A dairy-free, gluten-free beef stroganoff with shiitake mushrooms standing in for the usual button mushrooms. Coconut milk replaces the sour cream — same rich, savory flavor, lower in oxalates and easier on sensitive systems.
Add the ground beef to a large skillet over medium-high heat. Cook completely, breaking up the meat into small pieces as it browns. Once fully cooked, transfer the beef to a medium bowl and set aside.
Return the skillet to the stove and reduce heat to medium. Pour in the avocado oil. Add the chopped onion and sliced shiitake mushrooms and cook until the onions are translucent — about 10–12 minutes. Watch carefully so the onions don't burn; reduce the heat further if needed.
Add the pressed garlic to the skillet and cook for another minute, until fragrant.
Add the cooked beef back to the skillet with the vegetables and stir to combine. Pour in the beef broth and coconut milk and stir. Add the salt, white pepper, dried mustard, dijon mustard, and nutritional yeast. Stir to combine and cook on medium heat until the liquid is gently bubbling and the sauce starts to thicken — about 5 minutes.
Serve the beef stroganoff over white rice or chickpea pasta. Enjoy!