Ingredients
Scale
- 2 TB dairy free soy free butter
- 12 oz fresh sliced mushrooms
- 1/2 small onion, diced (or 1/4 of Costco onion)
- salt and pepper to taste
- 1 pound of 80-90% lean beef
- 2 tsp minced garlic
- 1/2 tsp dried thyme
- 4 TB gf flour (any all purpose gluten and dairy free flour will work for this recipe; we like Walmart brand, namaste, or bobs red mill brand gluten free flours)
- 1/4 cup white wine vinegar + 1 TB sugar mixed together
- 6 cups beef stock
- 1 TB balsamic vinegar
- 1 TB molasses
- 1 TB dijon
- 8oz.-12oz gluten free rotini noodles (any brand will do) OR homemade fettuccine noodles, uncooked
- 5 TB cornstarch or arrowroot powder dissolved in 4 oz. water
- 1/2 cup plain non-dairy oat or coconut yogurt, OR cold canned coconut milk (although it will give your meal a slight coconut flavor)
Instructions
- In a pan on medium heat, cook onions and mushrooms till browned in vegan soy free butter.
- Add in ground beef and cook, till browned.
- Stir in thyme and garlic and flour.
- Then, stir in wine vinegar/sugar mixture, beef stock, balsamic vinegar, molasses, dijon, noodles, dissolved cornstarch mixture, and yogurt. Bring to a boil and then add in noodles. Simmer, till noodles are firm, but well cooked. If you cook them too long they will become soggy.
- Add salt and pepper to taste.
Notes
ENJOY