EASY DAIRY-FREE GROUND BEEF STROGANOFF

5 from 2 votes

EASY DAIRY-FREE GROUND BEEF STROGANOFF

There’s nothing more comforting than a bowl of this Ground Beef Stroganoff! Make a double batch and freeze for cozy dinners all winter long.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: Ground beef, Ground beef recipes, Pasta

Servings:

Author: Olivia Adriance

Ingredients

2 pounds ground beef
2 tablespoons avocado oil
1 onion chopped
1 pound baby bella mushrooms, sliced thick
Salt and pepper to taste
3 large cloves garlic, minced
1 cup beef bone broth
1 can coconut milk
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons arrowroot starch (or other thickener)
3 tablespoons water
16 ounces gluten-free pasta of choice, cooked according to packaging instructions
Fresh parsley (for garnish)

Instructions

In a large saute pan or Dutch oven over medium heat, heat avocado oil.
Add the ground beef and cook until the meat has browned, stirring to break it up as it cooks.
Drain off all but 2 tablespoons of the rendered fat. Add the sliced mushrooms and onions and season generously with salt and pepper.
Cook until the mushrooms have browned (10 to 12 minutes), letting the edges crisp a bit.
Add the garlic and cook for another minute, stirring so it doesn’t burn. Pour in the beef broth to deglaze the pan, scraping up any bits from the bottom.
In a separate small bowl, mix the arrowroot starch with a few tablespoons of water to make a slurry.
Stir the slurry mixture, coconut milk, lemon juice, and Dijon mustard into the beef mixture and simmer for 5 to 7 minutes.
Serve over pasta of choice and garnish with lots of fresh parsley. ENJOY!

Notes

While traditionally served over pasta, this could also be served over dairy-free mashed potatoes or rice.

This recipe freezes well! Place any leftovers in a glass container. The night you want to serve, take it out of the freezer and heat it up in a Dutch Oven or pan.

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