Dairy Free Beef Stroganoff



  1. In a pan over medium heat, melt 1 tbsp coconut oil. Add chopped red onion and cook for a few minutes until translucent.
  2. Break up the ground beef into small pieces and add it to the onions. Cook, stirring occasionally to mix, until the beef is fully browned.
  3. Once browned, add mushrooms, chicken broth, parsley, and white wine vinegar. Turn up to high just long enough to bring to a boil, then turn back down to medium/medium low to keep at a good simmer. Simmer uncovered for about 15 minutes - give or take a minute or two. The objective is to simmer out the liquid until there are just a few tablespoons left.
  4. Salt to taste. Spoon it over your spaghetti squash, top with additional parsley, and serve.