Stroganoff Beef Paleo made dairy-free, quickly, and easily. A delicious staple to add to your weeknight meal plan. Importantly, it’s a low carb, keto, and perfect served over sautéed cauliflower rice or veggie noodles!
Paleo Beef Stroganoff Recipe by Paleo Running Momma
Today we are taking a break from chicken (oh how we LOVE our chicken dinners!) in favor of this hearty and savory beef stroganoff.
Yes, it’s true, when you normally think of beef stroganoff you might also think of noodles right away. At least this is what we think of!
BUT it happens to be just as delicious in this Whole30 compliant and keto version without the pasta. No worries – there are plenty of satisfying side dishes to pair with this creamy beef stroganoff! More on side dishes below.
What You Need to Make Paleo Beef Stroganoff
We love how simple this meal is! If you’ve made any of my “creamy” one skillet meals then you’ll see we tend to repeat ingredients to get the perfect paleo-friendly gravy.
Here’s everything you’ll need to prepare this beef stroganoff:
- ghee
- beef top sirloin or tenderloin
- onion
- Sea salt and black pepper
- mushrooms, sliced
- garlic
- beef broth
- coconut aminos
- arrowroot or tapioca flour
- canned coconut cream (unsweetened)
- fresh lemon juice
- dijon mustard
- Minced parsley
How to Make Paleo Beef Stroganoff
In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat.
Add the steak in a single layer, season with salt and pepper, and let it cook for 3 minutes to brown. Flip, and cook on the other side until browned, another 2 minutes. Then remove steak from pan with a slotted spoon, transfer to a plate, and set aside.
Lower the heat to medium and the remaining 3 tablespoons of ghee to the skillet. Once it has melted, add the onions and sauté for about 3 minutes, until soft and fragrant. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft, then add the garlic and sauté 1 minute, stirring occasionally.
In a bowl or large measuring cup, whisk in together the beef broth, coconut aminos and arrowroot until smooth. Pour the mixture into the skillet and stir well to combine. Simmer for about 5 minutes, stirring occasionally.
Meanwhile, in a separate small bowl whisk together the coconut cream, lemon juice, mustard and a pinch of sea salt (this is the “sour cream”.) Stir the coconut cream mixture plus the cooked steak into the skillet and stir until combined. Taste and season with additional salt and pepper if needed
Cook just long enough to heat through, then garnish with parsley before swerving.
Best Side Dishes for this Recipe
We love the beef stroganoff over simple cauliflower rice but there are other options for side dishes!
If you’re not into cauliflower, you can sauté some veggie noodles or even simple greens like kale, chard or spinach.
You can also roast your favorite vegetables like broccoli, butternut squash, brussels sprouts even sweet potatoes or potatoes if you don’t need the meal to be low carb (these options are still Whole30 compliant!).
And it’s worth noting that if you want to keep things grain free and paleo but aren’t following Whole30 or keto, cassava pasta like Jovial Foods is an amazing way to replicate the traditional noodles!
Ready for the best cozy (and healthy!) comfort food ever?! Grab your favorite big skillet and all your ingredients because it’s time to cook – let’s go!
Other recipes you might like to try: Keto Bacon California Rolls, Keto Cheeseburger Low Carb Recipe, Chicken Guacatillo Keto Recipe
Stroganoff Beef Paleo
Ingredients
- 5 tbsp ghee divided
- 1.5 lb top sirloin or tenderloin thinly sliced into 1/2” x 2” strips
- 1 large onion thinly sliced
- Sea salt and black pepper to taste
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 2 cups beef broth
- 1 tbsp coconut aminos
- 2 tbsp arrowroot flour or tapioca
- Salt to taste and black pepper to taste
- 1 cup coconut cream canned, unsweetened
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- Pinch Sea salt
- Sea salt and black pepper to taste
- Minced parsley for garnish
Instructions
- In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat.
- Add the steak in a single layer, season with salt and pepper, and let it cook for 3 minutes to brown. Flip, and cook on the other side until browned, another 2 minutes. Then remove steak from pan with a slotted spoon, transfer to a plate, and set aside.
- Lower the heat to medium and the remaining 3 tablespoons of ghee to the skillet. Once it has melted, add the onions and sauté for about 3 minutes, until soft and fragrant. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft, then add the garlic and sauté 1 minute, stirring occasionally.
- In a bowl or large measuring cup, whisk in together the beef broth, coconut aminos and arrowroot until smooth. Pour the mixture into the skillet and stir well to combine. Simmer for about 5 minutes, stirring occasionally. Meanwhile, in a separate small bowl whisk together the coconut cream, lemon juice, mustard and a pinch of sea salt. Stir the coconut cream mixture plus the cooked steak into the skillet and stir until combined. Taste and season with additional salt and pepper if needed, and cook just long enough to heat through.
- Garnish with parsley, if desired, and serve over cauliflower rice or your favorite veggie noodles. Enjoy!
