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Beef Fauxganoff


  • Approximately 1 lb. leftover tri-tip, cut into strips
  • 4 oz. mushrooms
  • 1/2 onion, diced
  • 1 teaspoon garlic
  • Balsamic vinegar, a splash
  • 1 1/2 cups water
  • 1 beef bouillon cube
  • Olive oil, a splash
  • Approx. 1 tablespoon butter
  • Approx. 1/4 cup gluten-free flour
  • 1 cup plain yogurt
  • Liquid Aminos, to taste
  • Salt & pepper to taste
  • Mashed Potatoes


  • Drizzle olive oil in cast iron pan.
  • Add butter, onions, and garlic and saute until onions start to turn translucent.
  • Stir in mushrooms, splash with liquid aminos and balsamic vinegar, and cook until mushrooms begin to soften.
  • Add beef, fry for a few minutes to heat through. Add more liquid aminos as needed.
  • Add water and bouillon, bring to a slight boil.
  • Let the simmer for a few minutes.
  • Add salt and pepper to taste.
  • Stir in flour and simmer for a few more moments. Sauce will begin to thicken.
  • Blend in yogurt.
  • Serve over mashed potatoes.