Stroganoff

1 tsp oil
1 onion chopped
1/2 lb crimini mushrooms sliced
1-2 lbs. ground beef or steak sliced into strips
1/4 cup Brandy
Salt
Pepper
2 cups chicken or beef stock
1 tsp dried mustard
1 can coconut milk or 2 cups sour cream

Heat oil in a skillet over medium-low and saute onion and mushrooms until softened and onions are translucent, about 7-10 minutes.

Add beef or steak in the same skillet to cook. If using steak strips, fry for about 3-5 minutes. Once cooked, add the brandy and cook until alcohol burns off. Add broth, salt and pepper, mustard. Add milk and cook on medium high until sauce thickens. 

Serve warm over zucchini noodles, spaghetti squash, regular pasta, potatoes or rice.

For Vegetarian/Vegan

1 tsp oil
1 onion, chopped
1 lb crimini mushrooms, diced
1 cup lentils (or 1 can)

4 cups water
1/4 cup Brandy

3-5 garlic cloves, minced
Salt
Pepper
2 cups vegetable broth 
1 tsp dried mustard
1 can coconut milk or 2 cups sour cream

1 tbsp fresh rosemary diced

Boil 4 cups of water in a pot and add dried lentils. Reduce heat, cover and tilt the lid, then simmer until softened. 

Heat oil in a skillet over medium-low and saute onion and mushrooms until softened and onions are translucent, about 7-10 minutes. Add in garlic. Continue cooking for 1 more minute.

Add the brandy and cook until alcohol burns off. Add broth, salt and pepper, mustard and lentils. Stir in milk and cook on medium high until sauce thickens. Can add a starch to help thicken sauce faster if desired.

Serve warm over zucchini noodles, spaghetti squash, regular pasta, mashed potatoes or rice.