2 lbs. stew beef
1 C. gluten-free flour
2-3 T. coconut oil or ghee
32 oz. beef broth
6 oz. tomato paste
1/2 C. coconut aminos
1 med onion
8 oz. mushrooms
16 oz gluten free pasta (brown rice linquine)
Sour cream:
1 can unsweetened full-fat coconut milk
1 t. fresh lemon juice
sea salt, to taste
Toss gluten-free flour with seasoning (salt, pepper, garlic powder, onion powder, etc) to taste. Remove 2T. seasoned flour and set aside. Cut beef into bite-size pieces and toss in seasoned flour. Remove meat and set aside.
Heat oil in a skillet over medium-high heat and sear meat pieces and transfer to a slow cooker or dutch oven.
In a large bowl, whisk about 2/3 of the beef broth with tomato paste and coconut aminos until smooth. Pour over beef in pot and cook in slow cooker for 6-8 hours on low or 2-3 hours if in a dutch oven. If in a dutch oven, stir occasionally to prevent meat from sticking to the pan. About 2 hours before before done, add onions and mushrooms; stir and recover.
Start the water cooking for pasta and cook according to the package directions.
Check consistency of meat and veggies. If sauce is thin, whisk reserved seasoned flour with 1/2 C broth until smooth and then stir into the stroganoff. Remove from heat to cool slightly while preparing "sour cream".
Take a can of coconut milk, turn it upside down, open it, and pour the thin part of the coconut milk into a container, reserving for another use. Take the thick, creamy part of the coconut milk and whisk with lemon juice and salt.
Add "sour cream" into the stroganoff until smooth and creamy. Serve over cooked pasta or rice.