This 30-minute creamy beef and mushroom skillet has tender beef strips cooked in a savory mushroom sauce with garlic and onions. Serve it over noodles for a creamy dairy-free beef stroganoff or serve it with rice or veggies. It's gluten-free too!
1/4cupcoconut aminos(see recipe notes, can also sub soy sauce)
1tbsprice flour(can also use corn starch)
1tbsptomato paste
1tspgarlic powder
1tsponion powder
1tspmustard powder
Instructions
Prep whatever you are serving with the creamy beef (rice, noodles, potatoes, etc.) to have it ready.
Slice steak into thin strips as noted. Slice onion, garlic, and mushrooms.
In a bowl or measuring cup, add all of the creamy sauce ingredients. Stir to mix well and dissolve the flour in the mixture.
Heat a large skillet over medium heat and add 1 tbsp oil. Once hot, add the beef strips and season with salt and pepper. Cook for just 1-2 minutes per side, until the beef is just browned. Remove and set aside.
Add more oil to the pan and add the onion and garlic. Cook for 3-4 minutes, stirring frequently, until they start to soften.
Add the mushrooms to the pan. Cook for another 2-3 minutes, stirring frequently, until they soften.
Stir the creamy sauce mixture again to mix it up, then pour it into the pan. Scrape up the bits from the bottom of the pan and bring to a quick simmer. Then, turn the heat down to low and simmer, stirring very frequently for 3-5 minutes, until the broth thickens into a gravy-like thick sauce.
Add the beef strips back into the pan and mix them in with the sauce. Cook another 1-2 minutes.
Serve over rice, noodles, diced potatoes, or with some veggies. Enjoy.