Paleo Beef Stroganoff


Paleo Beef Stroganoff by Ashley of

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.

“Holy heck, this recipe is fantastic! Gluten free, dairy free, and tastes better than any of standard stroganoff recipes I’ve tried, restaurants included.”

Paleo Beef Stroganoff by Ashley of

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

Paleo Beef Stroganoff

Paleo Beef Stroganoff by Ashley of

Paleo Beef Stroganoff

4.95 from 39 reviews
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  • 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


  • 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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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

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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  1. Jess says

    5 stars
    Wow! This is by far the best tasting stroganoff sauce I’ve had. It is definitely a keeper the flavor was just amazing. I did modify mine. I don’t like a lot of heat so I did an 1/8th tsp of cayenne and 1/4 tsp pepper. The one issue I had was that it didn’t thicken so we added a flour/cold water slurry and that helped. Thanks so much for a delicious recipe!

  2. Mike says

    4 stars
    My wife and I made this earlier this week and loved the flavor! Reducing the review by one star to 4/5 though because even though we followed the measurements to the letter, we had hardly any leftovers after each of us only had one basic serving.

    I’m thinking of doubling everything so that we have a true amount of leftovers (at least 4 servings)…maybe that can be added to this recipe? I swear we used the exact amounts called for here but we were so surprised that we had (maybe) a cup’s worth of stroganoff remaining. Very tasty, though!

  3. Meagan Sellers says

    A friend of mine had made this and it was delicious, so I wanted to make it myself. I decided to try to make in in my Instant Pot. I clicked “sauté” and melted the butter and browned the stew meat and spices (I skipped the cayenne because my mom can’t handle heat,) added the onion and garlic and let those sauté for a minute. Instead of Worcester’s sauce, I poured in a little bit of Primal Kitchen’s Steak Sauce and a little coconut aminos. I added in everything else except the coconut cream (I skipped the mushrooms as we aren’t fans lol,) put on the lid, and hit “Meat/Stew” and set it for 35 minutes. I did a quick release and thankfully, the meat was pretty tender by that point. I added in the coconut cream, clicked “Sauté” again and let it boil for maybe 10ish minutes. Once that was done, I set the temperature to “Less” and let it reduce until I liked the consistency. I did add a slurry of arrowroot powder and water to help thicken it up. I ate it with rice, and it was delicious.

  4. Alison Oliver Fell says

    Do you know about how much onion by weight or cup? Sometimes the onions I can buy are giant and sometimes they are very small. Thank you!!

  5. Joy says

    5 stars
    My husband really enjoys this. I don’t have Worcestershire sauce so I use balsamic and coconut aminos, and omit the pepper.

  6. Julie says

    Oh, thank you!!!!! This was so good, my husband who normally cringes when I prepare “imitation” dishes declared, “10 stars! Let’s have it again…soon.” SCORE!!!!!!

  7. Jen says

    5 stars
    Holy heck, this recipe is fantastic! Gluten free, dairy free, and tastes better than any of standard stroganoff recipes I’ve tried, restaurants included. I did swap the coconut cream for homemade coconut yogurt to give it a little tang and added a splash of marsala wine, but the base recipe is great as-is. Definitely five stars!

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