This creamy Beef and Mushroom Sauce is perfect for those nights when you need a healthy, quick, paleo meal. If you don’t do wine, just leave that ingredient out. It’s also really tasty over mashed cauliflower.
1 pound ground grass fed beef
2 cups cremini mushrooms, chopped
½ red onion, chopped
¼ cup red wine
1 cup light coconut milk, canned Trader Joe’s Light Coconut Mil – 2 Pack
1 clove garlic, grated
2 teaspoons fresh basil, chopped
1 teaspoon arrowroot powder Arrowroot Powder(553g) Brand: Bobs Red Mill
Salt and pepper, to taste
Brown ground beef in large skillet, over medium heat. Once beef is browned, add onions to skillet. Cook until onions are clear. Add mushrooms, garlic, and basil and lower heat to medium/low. Cook for an additional 3 minutes. Pour in wine. Cook until all liquid is absorbed, about 10 minutes. Add coconut milk, arrowroot power, salt and pepper. Continue cooking until sauce thickens, about 10 to 15 minutes. Remove from heat. Serve over spaghetti squash “noodles”.
Time Cook: 45-60 minutes