Paleo Beef Stroganoff
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
3 servings
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Calories
592 kcal
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Course
Main Course
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Cuisine
Russian
Paleo Beef Stroganoff
Description
This recipe starts with seasoning thin slices of sirloin steak with sea salt and paprika before quickly searing them in avocado oil to develop a browned exterior and tender interior. Onions are sautéed until translucent and slightly caramelized, then set aside, while mushrooms are cooked separately until golden brown.
The sauce is created by deglazing the pan with beef broth, followed by adding coconut cream, lemon juice, whole grain mustard, and the previously cooked onions and mushrooms. This combination creates a smooth, creamy texture with a mild tang from the lemon juice and a slight piquancy from the mustard, complementing the beef.
Fresh parsley adds a herbaceous finish. This stroganoff offers a rich and satisfying main course tailored to paleo dietary preferences, avoiding dairy and gluten.
Ingredients
- 2 Tbsp avocado oil
- 1/2 yellow onion sliced
- 3/4 to 1 lb beef sirloin steak thinly sliced
- 1/2 tsp salt sea salt
- 1 tsp paprika
- 8 ounces baby bella mushroom sliced
- 1/3 cup beef broth
- 1 coconut cream 15-ounce can
- 2 Tbsp lemon juice
- 2 Tbsp whole grain mustard
- 1/4 cup parsley fresh
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Serving | 1of 3 | |
| Calories | 592kcal | 30% |
| Carbohydrates | 6g | 2% |
| Protein | 45g | 90% |
| Fat | 44g | 68% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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