This hearty and savory paleo beef stroganoff is made all in one skillet for a quick, delicious and cozy weeknight meal. It’s Whole30 compliant, low carb and keto and perfect served over sautéed cauliflower rice or your favorite veggie noodles!
I’m on a major comfort food kick this winter and I won’t stop anytime soon!
I also happen to be obsessed with one-skillet dinners lately, and that will definitely continue into the New Year as well.
Today I’m taking a break from chicken (oh how we LOVE our chicken dinners!) in favor of this hearty and savory beef stroganoff.
Yes it true, when you normally think of beef stroganoff you might also think of noodles right away. At least this is what I think of!
BUT it happens to be just as delicious in this Whole30 compliant and keto version without the pasta. No worries – there are plenty of satisfying side dishes to pair with this creamy beef stroganoff! More on side dishes below.
What You Need to Make Paleo Beef Stroganoff
I love how simple this meal is! If you’ve made any of my “creamy” one skillet meals then you’ll see I tend to repeat ingredients to get the perfect paleo friendly gravy.
Here’s everything you’ll need to prepare this beef stroganoff:
- ghee
- beef top sirloin or tenderloin
- onion
- Sea salt and black pepper
- mushrooms, sliced
- garlic
- beef broth
- coconut aminos
- arrowroot or tapioca flour
- canned coconut cream (unsweetened)
- fresh lemon juice
- dijon mustard
- Minced parsley
How to Make Paleo Beef Stroganoff
In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat.
Add the steak in a single layer, season with salt and pepper, and let it cook for 3 minutes to brown. Flip, and cook on the other side until browned, another 2 minutes. Then remove steak from pan with a slotted spoon, transfer to a plate, and set aside.
Lower the heat to medium and the remaining 3 tablespoons of ghee to the skillet. Once it has melted, add the onions and sauté for about 3 minutes, until soft and fragrant. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft, then add the garlic and sauté 1 minute, stirring occasionally.
In a bowl or large measuring cup, whisk in together the beef broth, coconut aminos and arrowroot until smooth. Pour the mixture into the skillet and stir well to combine. Simmer for about 5 minutes, stirring occasionally.
Meanwhile, in a separate small bowl whisk together the coconut cream, lemon juice, mustard and a pinch of sea salt (this is the “sour cream”.) Stir the coconut cream mixture plus the cooked steak into the skillet and stir until combined. Taste and season with additional salt and pepper if needed.
Cook just long enough to heat through, then garnish with parsley before swerving.
Best Side Dishes for this Recipe
I love the beef stroganoff over simple cauliflower rice but there are other options for side dishes!
If you’re not into cauliflower, you can sauté some veggie noodles or even simple greens like kale, chard or spinach.
You can also roast your favorite vegetables like broccoli, butternut squash, brussels sprouts even sweet potatoes or potatoes if you don’t need the meal to be low carb (these options are still Whole30 compliant!).
And it’s worth noting that if you want to keep things grain free and paleo but aren’t following Whole30 or keto, cassava pasta like Jovial Foods is an amazing way to replicate the traditional noodles!
Ready for the best cozy (and healthy!) comfort food ever?! Grab your favorite big skillet and all your ingredients because it’s time to cook – let’s go!
Paleo Beef Stroganoff {Whole30, Keto}
Paleo Beef Stroganoff {Whole30, Keto}
Ingredients
- 5 Tbsp ghee divided
- 1.5 lb top sirloin or tenderloin thinly sliced into 1/2” x 2” strips
- 1 large onion thinly sliced
- Sea salt and black pepper to taste
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 2 cups beef broth
- 1 Tbsp coconut aminos
- 2 Tbsp arrowroot flour or tapioca
- Salt to taste and black pepper to taste
- 1 cup coconut cream canned, unsweetened
- 1 Tbsp fresh lemon juice
- 1 tsp dijon mustard
- Pinch Sea salt
- Sea salt and black pepper to taste
- Minced parsley for garnish
Instructions
- In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat.
- Add the steak in a single layer, season with salt and pepper, and let it cook for 3 minutes to brown. Flip, and cook on the other side until browned, another 2 minutes. Then remove steak from pan with a slotted spoon, transfer to a plate, and set aside.
- Lower the heat to medium and the remaining 3 tablespoons of ghee to the skillet. Once it has melted, add the onions and sauté for about 3 minutes, until soft and fragrant. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft, then add the garlic and sauté 1 minute, stirring occasionally.
In a bowl or large measuring cup, whisk in together the beef broth, coconut aminos and arrowroot until smooth. Pour the mixture into the skillet and stir well to combine. Simmer for about 5 minutes, stirring occasionally. Meanwhile, in a separate small bowl whisk together the coconut cream, lemon juice, mustard and a pinch of sea salt. Stir the coconut cream mixture plus the cooked steak into the skillet and stir until combined. Taste and season with additional salt and pepper if needed, and cook just long enough to heat through.
- Garnish with parsley, if desired, and serve over cauliflower rice or your favorite veggie noodles. Enjoy!
Nutrition
Want More One Skillet Whole30 Meals? Try One of These!
Salmon with Spinach Artichoke Sauce
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Hi, is there any substitute for the coconut aminos? Thank you!
Yes, I used balsamic vinegar instead of coconut aminos. It was delicious.
Why don’t you give the measurements along with each ingredient needed for the recipe?! Why offer the recipe at all without the exact measurements needed to be able to make it? I simply don’t understand why YOU, OR ANYONE WOULD LEAVE OUT THE MOST VITAL PART OF THE RECIPE???!
The full recipe, including the ingredients, their amounts and the step by step directions are at the bottom of the post.
aw, i think this was the first recipe from this blog that i didn’t vibe with.
i really hit a struggle point when cooking the meat, it ended up decently tough. i think it would have worked better if i had cooked the whole steaks to a temp of medium rare, let them rest, and *then* sliced and put back in the dish to warm up. slicing them at 1/2 inch, and cooking for 5 minutes was just too much when you also factor in the rest time, and the time of reheating at the end.
the sauce itself also leaned more towards the sour side, which i found a lil weird. maybe i don’t know enough about stroganoff – is that a classic part of it?
I like it… Substituted dove breast as the protein and threw in a little red pepper flakes for a pop!! Also used bacon drippings instead of ghee.
It’s kid-approved, easy to make and https://showbox.run/ the leftovers are perfect for a filling lunch the next day. It’s Whole30 compliant and paleo-friendly.
Setting a meaningful https://dltutuapp.com/tutuapp-download/ goal entails creativity and patience.
This was just the meat-in-mushroom-sauce I was looking for. I cooked the steaks whole then cut them up, added soy sauce instead of coconut aminos and it was sublime. Thanks!
is there a sub or can i omit coconut cream?
Wondering if the coconut cream + lemon juice + mustard + salt mixture (the sour cream) could be substituted with Greek yogurt, I have fat free? I’m going to try that tonight, but I may put a tiny bit of the mustard in still.
I am new to the life of Paleo…and this is the 1st recipe I have tried. I was super nerves it wouldn’t turn out. Boy was I wrong! Easiest recipe and DELICIOUS. Served it with cauliflower rice. Try it and your family will love it – mine did! 1st recipe definitely not my last. Thank you Paleo Running Momma!!
I absolutely loved this recipe and my husband went nuts for it as well. It almost reminded me of a Dijon Marsala sauce I used to make years ago. I’m making this again tonight with chicken! Thanks for such a great recipe.
I forgot to give it 5 stars so here is a second comment for that. 🤗
So easy to make and so delicious! Definitely will be making again.
This was great!! We served it with cauliflower rice as suggested. Although it did take me probably twice as long as the time listed, with help from my husband. Definitely worth the time though!
I’ve loved recreating a number of recipes from paleorunningmomma but this is by far my favorite!!
The cutest and easiest Easter dessert recipe I know. I really like this cake.