1 lb beef steak, cubed (I used chuck steak)
6 oz mushrooms, diced (I used a mix of cremini & baby bellas)
1 medium onion, diced
4 cloves garlic, minced
2 Tbs olive oil
3 Tbs vegan margarine
3 Tbs gluten-free flour (I used brown rice flour)
1 Tbs lemon juice
1 cup dairy-free milk (I used unsweetened Almond)
8 oz gluten-free noodles (I used Quinoa spaghetti)
In large saucepan, saute onion, mushrooms and garlic in olive oil. Once onions are translucent, add beef cubes and continue cooking on low until beef is done. While beef is cooking, put a pot of water on to boil for the pasta and start the white sauce.
To make the white sauce, add margarine and flour in the bottom of a small saucepot. On medium heat, melt margarine and stir until combined with flour. Add milk. Continue stirring until flour and margarine is mixed with the milk without lumps. Add lemon juice and pour the sauce into the saucepan with the beef, mushrooms and onions. Simmer on low until the sauce had thickened and the beef is done.
Serve over gluten-free pasta.