Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ yellow onion, diced
- 1 pound mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons flour (or gluten-free substitute)
- 1 cup beef broth
- 1 cup coconut cream (or other unsweetened dairy-free milk)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- In a Dutch oven or large skillet, heat olive oil over medium heat.
- Add the ground beef and cook until browned, breaking it into small pieces as it cooks.
- Stir in diced onion and cook until soft, about 3–4 minutes.
- Add mushrooms and sauté until they release their moisture and soften.
- Add garlic and cook for another 30 seconds until fragrant.
- Sprinkle in flour, stir to coat evenly, and cook for 1 minute.
- Slowly stir in the beef broth, scraping the bottom of the pan to loosen any bits.
- Add coconut cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Stir well.
- Reduce heat and simmer for 5–7 minutes, stirring occasionally, until the sauce thickens.
- Taste and adjust seasoning if needed.
- Remove from heat and garnish with chopped parsley. Serve over noodles, rice, or mashed potatoes.
Notes
- Use coconut cream for extra richness, or oat milk for a more neutral flavor.
- For gluten-free, use cornstarch or a GF flour blend instead of regular flour.
- Leftovers can be stored in the fridge for 4 days or frozen for up to 2 months.
- Add frozen peas or spinach for a quick veggie boost.
- This recipe is great for meal prep—just store sauce and starch separately.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 435 kcal
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 68 mg