Paleo Beef Stroganoff {Whole30, Keto} Recipe
This Paleo Beef Stroganoff is a creamy, comforting dish made with tender top sirloin or tenderloin strips, sautéed mushrooms and onions, and a luscious coconut cream sauce. Perfectly seasoned and thickened naturally with arrowroot flour, it’s a Whole30 and Keto-friendly recipe that pairs wonderfully with cauliflower rice or veggie noodles for a wholesome, grain-free meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Paleo, Keto, Whole30
- Diet: Gluten Free
Ingredients
Meat
- 1.5 lb top sirloin or tenderloin, thinly sliced into 1/2” x 2” strips
Fats and Oils
- 5 Tbsp ghee, divided
Vegetables and Aromatics
- 1 large onion, thinly sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
Liquids and Sauces
- 2 cups beef broth
- 1 Tbsp coconut aminos
- 1 cup canned unsweetened coconut cream
- 1 Tbsp fresh lemon juice
Thickening and Flavorings
- 2 Tbsp arrowroot flour or tapioca starch
- 1 tsp Dijon mustard
- Sea salt and black pepper to taste
- Pinch sea salt (for sauce)
Garnish
- Minced parsley
Instructions
- Brown the Steak: In a large deep skillet, melt 2 tablespoons of ghee over medium-high heat. Add the sliced steak in a single layer, season with sea salt and black pepper, and cook for 3 minutes to brown. Flip the strips and cook an additional 2 minutes until browned. Remove the steak from the pan with a slotted spoon and set aside on a plate.
- Sauté Vegetables: Lower the heat to medium and add the remaining 3 tablespoons of ghee to the skillet. Once melted, add the thinly sliced onions and sauté for about 3 minutes until soft and fragrant. Add sliced mushrooms, sauté for 5-7 minutes, stirring occasionally until mushrooms are fully cooked and onions are tender. Add minced garlic and sauté for 1 additional minute, stirring occasionally to release its aroma.
- Prepare Sauce Base: In a bowl or large measuring cup, whisk together the beef broth, coconut aminos, and arrowroot flour until smooth. Pour this mixture into the skillet with the sautéed vegetables and stir well to combine. Let it simmer gently for about 5 minutes, stirring occasionally to thicken the sauce.
- Finish Sauce and Combine: In a separate small bowl, whisk together the canned coconut cream, fresh lemon juice, Dijon mustard, and a pinch of sea salt until smooth. Stir this coconut cream mixture along with the browned steak back into the skillet. Combine everything well, taste the sauce, and season with additional sea salt and black pepper if needed. Cook just long enough to heat through without boiling.
- Serve: Garnish the stroganoff with minced parsley. Serve immediately over cauliflower rice or your favorite veggie noodles for a delicious paleo and keto-friendly meal. Enjoy!
Notes
- Use arrowroot flour or tapioca starch as a paleo-friendly thickener instead of traditional flour.
- For a dairy-free stroganoff, ghee is used instead of butter; you can substitute with coconut oil if preferred.
- Coconut cream adds a rich, creamy texture while keeping this recipe Whole30 compliant.
- Serve over cauliflower rice or spiralized vegetable noodles to keep it low-carb and grain-free.
- Adjust seasoning at the end to your taste preferences.
