Ingredients

The following ingredients have 5 Servings
  • 1 1/2 pounds steak tips
  • 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 gluten free flour blend*
  • 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)

Instruction

  • 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!