Servings: 4 people
Ingredients
- 2 cups gluten-free pasta see notes
- 1 tbsp olive oil or avocado oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 8 oz mushrooms cremini, shiitake, or mixed, thinly sliced
- 1 lb ground beef or beef strips
- 1 tsp Dijon mustard
- 1 tbsp gluten-free Tamari or coconut aminos
- 1 tsp paprika
- 1/2 tsp sea salt or to taste
- 1/4 tsp black pepper or to taste
- 3 cups beef broth
- 3/4 cup full-fat coconut milk
- 4 tbsp gluten-free flour see notes
- 1 tbsp lemon juice
- Chopped fresh parsley for garnish
Instructions
- Boil the pasta: Bring a pot of water to a boil. Start cooking the pasta about halfway through making the sauce so everything finishes around the same time.
- Sauté the veggies: In a large pot or deep skillet, heat the oil over medium heat. Add onion and cook for 4–5 minutes until softened. Add garlic and cook for 1 more minute. Stir in mushrooms and cook for 5–7 minutes until softened.
- Brown the beef: Add the beef and cook until browned on all sides.
- Season: Stir in Dijon mustard, Tamari, paprika, salt, and pepper. Mix well.
- Add the broth: Pour in the broth, stir, bring to a gentle boil, then reduce to a simmer.
- Make it creamy: In a small bowl, whisk the gluten-free flour with the coconut milk until smooth. Stir into the pot to thicken. Add lemon juice and simmer for another 2–3 minutes.
- Taste and serve: Adjust seasoning as needed. Serve hot over your cooked pasta and top with chopped parsley.
Notes
This recipe was made using King Arthur’s Gluten-Free Measure for Measure Flour. Any gluten-free noodle will work, but we used Jovial’s Gluten-Free Tagliatelle (egg pasta), and it was delicious.