Whole30 Classic Beef Stroganoff
Discover the rich and creamy flavors of Whole30 Classic Beef Stroganoff, a hearty, health-conscious twist on the traditional comfort food favorite. Featuring tender strips of seared beef sirloin combined with savory onions, garlic, and cremini mushrooms, this recipe delivers all the indulgence without breaking your clean-eating goals. A luscious sauce made from coconut milk, bone broth, and coconut aminos ties together the dish, offering a dairy-free alternative that’s equally satisfying. Served over al dente zucchini noodles and optionally garnished with fresh parsley, this gluten-free, grain-free, and Whole30-compliant dinner is perfect for any night of the week. With a quick prep time of 20 minutes and a cook time of just 30 minutes, this recipe is every bit as convenient as it is nutritious.
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Recipe Information
Ingredients
- 1.5 pounds beef sirloin steak
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons ghee
- 1 medium, diced onion
- 2 cloves, minced garlic
- 10 ounces, sliced cremini mushrooms
- 2 tablespoons coconut aminos
- 1 cup bone broth
- 1 tablespoon arrowroot powder
- 0.5 cup full-fat coconut milk
- 16 ounces zucchini noodles
- 2 tablespoons, chopped, optional for garnish fresh parsley
Instructions
Slice the beef sirloin into thin strips against the grain for maximum tenderness.
Season the beef slices with salt and black pepper.
In a large skillet over medium-high heat, melt 1 tablespoon of ghee.
Add half of the beef slices to the skillet in a single layer and sear for about 2-3 minutes per side until browned. Remove from the skillet and set aside. Repeat with the remaining beef, adding more ghee if necessary.
In the same skillet, add the remaining tablespoon of ghee and reduce the heat to medium.
Add the diced onion to the skillet, stirring occasionally until softened and translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms to the skillet and cook until the mushrooms are browned and tender, about 7-8 minutes.
Stir in the coconut aminos, scraping any browned bits from the bottom of the skillet.
Pour in the bone broth and bring the mixture to a gentle simmer.
In a small bowl, whisk together the arrowroot powder and coconut milk until smooth.
Pour the arrowroot and coconut milk mixture into the skillet, stirring constantly until the sauce thickens, about 3-4 minutes.
Return the cooked beef slices to the skillet and stir to fully coat them in the sauce. Heat through for another 2-3 minutes.
In the meantime, cook the zucchini noodles according to your preferred method until al dente.
Serve the beef stroganoff over a bed of zucchini noodles, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 805 mg | 35% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 7.5 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 82 mg | 6% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1386 mg | 29% | |
*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.
