Remove from heat and add in the dairy-free sour cream. Turn the heat to low and simmer for an additional 5 minutes. Add flour and stir until fully mixed in, be sure not to let any lumps form.Īdd the beef broth, coconut milk, Worcestershire sauce, salt, and black pepper, and bring to a simmer. Add the sliced mushrooms and sauté for another 5 minutes. You may need to drain off any excess fat from the bottom of your pan before adding other ingredients but leave a little so everything else you add doesn't stick.Īdd pressed garlic and onions. Heat until it beef is browned and almost cooked through. That’s how we (I mean me) burn dinner! So slice your mushrooms, dice the onion, and mince the garlic.įirst, start off by boiling your pasta according to package directions until al dente.Ĭut up your onion, mushrooms, and In a large preheated skillet over medium-high heat, add olive oil and then ground beef (or whatever meat you prefer) and break it up into tiny pieces. This way you don’t have any last-minute runs looking for ingredients, measuring, and chopping. When it comes to cooking, the best thing is being able to measure and slice all your ingredients before starting. How to make dairy-free beef stroganoff sauce
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