Paleo Classic Beef Stroganoff
Dive into the creamy, savory goodness of Paleo Classic Beef Stroganoff, a timeless comfort dish reimagined with wholesome, paleo-friendly ingredients. Tender slices of beef sirloin are seared to perfection, then simmered in a rich sauce made with earthy mushrooms, fragrant garlic, coconut aminos, and silky coconut cream. Arrowroot powder ensures the sauce thickens beautifully without any grain-based thickeners, and fresh parsley adds a pop of color and flavor. Serve this healthy, gluten-free version over cauliflower rice or zoodles for a hearty, satisfying meal that's perfect for busy weeknights or special occasions. Ready in just 45 minutes, this paleo beef stroganoff is an indulgent yet nutritious way to enjoy classic flavors without compromise.
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Recipe Information
Ingredients
- 1.5 pounds beef sirloin
- 2 tablespoons coconut oil
- 1 large onion
- 8 ounces mushrooms
- 2 garlic cloves
- 2 cups beef stock
- 2 tablespoons coconut aminos
- 1 cup coconut cream
- 2 tablespoons arrowroot powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Slice the beef sirloin into thin strips, about 1/4-inch thick.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the beef strips and sear them until browned on all sides. Cook in batches if necessary to avoid overcrowding. Remove the beef and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the onion sliced thinly and sauté for 3 minutes until translucent.
Slice the mushrooms and add them to the skillet. Cook for another 5 minutes until the mushrooms are browned and softened.
Mince the garlic cloves and add them to the onion and mushroom mixture, cooking for an additional 1 minute until fragrant.
Pour in the beef stock and coconut aminos. Stir well, scraping up any browned bits from the bottom of the skillet. Let it simmer for 5 minutes.
In a small bowl, mix the arrowroot powder with a few tablespoons of water to create a slurry. Pour the slurry into the skillet while stirring to thicken the sauce.
Lower the heat and stir in the coconut cream. Allow the sauce to simmer gently for 3-4 minutes until thick and creamy.
Return the beef strips to the skillet. Season with salt and black pepper. Let the mixture simmer for another 5 minutes until the beef is cooked through and heated.
Finely chop the parsley and sprinkle it over the Beef Stroganoff before serving.
Serve hot, optionally over a bed of cauliflower rice or zoodles for a complete paleo-friendly meal.
Nutrition Facts
Calories |
3143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.3 g | 230% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 5544 mg | 241% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 144.6 g | ||
| Protein | 201.4 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4479 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
