This is one of the tastiest recipes I make! You will definitely want to make extra of this for leftovers. – Dr. Paul
2 lbs. organic, grass-fed ground beef or bison (can substitute filet tails, tri-tip, or flank steak, cut into strips)
1 large onion, chopped
3 Tablespoons organic butter
2 Tablespoons brown rice flour (or almond flour)
1 cup organic beef broth (can substitute organic chicken broth)
1 Tablespoon Dijon mustard
4 Tablespoons organic sour cream (optional)
1/4 cup red wine (optional)
Sea salt and fresh cracked black pepper
Optional: Cooked brown rice (instructions below)
- If serving over brown rice, cook rice ahead. Bring three cups of water to boil, add 1-1/2 cup brown rice, stir, reduce heat to very low, cover and cook for 45-50 minutes.
- Spread out meat and season liberally with sea salt and fresh ground pepper.
- In a large skillet, melt 1-1/2 Tablespoons butter; add onion and cook over medium heat until soft and translucent.
- In a small saucepan, heat the beef broth until boiling, reduce heat.
- In another small saucepan, melt one and one-half Tablespoons butter; add the flour and stir with wire whisk until blended; add heated broth all at once to butter-flour mixture, stirring well with the whisk until thickened and smooth. Stir in Dijon mustard.
- Add meat to large skillet with cooked onion; cook through, but not too much; reduce heat and add red wine.
- Add sour cream to the mustard sauce and heat to almost boiling.
- Add sauce to meat pan and stir to mix.
- Serve by itself, or over brown rice.
