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
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!
- 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
- 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).