​Beef Stroganoff

While I'm not normally a mushroom fan, I do like them in a stroganoff!
Serves 4-6
1 1/2 pounds steak tips, or sirloin or beef tenderloin cut into 1-inch cubes
1 teaspoon coarse sea salt
1/2 teaspoon ground black pepper, divided
4 tablespoons butter or ghee, divided
1 white onion, diced
3 garlic cloves, minced
8 ounces mushrooms, cleaned and thinly sliced
2 tablespoons all-purpose flour
1½ cups beef broth
1 tablespoon coconut aminos
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice (about 1 lemon)
¾ cup sour cream (or coconut cream)
9 ounces gluten free taglietelle pasta
Chopped fresh parsley, for garnish
Toss the steak tips with the sea salt and 1/4 teaspoon of the ground black pepper.

Add 1 tablespoon butter to a large saute pan over medium-high heat. Once hot, add the beef to the pan, working in 2-3 batches to make sure you don't overcrowd the pan. Sear the beef for 1-2 minutes, until browned, then flip and cook an additional minute until browned. Remove from the pan and set aside.

Add another tablespoon of butter to the pan. Once melted, add the onion, garlic, and mushrooms and cook for 4-5 minutes, stirring occasionally, until the onions and mushrooms are browned and slightly caramelized. Remove the mushrooms from the pan.

Reduce the heat to medium-low and add 2 tablespoons butter to the pan. Sprinkle the flour over the butter and whisk to combine. Once smooth, pour in the broth slowly, whisking constantly. Let the mixture come to a bubble, then whisk in the coconut aminos, dijon mustard, lemon juice, and sour cream.

Reduce the heat to low, then stir the beef and onion and mushroom mixture into the sauce, and taste for seasoning. Add salt if needed. Let cook for an additional 5 minutes.

​Garnish with parsley and serve over noodles!
Source

Notes:
  • The original recipe goes gluten-free by using GF flours as thickeners. I just replaced those with regular AP flour; it thickened up the sauce considerably.
  • Cassy Joy Garcia notes " If you can't find steak tips, you can easily substitute sirloin or beef tenderloin here instead. Since we'll be quickly cooking the beef, you'll want to stay away from tougher cuts like chuck roast because they won't have time to break down and become tender, and you don't want chewy beef!"
  • I have seen coconut aminos consistently at Whole Foods, in the Asian food section near the soy sauce. I am not entirely sure of the distinction between the two, but as both are meant to provide a big umami boost, I suspect you can substitute (gluten-containing) soy sauce for coconut aminos.