Paleo Beef Stroganoff

Name: Paleo Beef Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Ingredients: 2 Tbsp avocado oil; 1/2 yellow onion; 3/4 to 1 lb beef sirloin steak; 1/2 tsp sea salt; 1 tsp paprika; 8 ounces baby bella mushrooms; 1/3 cup beef broth; 1 15-ounce can coconut milk, cream only; 2 Tbsp lemon juice; 2 Tbsp whole grain mustard; 1/4 cup fresh parsley

User Reviews

4.5

111 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
3 servings
Calories
592 kcal
Course
Main Course
Cuisine
Russian

Paleo Beef Stroganoff

Tyler Espinosa

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Dairy-free beef stroganoff recipe that is paleo, keto, whole30 and healthy!

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Ingredients

Servings

2 Tbsp avocado oil
1/2 yellow onion sliced
3/4 to 1 lb beef sirloin steak thinly sliced
1/2 tsp sea salt
1 tsp paprika
8 ounces baby bella mushrooms sliced
1/3 cup beef broth
1 15-ounce can coconut milk, cream only
2 Tbsp lemon juice
2 Tbsp whole grain mustard
1/4 cup fresh parsley

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Instructions

Slice the steak thinly and sprinkle with sea salt and paprika.
Heat the avocado oil over medium heat in a cast iron or stainless steel skillet. Add the onion and saute, stirring occasionally, until onion is translucent and beginning to brown, about 5 minutes. Transfer the onion to a bowl and set aside. Place the skillet back on the burner.
Place the slices of beef on the hot skillet in a single layer and sear until golden-brown, about 1 to 2 minutes. Use tongs to flip the slices and sear another 30 seconds. Transfer seared meat to a bowl and set aside (note: You’ll likely need to sear the meat in two batches, depending on the size of your skillet).
Wipe out skillet with a paper towel, add another 1 to 2 tablespoons of avocado oil, and place back on the burner. Add the sliced mushrooms and cook, stirring occasionally, until golden-brown, about 3 to 5 minutes.
Add the beef broth to de-glaze the skillet and bring to a full boil. Cook 2 to 3 minutes, until liquid has reduced slightly.
Add the remaining ingredients to the skillet - onion, beef, coconut cream, lemon juice, and mustard. Stir well to combine and bring to a full but gentle boil. Cook until sauce has thickened to desired texture, about 1 minute. Taste the stroganoff for flavor and add sea salt and/or more mustard or lemon juice to taste.
Serve beef stroganoff with steamed white rice, gluten-free pasta, zucchini noodles, or side dish of choice with chopped parsley.