Instructions

1. Start by gathering all your ingredients on a clean countertop. This will make the cooking process smoother and more efficient.
2. In a large skillet or frying pan, heat a tablespoon of oil over medium heat. Once the oil is hot, add the diced onion. Sauté the onion for about 3-4 minutes, or until it becomes translucent and fragrant.
3. Add the sliced mushrooms to the skillet with the onions. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
4. Push the onions and mushrooms to one side of the skillet. In the cleared space, add the ground beef. Break it apart with a spatula or wooden spoon and cook until browned, about 5-7 minutes. Ensure the beef is cooked through and no longer pink.
5. Once the beef is browned, mix it together with the onions and mushrooms. Season the mixture with salt and pepper to taste.
6. Pour in the beef broth and Worcestershire sauce. Stir everything together, ensuring the beef and vegetables are well combined with the liquid.
7. In a small bowl, whisk together the cornstarch and a few tablespoons of the coconut milk until smooth. This will help thicken the stroganoff.
8. Slowly add the cornstarch mixture back into the skillet while stirring continuously. This will help prevent lumps from forming. Allow the mixture to simmer for about 5 minutes, or until it thickens slightly.
9. Once thickened, reduce the heat to low and stir in the remaining coconut milk. Mix well and let it simmer for an additional 3-5 minutes to heat through and meld the flavors.
10. While the stroganoff is simmering, cook the egg noodles or gluten-free pasta according to the package instructions. Drain and set aside.
11. Once the stroganoff is ready, taste and adjust seasoning if necessary. Serve the dairy-free ground beef stroganoff over the cooked noodles or pasta.
12. Garnish with fresh herbs if desired, and enjoy your delicious dairy-free meal!