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
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In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat.
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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.
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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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This post is amazing, thank you
I’ve been turned off my mushrooms lately but this looks so good! Any suggestions on a sub for mushrooms?
I would think a squash would have similar texture to mushrooms. Cauliflower cut up into tiny florets might be good too, although it might need a longer cooking time. What if you steamed the cauliflower some before adding it?
Wow, what an interesting recipe. It looks delicious. I love cooking. I’ve made a lot of things before, but this is the first time I’ve seen this. I wanted to cook beef myself, but I read the blogs of Vitaliy Klymenko, Editor In Chief in Slotamia, and got lazy. I’ll put it in a note with Paleo Beef Stroganoff recipes.
This is quite possibly the worst Whole30 recipe I’ve made. It was SO sweet and almost sticky! It was NOT good. I was not impressed at all. IF I ever decide to try this again, I would surely put coconut MILK in place of the coconut cream, in addition to inserting additional herbs and such. This recipe was disappointing.
I tried this today and yeah, agreed, terrible 🙁 way too much broth, it was watery and lacked creaminess. Looking at other paleo stoganoff recipes out there, they use half or even less of beef broth. Disappointing indeed
This recipe turned out AMAZING!! I made the switch to a paleo/whole30ish lifestyle for about 15 months, lost 90+lbs and this was one of the best comfort recipes I’ve eaten in a long time. It was very adaptable for the family with a few variations for one kid that wanted noodles, but WOW was it good. I did mine in a dutch oven and spent a little extra time adding watter and reducing, which made the meat super tender and very flavorful. THANK YOU FOR THIS!!
Well Well well, Deliciousness she can’t hide love from Tronologic
I want to try this recipe but don’t like sour ingredients (sour cream, buttermilk, mayo, etc). Should I skip the lemon and/or mustard (which I do like) and use coconut cream only? Or if I don’t care about dairy free would heavy cream or half and half be better options? I just can’t stand sour cream (maybe stroganoff is not the recipe for me then).
Can you make this in the crock pot?
food yummy