Back in my post on how to cook spaghetti squash in a pressure cooker, I promised you a delicious beef and mushroom sauce to top it with – and I think I may have pulled off a special treat.
Originally, I was just aiming for something tasty that was easy to make while the spaghetti squash was cooking. After playing around a bit, what I ended up with surprised me… it actually tasted very similar to the beef stroganoff I used to have for dinner as a kid, but without all the heavy sour cream. What I was left with was a surprisingly light, dairy free beef stroganoff (faux stroganoff? fauxganoff?) that almost everyone can eat.
Well, er, except vegetarians. But you hang in there vegetarians – I’m sure I’ll have a new recipe for you soon (for now you can go look at these).
So, let’s start with the stroganoff tutorial, and then you can hop over to the pressure cooker spaghetti squash tutorial to complete your meal. If you don’t like spaghetti squash, this dairy free stroganoff recipe would probably also work great over your choice of pasta or zoodles.
Dairy Free Beef Stroganoff Photo Tutorial
(Printer friendly version below)
1lb (453g) 85/15 gound beef
10oz (283g) frozen shiitake mushrooms – I used Woodstock brand. Find at a store near you.
1 cup (236mL) chicken broth
1/2 red onion, chopped small
1 tsp dried parsley
2 tbsp white wine vinegar
1 tbsp coconut oil
Step 1: In a pan over medium heat, melt 1 tbsp coconut oil. Add chopped red onion and cook for a few minutes until translucent.
Step 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.
Step 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 it looks like this:
Step 4: Salt to taste. Spoon it over your spaghetti squash, top with additional parsley, and serve.