Paleo Beef Stroganoff

113 Comments

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.

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

Jen
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

4.97 from 27 reviews
Pin Recipe Print Recipe

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!

Pin This Recipe

Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!

Pin Recipe Now0

Related Recipes

Cookbooks

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.

Subscribe

Subscribe to get our latest content by email. We won't send you spam. You can unsubscribe at any time.

Reader Interactions

Leave a Comment & Rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 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!!!!!!

  2. 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!

Show More Comments

paneer lababdar

Ashley's Secrets

INDIAN FOOD

MADE EASY

Favorite tips & tricks to

easy & delicious Indian cooking

FREE EMAIL BONUS