Paleo Beef Stroganoff {Whole30, Keto}

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!

*Ingredient measurements have been updated October 2026 based on reader feedback and new testing.

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.

*A note in response to many confused comments: Unsweetened coconut cream is the thick part of a can of full fat coconut milk. You can buy coconut milk, chill it in the refrigerator until separates, then scoop out the thick part to measure for this recipe. You can also buy coconut cream from a can. For both coconut milk and cream, I prefer Thai Kitchen.

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}

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!

Author: Michele

Prep Time: 10 minutes

Cook Time: 30 minutes

Course: Dinner

Cuisine: Gluten-free, keto, Paleo, Whole30

Keyword: beef, dinner, keto, low carb, paleo, stroganoff, whole30

Servings: 6 servings

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4.57 from 132 votes

Ingredients

• 5 tablespoons 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
• 1 1/2 cups beef broth
• 1 tablespoon coconut aminos or Worcestershire
• 2 tablespoons arrowroot flour or tapioca
• Salt to taste and black pepper to taste
• 2/3 cup coconut cream canned, unsweetened*
• 1 teaspoon fresh lemon juice
• 2 teaspoons dijon mustard
• Pinch Sea salt
• Sea salt and black pepper to taste
• Minced parsley for garnish

Instructions

1. In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat.
2. 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.
3. 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.

4. 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.

5. Garnish with parsley, if desired, and serve over cauliflower rice or your favorite veggie noodles. Enjoy!

Recipe Notes

*Coconut cream is the thick part of a can of full fat coconut milk. You can buy coconut milk, chill it so it separates, and scoop out the thick part only for this recipe. You can also buy coconut cream from a can. For both coconut milk and cream, I prefer Thai Kitchen.

Nutrition

Calories: 422kcal

Carbohydrates: 9g

Protein: 29g

Fat: 31g

Saturated Fat: 22g

Cholesterol: 99mg

Sodium: 432mg

Potassium: 731mg

Fiber: 2g

Sugar: 2g

Vitamin C: 5mg

Calcium: 41mg

Iron: 3mg

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Want More One Skillet Whole30 Meals?  Try One of These!

Creamy Tuscan Chicken

Lemon Chicken Piccata 

Chicken Marsala with Bacon

Creamy Herbed Pork Skillet

Salmon with Spinach Artichoke Sauce 

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