Paleo Beef Stroganoff

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Paleo Beef Stroganoff by Ashley of MyHeartBeets.com

This is the best beef stroganoff I’ve ever eaten – paleo or not. This is my grown-up take on a childhood classic – it’s a little spicy, rich, and extremely comforting.

When I paleo-ify a recipe, and it turns out better than the original version, I honestly count my lucky stars. I have no idea how this recipe turned out as well as it did, but trust me, it’s phenomenal. The sauce = insanely delicious. You won’t even know it’s “paleo.”

I think the secret to making good food comes down to the quality of ingredients used. This recipe only calls for only a handful of ingredients – but the quality of those few ingredients makes all the difference.

Paleo Beef Stroganoff by Ashley of MyHeartBeets.com

The main ingredients you’ll need to make this recipe:

  • Stew meat
  • Bone broth (or stock),
  • Dijon mustard (I love Sir Kensington’s mustard – I buy mine at Whole Foods)
  • Ghee or butter
  • Worcestershire sauce
  • Baby portobello mushrooms
  • A few spices

One of those spices: freshly cracked black pepper. It may be a humble spice, but it takes this creamy sauce to another level. The fresh black pepper and cayenne elevate this dish to more of an “adult” recipe. You can decrease those two spices if making this for kiddos.

My recipe doesn’t call for any wine, and I don’t think it needs it – but feel free to add a splash of white if you want. The brand of Dijon I use actually has a touch of chablis wine in it.

This recipe is traditionally made with sour cream or cream, but I use coconut cream to keep my recipe lactose and casein-free. You won’t notice the coconut flavor – truly! The slight hint of sweetness that the cream brings really complements the slight heat from the spices.

This recipe doesn’t call for any special type of thickener. You don’t need it. Just keep reducing the sauce until it reaches your desired consistency – doing this will not only make for tender beef, it’ll also concentrate the flavors and create a thick, rich, noodle-coating sauce.

I highly suggest serving this dish overtop (paleo-friendly) noodles. I like this brand (most Whole Foods stores carry it in the freezer section for about $8). I think the noodles really make this feel like such a treat!

Paleo Beef Stroganoff by Ashley of MyHeartBeets.com

Paleo Beef Stroganoff

Paleo Beef Stroganoff by Ashley of MyHeartBeets.com

Paleo Beef Stroganoff

5 from 25 reviews
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Ingredients
 

  • 3 tablespoons ghee or grassfed butter
  • 1 pound beef stew meat
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon onion powder
  • 1 teaspoons garlic powder
  • ½ teaspoon cayenne
  • 1 onion finely diced
  • 4 cloves garlic minced
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons dijon mustard
  • 1 ½ cups bone broth

Add Later:

  • 1 6 ounce package of portabello mushrooms, sliced
  • ½ cup coconut cream put canned full fat Coconut Milk in the fridge overnight, use the cream on top

Serve with

  • Paleo Pasta you can find this at Whole Foods for around $8

Instructions
 

  • Melt the butter in a dutch oven or heavy pot over medium heat.
  • Add the beef and spices and brown the beef on all sides for 2 minutes. Reduce the heat to medium-low and continue to brown for another 5 minutes.
  • Next, add the onions and garlic. Saute for a minute, then add all of the remaining ingredients except for the mushrooms and coconut milk.
  • Bring the broth to a boil, then reduce the heat to low and cover the pot. Cook for 45 minutes or until the beef is tender.
  • Remove the lid, stir in the mushrooms and coconut cream. Increase the heat to medium, then cover and cook for 10 minutes.
  • Remove the lid, bring the sauce to a boil and reduce until the sauce reaches your desired consistency.
  • Serve over paleo pasta, rice or baked potatoes, if desired. (you can find the pasta at Whole Foods for ~$8 in the freezer section).
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. noelle says

    Hi Ashley,
    First off, I have say I love every recipe of yours that I’ve tried!!
    Just wondering how you would convert this one to the IP.
    Much thanks,
    Noelle

  2. Roxanne says

    5 stars
    This recipe is absolutely delish, Ashley! You have outdone yourself with the perfect blend of savory meat, flavorful mushrooms and gravy with a little kick to it. My husband loved it, too. I will be making it again soon. It’s better than my original sour cream recipe and I am SO overjoyed to have a paleo recipe better than my yummy original. Wow, wow, wow!

  3. Melissa says

    I don’t know if I’ve ever left a recipe review before, but I just had to with this one! This was DELICIOUS. I made it with venison instead of beef and it was super yummy. I thought the coconut milk was going to be a poor flavor match but I was surprised! I tasted zero coconut. Thanks for the great recipe!

  4. Annette says

    5 stars
    This is delicious! The sauce was very rich and not coco nutty at all. I served mine over cauliflower mash and my husbands over egg noodles. I have a quarter cow to use up and this was a great way to use a tough round steak

  5. Emily L. says

    5 stars
    I’m back to make this recipe a second time because my husband and I thought it was just so. darn. delicious. This one really hits the comfort food spot without any of those comfort food ingredients that leave us feeling yucky and bloated. Thanks for this gem (and a new family favorite).

  6. Janet says

    5 stars
    I was looking for a paleo recipe for stroganoff to use some of our venison and some gluten free egg noodles I found at the grocery. This recipe came up and is the first recipe I tried from your site. I will definitely be back for more. After reading the recipe and most of the comments, I tried the arrowroot technique someone suggested. I did it in my instant pot after finding someone’s suggestion for cook time. I HATE the taste of coconut, so have been reluctant to try it in recipes, but decided to go for it this time after someone commented they also disliked it and couldn’t taste it. They were right! I couldn’t taste it at all. In fact, I found that the cream didn’t even smell of coconut, just the water left over. I also halved the cayenne as someone else suggested, which was a good call–it had plenty of bite for us with the lesser quantity! Next time I will use more meat. I am the one with diet restrictions, so my husband doesn’t often eat the same things I do, but he joined me for this meal. My husband LOVED it (me too) and as we were eating, he said, “I can really taste the sour cream” — HAHAHA. I so enjoyed telling him I didn’t use any!! He said this recipe is definitely a keeper!

    • My Heart Beets says

      LOL that he said he could taste the sour cream!! That literally made me laugh out loud! That’s so awesome – I’m so glad you guys liked it! Thanks for letting me know how it turned out!

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