This hearty, creamy, comforting, Paleo Beef Stroganoff comes together in no time, with minimal ingredients and it’s another great way to use the Protein Prep Chipped Beef we’ve shared with you. By changing what you serve this over it can easily be made Whole30 compliant or keto. We like a gluten or grain-free or gluten-free pasta, but you can also go with zucchini noodles, hearts of palm pasta, cauliflower rice or potatoes.
If you are looking to feed a crowd or just meal prep for the week, we’ve got a fantastic Beef Stroganoff recipe to add to your meal list for the week. This recipe is a continuation of our protein prep of chipped beef giving you a fourth way to make a meal using chipped beef. Whether you’ve already prepped the bed and you are making this sauce and adding the beef or bought the beef in bulk and cooking as you need, this recipe has you covered.
This is a delicious creamy, savory dish that will shock people if you tell them it is dairy free. You will be amazed at the flavor of this recipe with such minimal ingredients. The mushrooms and onions add great depth of flavor along with the beef bone broth. I know we usually say use whatever broth you have on hand but we realllllly recommend you use beef broth for this recipe. It adds such rich flavor to the dish that we don’t want you to miss out on.
How To Make Paleo Beef Stroganoff
Let’s get started! We asked the butcher to slice sirloin thin like chipped beef, as mentioned in this post. A side note, if you have a large piece of sirloin already in the fridge just go ahead and slice it yourself. Just make sure you use a very sharp knife to get it as thin as possible.
This recipe is one that you want to take the time to brown in small batches. Heat your pan to medium. Add your cooking fat to a large pan. If you’re fine with washing an extra pan use two to get the beef cooked faster. For our cooking fat we used ghee, but you can use avocado oil, coconut oil, olive oil, or butter.
While your pan is heating, toss your beef in arrowroot powder, salt, and pepper. This helps create a crust on the meat as well as helping to thicken the sauce at the end. Cook the beef in batches 2-4 minutes per side and then set out of the way.
Using that same pan use about ¼ cup of your beef bone broth to deglaze the pan. Then add in your mushrooms and onions. You’re going to want to cook these down for about 8-10 minutes. Next you want to add in the rest of the beef broth, 1 tablespoon Dijon mustard. If you want a little more of that mustard flavor go ahead and add 2 tablespoons and it’ll add a nice bite to the dish.
Cook down for 4-5 minutes. While you’re reducing the beef broth mixture, start boiling your water for the pasta, if using. If you’re not serving the beef with pasta, prep whichever side you’re going to use. There are many options that you can use to serve with your beef stroganoff. Traditionally it is paired with egg noodles, and we chose a gluten free brown rice noddle for ours. You can do regular pasta, mashed potatoes, rice, zoodles, half zoodles half pasta, cauliflower mash, quinoa and you can also just eat it by itself.
Once the broth has reduced a bit add in the half cup of coconut cream. Coconut cream is the solid on top in the coconut milk can you can also buy cans of just coconut cream. Stir together. Taste and add salt or pepper if needed. Chop up 1-2 tablespoons of parsley to use for garnish.
How to Serve Paleo Beef Stroganoff
Now it’s time to plate that dish up! If you are making this Beef Stroganoff to eat right away don’t sleep on plating. It always makes me feel like I’m eating a fancy meal cooked by a personal chef when I sit down. We put half a cup of pasta on the plate/bowl then scoop a hearty spoonful of the beef mixture over top. Finish it off with a sprinkle of fresh parsley. To serve paleo choose a grain-free pasta (Jovial makes a cassava flour pasta), a pasta alternative like zucchini noodles, spaghetti squash, hearts of palm pasta, etc or serve over mashed potatoes, cauliflower rice, regular rice, etc.
This dish is so creamy and rich and delicious you will be happy to eat this for leftovers the next day.
- 1½ pounds chipped beef
- 2-3 tablespoons arrowroot powder
- 2 tablespoons ghee (or cooking fat of choice)
- 8 ounces sliced mushrooms
- 1 yellow onion diced
- 1 cup beef bone broth
- 1-2 tablespoons Dijon mustard
- ½ cup coconut cream
- 1 tablespoon parsley to garnish
- 12-16oz gluten free pasta, zucchini noodles, spaghetti squash, cauliflower rice, etc
- Salt and pepper to taste
- Toss beef in salt, pepper, and arrowroot powder.
- Heat large pan to medium heat. Add 1-2 tablespoons of cooking fat.
- Sear beef and set aside.
- Deglaze the plan with ¼ cup of beef bone broth and scrape up those delicious brown bits on the bottom of the pan.
- Add mushrooms and onions. Sauté for 8-10 minutes.
- Add the rest of the bone broth and mustard. Bring to a boil then simmer for 4-5 minutes.
- Add in the coconut cream and cook for a few minutes.
- Prepare you pasta according to the directions on the box.
- Serve beef over pasta and sprinkle with fresh chopped parsley.