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 recipe sounds absolutely delicious! Using ghee to sear the steak and sauté the vegetables adds a rich, buttery flavor while keeping it wholesome. The steak is cooked to a perfect golden brown on both sides, ensuring it stays juicy and tender. Sautéing onions and mushrooms until soft and fragrant, then adding garlic, builds a wonderful depth of aroma. The sauce, made from beef broth, coconut aminos, and arrowroot, creates a smooth and flavorful base. Finishing it off with a creamy, tangy coconut cream mixture combined with lemon juice and mustard adds a unique twist that’s both refreshing and indulgent. The instructions are clear and well-organized, making it approachable for home cooks who enjoy bold, layered flavors. Definitely a recipe worth trying!
This recipe combines tender steak with a rich, flavorful sauce. The sautéed onions and mushrooms add depth, while the creamy coconut mixture brings a fresh, tangy finish. Easy to make and delicious!https://ketiya.org
Paleo beef stroganoff sounds like a cozy dream! Anything that can deliver comfort without the carb guilt is a win in my book. If you’re feeling creative, you can channel your inner artist with some fun ideas from BrainrotArts.
Yum, this paleo beef stroganoff looks amazing! I’m always on the lookout for Whole30 meals that feel comforting, and this one definitely fits the bill. It’s great how they managed to keep it keto-friendly too. By the way, I was just browsing some cool recipes on https://jevilfight.com/ earlier today, and it reminded me how much I love finding new ways to cook up healthy meals. Have you tried any other similar recipes lately?
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This beef stroganoff sounds like the ultimate comfort food for winter nights. I could totally use a go-to like this—plus, it’s handy to have all the ingredient info laid out here. Check it out Sitemap.
Going low carb doesn’t mean you have to skimp on flavor. This recipe looks simple, quick, and anyone can whip it up. If you’re curious, there’s a fun way to try a new hairstyle while cooking. Just saying! Wolfcut
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