Paleo Beef Stroganoff
Please try this recipe, because who doesn’t love a bowl full of comfort. It really is so good. Yes, it’s a Paleo version of the classic – trust me you won’t notice the difference.
The flavors are perfect in this – I mean, check out that sauce. Mushrooms, onions, Dijon mustard, bone broth, thyme, garlic and a hints of Worchestershire – it’s delish!
Find the best steak you can – Hanger, Flap, Tri Tip or Flat Iron work great. I used Tri Tip in this and it’s stays tender – without being tough and chewy.
This is a great one pan meal – cook and serve all in one. I used a cast iron – it heats up nicely and creates an even heat. Do you have a cast iron pan? I have 4 and love them all. I may just need more.
Serve this with brown rice, pasta or crunchy bread! To keep it paleo friendly, just enjoy an extra scoop full.
It’s a good one.
What my clients order + eat!
I’ve made this 3 times in the last week.
I think my clients are talking to each other…or it’s just in the universe that some good old comfort food that is paleo needs to be in our stomachs.
Since making it 3 times, I thought I needed to round it out with making it a 4th time for ME and my family.
This version of Beef Stroganoff…well it’s Paleo Beef Stroganoff, is heathier, lighter but packed with all the flavors. Keeping it dairy free and gluten free is easy. Full fat unsweetened coconut milk and arrowroot powder are used – keep them in your pantry if you are trying to elimate gluten and dairy from your diet.
Paleo Beef Stroganoff for all. It’s your next comfort food meal without the guilt!
More steak recipes are here!
Paleo Beef Stroganoff
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Gluten Free
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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