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Melt unsalted butter in a large skillet or chef pan over medium heat.
Add the mushrooms and onion, and cook, stirring occasionally until mushrooms are browned, and onion translucent, about 3-5 minutes. Season the mushrooms and onion with salt and pepper, to taste.
Add ground beef to the mushrooms and onions and cook until browned, about 3-5 minutes, breaking up the meat with a wooden spoon. Stir in garlic and thyme and cook for about 1 minute.
Sprinkle flour into the ground beef mixture and cook, stirring regularly until lightly browned, about 1 minute. Avoid making clumps when you sprinkle the flour into the beef, mushrooms, and onions.
Stir in red wine vinegar and ¼ cup stock into the mixture to deglaze. It’s time to scrape these delicious browned bits from the bottom of your skillet!
Stir in the beef stock, coconut aminos, splash of red wine vinegar, pinch of garlic or onion powder, Dijon mustard, and pasta. Adjust seasoning with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through. Count about 10 minutes.
Once pasta is done. Stir in the heavy cream until heated through, about 1-2 minutes. Adjust seasoning with salt and pepper, if needed.
Serve the one-pot beef Stroganoff immediately, garnished with parsley and red chili pepper flakes, if you like.