Ingredients:

  • 1 lb lean ground beef (90/10)
  • 8 oz cremini mushrooms, sliced thin
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1.5 cups beef bone broth, low sodium
  • 0.5 cup full-fat coconut cream
  • 1 tbsp stone-ground Dijon mustard
  • 1 tbsp gluten-free Worcestershire sauce
  • 2 tbsp tapioca starch
  • 2 tbsp olive oil

Instructions:

  1. Heat a 12-inch skillet over medium-high heat with 1 tablespoon of olive oil. Add the ground beef, breaking it into large chunks. Let sit undisturbed for 3 minutes to develop a mahogany crust. Flip, brown the other side, then remove the meat from the pan, leaving the rendered fat behind.
  2. Add the remaining tablespoon of oil to the same pan if needed. Add the onions and mushrooms. Sauté until the mushrooms are soft and the onions are translucent.
  3. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Whisk the tapioca starch into the beef bone broth to create a slurry. Pour the mixture into the skillet to deglaze the pan, scraping up any browned bits (fond) from the bottom.
  5. Stir in the Dijon mustard and Worcestershire sauce. Simmer for 3-5 minutes until the sauce begins to thicken.
  6. Reduce heat to low. Return the beef to the pan and stir in the coconut cream. Mix until a velvety emulsion forms. Garnish with fresh parsley and serve immediately.