Paleo Beef Stroganoff (Whole30, Keto)

Paleo Beef Stroganoff made dairy-free, quickly, and easily. A delicious staple to add to your weeknight meal plan!

Have you ever basked in the glory of beef stroganoff? 

If you’ve never tried it, just picture tender beef stewed in a tangy creamy sauce served on top of delicious buttery carbs. Sound appealing? Just you wait…

What is Beef Stroganoff?:

Beef Stroganoff (or beef Stroganov) is a classic Russian meal of pan-sautéed  beef in a mustard-broth-cream sauce. Traditionally, the recipe is made without onions or mushrooms, but the dish has taken on many variations to include tomato paste, onions, mushrooms, sugar, sour cream, and/or a combination thereof. Beef stroganoff is typically served with wide egg noodles or rice. 

How to Make Beef Stroganoff Dairy-Free:

For those of you who are sensitive to dairy, lactose intolerant, or simply try to limit your dairy intake, you can still enjoy marvelous beef stroganoff without the dairy!

The combination of coconut cream (the thick portion that solidifies at the top of a can of coconut milk) and lemon juice has the same consistency and nearly the same flavor of sour cream or buttermilk. 

You can source coconut cream in a couple of ways. First, you can buy a can of coconut cream from the store or online, as there are many brands who sell it.

As an alternative, you can buy 1 can of regular full-fat coconut milk and refrigerate it overnight (this is if you keep your house warm and your coconut milk is typically assimilated when you open it.

After refrigerating the coconut milk, simply open it and scoop out the thick coconut cream. You can use the water at the bottom for smoothies or other recipes.

My house stays cool and I live in a cool climate, so my coconut milk is often already separated into cream and water when I open it).

If you don’t like the taste of coconut milk, or if you’re worried the replacement will make the meal taste inauthentic, don’t fret! It is truly indistinguishable once all of the flavors come together in the dish. 

Let’s talk preparation! While there are several steps to preparing this recipe, the process itself is simple and goes very quickly!

How to Make Beef Stroganoff:

Slice meat 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 sauté, 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 deglaze the skillet and bring to a full boil. Cook 2 to 3 minutes, until liquid has reduced slightly.

Stir in 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.

Recipe Adaptations:

• Add ¼ cup dry white wine.
• If you do dairy, add 2 tablespoons of ghee or grass-fed butter to the recipe.
• Make recipe low-FODMAP by omitting the onion.
• If you tolerate garlic, add a clove or five.

Paleo beef stroganoff is a great meal to add to your repertoire! Try it out and let me know how you like it!

If you do gluten-free noodles, try my Gluten-Free Dairy-Free Ground Beef Stroganoff!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

More Healthy Beef Recipes:

• Pressure Cooker Korean Beef Bulgogi
• Instant Pot Mexican Shredded Beef
• Slow Cooker Ropa Vieja (Cuban Shredded Beef)
• Instant Pot Beef Stew

Paleo Beef Stroganoff

Dairy-free beef stroganoff recipe that is paleo, keto, whole30 and healthy!

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

3 servings

Ingredients

• ▢ 2 Tbsp avocado oil
• ▢ 1/2 yellow onion, sliced
• ▢ 3/4 to 1 lb beef sirloin steak, thinly sliced
• ▢ 1/2 tsp sea salt
• ▢ 1 tsp paprika
• ▢ 8 ounces baby bella mushrooms, sliced
• ▢ 1/3 cup beef broth
• ▢ 1 15-ounce can coconut milk, cream only
• ▢ 2 Tbsp lemon juice
• ▢ 2 Tbsp whole grain mustard
• ▢ 1/4 cup fresh parsley

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

Serving: 1of 3 - Calories: 592kcal - Carbohydrates: 6g - Protein: 45g - Fat: 44g - Fiber: 2g - Sugar: 3g

Course: Main Dishes

Cuisine: Russian

Keyword: dairy free, gluten free, keto, low-carb, paleo, whole30

Servings: 3 servings

Calories: 592kcal

Author: Julia