-4 cloves garlic, minced
- 1 1/3 lb ground beef (approximately)
- 6-10 oz baby bella mushrooms, sliced (use whatever size container you can buy easily)
- 3 TBS starch – arrowroot is best, but you can use tapioca or corn starch if that’s what’s available
- 2 pinches kosher or sea salt
- 1/2 tsp Tony Chacheres Cajun seasoning, or a little more salt and 1/8 tsp cayenne pepper
- 1 14oz can coconut milk
- 1/4 cup lemon juice
- 1 lb brown rice pasta (we like Tinkyada Brown Rice Spaghetti)
Set a large pot of salted water over high heat so it will come to a boil for the pasta.
Place a large skillet with a splash of cooking oil (we use canola or olive) over medium heat. Add onion and garlic, and begin to sauté.
When onion and garlic begin to soften, add the mushrooms. Sprinkle a couple pinches of salt over them, and stir frequently.
When the mushrooms have started to darken and shrink, add the ground beef. Sprinkle the Tony Chacheres Cajun seasoning, or a little more salt and cayenne pepper over the skillet and continue stirring.
Add pasta to the water when it boils, and cook according to the package directions.
When the beef is browned, sprinkle the mixture in the skillet with the starch. Stir, then add the coconut milk and lemon juice. Mix together well. The sauce will thicken as it cooks. Taste test and add more salt or Tony Chacheres or cayenne pepper as needed.
Drain the noodles, then toss with the sauce – easy, quick, and delicious! The tang of the lemon, the slight kick of the Tony Chacheres and the creaminess of the sauce all meld in your mouth for much yumminess!