Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 2 tbsp all-purpose flour
  • 1 1/2 cups beef broth, low sodium
  • 1 cup full-fat coconut milk
  • 1 tbsp lemon juice
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until deeply browned and no longer pink. Remove beef from pan and set aside, retaining the rendered fat.
  2. In the same pan, sauté diced onions and sliced mushrooms for 5-7 minutes until mushrooms are golden brown. Stir in minced garlic and dried thyme, cooking for 60 seconds.
  3. Sprinkle flour over vegetables and stir constantly for 1 minute. Gradually pour in beef broth and Worcestershire sauce, scraping the bottom of the pan to release brown bits.
  4. Lower heat to medium and stir in coconut milk and lemon juice. Simmer for 3-5 minutes until the sauce thickens.
  5. Return the beef to the pan, stir to coat, and season with salt and pepper.