After you have cooked your meat, don’t clean the pan. Heat oil in the same pan and sauté the onions until soft, about 4 minutes.
Add beef stock, honey, and dijon mustard. Stir. Season with paprika. Simmer for 5 minutes.
Pour over meat or serve on the side for dipping.
This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or stock in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away.
Leftover sauce will last in the fridge for four days, stored in an airtight container.