Ingredients
Scale
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp tamari (gluten-free soy sauce)
- 1½ cups gluten-free beef broth
- 1 tbsp cornstarch (or arrowroot powder)
- ¾ cup coconut cream or almond-based sour cream
- Fresh parsley for garnish (optional)
- Gluten-free pasta, mashed potatoes, or rice for serving
Instructions
- In a large skillet over medium heat, add olive oil and ground beef. Cook until browned, breaking it up with a spatula as it cooks.
- Add diced onions and garlic to the skillet. Sauté for 2–3 minutes until fragrant and translucent.
- Stir in sliced mushrooms and cook until softened and browned, about 5 minutes.
- Season with salt, pepper, smoked paprika, and tamari. Mix well.
- In a small bowl, whisk cornstarch into beef broth until dissolved. Pour into the skillet and stir to combine.
- Lower the heat and add coconut cream or dairy-free sour cream. Simmer gently until the sauce thickens, about 5 minutes.
- Serve hot over gluten-free pasta, mashed potatoes, or rice. Garnish with parsley if desired.
Notes
For a vegetarian version, use mushrooms and lentils instead of beef. Cashew cream or oat-based yogurt also work well in place of coconut cream. Make ahead and store in the fridge up to 3 days. Reheat gently and add a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg