This is one of the tastiest recipes I make! You will definitely want to make extra for leftovers. – Dr. Paul
2 lbs. organic, grass-fed ground beef (can substitute filet tails, tri-tip, or flank steak, cut into small strips or pieces)
1 large onion, chopped
1 cup mushrooms, sliced
3 Tablespoons organic butter
2 Tablespoons brown rice flour (or almond flour) – optional
1 cup organic beef broth (or chicken broth)
1 Tablespoon Dijon mustard
4-6 Tablespoons organic sour cream – optional
1/4 cup red wine (optional)
Sea salt and fresh cracked black pepper to taste (important – the right amount of salt brings out all the flavors)
Optional: Cooked gluten-free pasta, or white rice
- If serving over pasta or rice, cook ahead
- Spread out meat and season liberally with sea salt and fresh ground pepper
- In a large skillet, melt 1-1/2 Tablespoons butter; add onion and cook over medium heat until soft and translucent
- Add mushrooms
- In a small saucepan, heat the beef broth until boiling, reduce heat
- In another small saucepan, melt one and one-half Tablespoons butter; add the flour and stir with wire whisk until blended; add heated broth all at once to butter-flour mixture, stirring well with the whisk until thickened and smooth. Stir in Dijon mustard
- Add meat to large skillet with cooking onions and mushrooms; cook through, but not too much; reduce heat and add red wine
- Add sour cream to the mustard sauce and heat to almost boiling
- Add sauce to meat pan and stir to mix
- Can be served by itself (doesn’t have to be served with pasta or rice)