Gluten-Free Dairy-Free Ground Beef Stroganoff

Heat the avocado oil to medium-high in a large skillet and add the onion. Sauté, stirring occasionally, until the onion begins to caramelize, about 5 to 8 minutes. Add the mushrooms, garlic, and sea salt and stir well. Cover and cook, stirring occasionally, until the mushrooms soften up, about 3 minutes.
Make room for the ground beef in the center of the skillet then place it on the hot surface. Brown for 2 to 3 minutes before flipping and browning for another 2 to 3 minutes. Use a spatula to chop up the meat into smaller pieces and mix it in.
In a bowl or measuring cup, combine the coconut milk, beef broth, lemon juice, mustard, Worcestershire sauce and flour and whisk well until combined.
Pour the sauce mixture into the skillet and stir well. Bring mixture to a full boil and stir occasionally until the sauce is thick, about 8 minutes.
While the sauce is cooking, cook the noodles according to package instructions (or prepare the rice ahead of time).
Once cooked, drain the noodles then transfer them to the skillet with the sauce. Stir well until the noodles are well-coated in sauce.
Taste the pasta for flavor and add sea salt and/or more Dijon mustard or Worcestershire sauce to taste.
Sprinkle with dried or fresh parsley and enjoy!