My husband’s favorite meal ever is beef Stroganoff. It’s one that he grew up eating frequently, and then I learned how to make it and made it for him at least once a month for years and years – it was definitely a go-to, easy meal that I knew the whole family would love. So once we decided to do Paleo, Stroganoff was one of the first things on my list of recipes to perfect.
My normal non-Paleo beef Stroganoff includes a couple cans of cream of- soup, packaged onion soup mix, and both cream cheese and sour cream! It is delicious, but obviously, you don’t eat any of that stuff when you are following a Paleo diet. So this version uses fresh onion, fresh mushrooms, and coconut milk.
I feel like even those that don’t follow a Paleo diet can appreciate this recipe since it takes something that’s typically made with unhealthy ingredients (like the canned and processed foods) and uses fresh ingredients instead. If you are not Paleo or don’t love the coconut milk, you could definitely use heavy cream in place of it.
This is also a really quick meal to prepare, and since the ingredients are so basic, we almost always have everything on hand. It has definitely become my “OMG-It’s-5-o’clock-and-I-haven’t-started-dinner-yet!” meal. And bonus points because it is all made in one pot! One pot! So – easy meal, easy clean-up, what more could you ask for in a recipe?
Typically, you would serve beef stroganoff over egg noodles, but when I serve it Paleo-style, I either serve it over cauliflower rice or just by itself as a bowl. I like the cauliflower rice because it soaks up the sauce, but my husband prefers to just eat it plain, almost like it’s beef stew. Either way, it is super yummy!
Paleo Beef Stroganoff Recipe
- 2 Coconut Oil Divided
- 1.5 Beef Sirloin Cut into bite-size pieces
- Salt and Pepper
- 0.5 Onion Diced
- 8 Cremini Mushrooms Sliced
- 1 Beef Stock
- 1 Full Fat Coconut Milk
- 1 Dijon Mustard
- 1 Arrowroot Flour Optional
- Fresh Parsley For serving
- Heat one tablespoon of coconut oil in a large skillet.
- Season sirloin with salt and pepper and add it to the pan once the coconut oil has melted.
- Cook until browned and then flip and cook again until browned. Remove to a bowl and set aside for now.
- In the same skillet, add the remaining tablespoon of coconut oil.
- Once melted, add onion and mushrooms and cook until the onion has softened and the mushrooms are browned.
- Add beef stock, coconut milk, and dijon mustard and whisk everything together.
- Add the meat back into the skillet and bring to a boil. Boil for 3 to 5 minutes, just until the meat is completely cooked through and the sauce has thickened slightly. If you want a thicker sauce, whisk 1 – 2 teaspoons of arrowroot powder into about 1/4 cup cold water and pour into the pan. Whisk everything and cook just until thickened.
- Sprinkle parsley on top before serving.