Paleo Beef Stroganoff
Paleo Comfort Food at Its Best
Please try this recipe — because who doesn’t love a bowl full of creamy, hearty comfort food? This Paleo Beef Stroganoff has all the cozy flavors of the classic, but without the dairy or gluten. Trust me, you won’t even miss them!
The sauce is what makes it irresistible — mushrooms, onions, Dijon mustard, bone broth, thyme, garlic, and a hint of Worcestershire. Each spoonful is savory, rich, and deeply satisfying.
Ingredients That Make It Special
You only need a few wholesome ingredients to make this magic happen:
Beef: Use the best cut you can find — Hanger, Flap, Tri-Tip, or Flat Iron work perfectly. Tri-Tip stays tender without being chewy.
Mushrooms & Onions: The heart of a true stroganoff.
Dijon Mustard & Worcestershire Sauce: Add depth and tang.
Bone Broth & Thyme: Create that signature savory base.
Full-Fat Coconut Milk & Arrowroot Powder: Keep it creamy and paleo-friendly — no dairy, no gluten.
How to Serve It
You can serve this Paleo Beef Stroganoff with:
Cauliflower rice or zucchini noodles for a lighter paleo option.
Brown rice, pasta, or crusty bread if you’re not strictly paleo.
No matter how you serve it, that sauce deserves an extra scoop — trust me!
Why You’ll Love This
This dish has quickly become a client favorite — I’ve made it multiple times this week alone! It’s healthy yet indulgent, comforting yet fresh. By using coconut milk and arrowroot powder, you get all that creamy texture without sacrificing your paleo goals.
It’s simple, nourishing, and ridiculously good.
More steak recipes are here!
Pro Tip:
For the most tender results, slice your beef against the grain before cooking, and let it rest a few minutes before serving. It makes all the difference! If your sauce thickens too much, stir in a splash of bone broth or coconut milk to loosen it up perfectly.
This Paleo Beef Stroganoff is proof that comfort food can be both wholesome and satisfying. It’s one of those recipes you’ll make again and again — whether for clients, family, or just yourself.
Loved this recipe? Follow along on Instagram @whitesparrowfoodco for more wholesome, flavor-packed paleo meals and kitchen inspiration!
Paleo Beef Stroganoff
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
This Paleo Beef Stroganoff is creamy, rich, and full of comforting flavor. A one-pan meal made dairy-free and gluten-free — the perfect weeknight dinner!
Ingredients
- 1 1/2 lbs. tri tip steak, sliced thinly and cut into 2 inches pieces
- 1 heaping tablespoon arrowroot powder
- salt and pepper, to taste
- 1 teaspoon coconut oil
- 2 tablespoons butter
- 1 package sliced crimini or baby bella mushrooms
- 1/2 medium yellow onion
- 3-4 medium carrots, small diced
- 2 large garlic cloves, minced
- 1 teaspoon tomato paste
- 1/2 teaspoon smoked paprika
- 1 tablespoon dried thyme
- 1/3 cup Worcestershire sauce
- 1 heaping tablespoon Dijon mustard
- 1 14 oz. can full fat unsweetened coconut milk – the cream at the top, discard the liquid
- 1/3 cup beef bone broth
- 1/3 cup fresh parsley, chopp0ed
Instructions
- Sprinkle the sliced beef with arrowroot powder and a large pinch of each salt and pepper. Toss to coat and let sit while you heat up a cast iron or enamel skillet over medium/high heat with 1 teaspoon coconut oil.
- When the pan is hot, add the beef and spread out so most of it is touching the bottom of the pan. Let cook without touching it for 3 minutes. Using tongs, toss and turn over and cook for 1-2 more minutes. Remove the beef from the pan – place in your serving bowl or a plate.
- Add the pan back to the heat and add in the butter, mushrooms, onion and carrots. Sauté until the mushrooms and onions are very brown (you may have to turn the heat to medium to prevent burning). Add in the garlic and tomato paste and mix around for 30 seconds.
- Add in the smoked paprika, thyme, Worcestershire, Dijon mustard, coconut milk and bone broth. Stir to combine and bring up to a simmer for 5 minutes or until the carrots are tender.
- Sprinkle in the parsley (leaving some to garnish the dish at the end) and the cooked beef. Turn the heat off and mix to combine everything. Serve.
Notes
Place the can of coconut milk in your refrigerator the night before or 1 hour in the freezer works too.
The sauce will thicken as it stands and rests.
- Prep Time: 5
- Cook Time: 20
- Category: beef
- Method: stove top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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