Paleo Beef Stroganoff (Whole30, AIP)
This beef stroganoff is a gluten-free alternative to the comforting classic. It’s paleo, whole30, and AIP-friendly.
What is beef stroganoff?
Beef stroganoff is a dish with Russian origin that’s seriously hearty and comforting. It’s made with beef, a hearty mushroom gravy, and is often served over noodles, mashed potatoes or rice.
The dish is traditionally made with heavy cream and flour. This version is made to be both gluten-free and dairy-free, but doesn’t skimp on any of the flavors you know and love from this dish!
How to make Beef Stroganoff
- Season the steak well with salt and pepper and slice into small bite-sized strips. Add to a bowl and toss with arrowroot starch until coated.
- Heat the oil over medium heat in a large pan. Sear the steak for about 2 minutes on each side to lightly brown. Set aside.
- Using the same pan (adding more oil if needed) saute the onion and garlic until the onion is translucent. Add the mushrooms to the pan and cook for 3-4 minutes to soften. Add 1 tbsp of arrowroot and stir into the mushroom and onion mixture.
- Pour in beef broth, coconut cream, apple cider vinegar, coconut aminos, and mustard powder. Stir to combine and allow to simmer and thick for 2-3 minutes. Salt further to taste.
- Add the steak back to the pan and mix well to coat in the sauce. Simmer for another 2-3 minutes or until the steak is fully cooked.
What to serve with this gluten-free beef stroganoff
I think this beef stroganoff tastes great over mashed sweet potato! It adds more veggies to the dish and rounds it out with a carb source. My husband also had it with rice, and it can also be served with cauliflower rice.
The Ingredients for the Beef Stroganoff
Sirloin steak
Something like ribeye or NY strip steak would also be a good alternative.
Arrowroot starch
Arrowroot starch helps to thicken the gravy as flour would. I prefer arrowroot in recipes like this as it’s not as gummy as tapioca starch.
Mushrooms and onions
These add veggies to the dish and flavor the gravy.
Beef broth & coconut cream
These are the base of the gravy. Traditional stroganoff usually has heavy cream, so the coconut cream is the alternative.
Coconut aminos & mustard powder
You can omit the mustard powder to keep it AIP. The coconut aminos adds some umami flavor to the dish.
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PrintPaleo Beef Stroganoff
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: stove top
Description
This beef stroganoff is a gluten-free alternative to the comforting classic. It’s paleo, whole30, and AIP-friendly.
Ingredients
- 1 lb sirloin steak
- 1 tsp sea salt, divided
- 1/4 tsp black pepper (omit for AIP)
- 2 tbsp arrowroot starch, divided
- 2 tbsp avocado oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 10 oz white mushrooms, sliced
- 3/4 cup beef broth
- 1/2 cup coconut cream
- 1 tbsp coconut aminos
- 2 tsp apple cider vinegar
- 1/4 tsp mustard powder (omit for AIP)
- 1 tbsp fresh parsley, chopped
Instructions
- Season the steak well with salt and pepper and slice into small bite sized strips. Add to a bowl and toss with 1 tbsp of arrowroot starch until coated.
- Heat the avocado oil over medium heat in a large pan. Sear the steak for about 2 minutes on each side to lightly brown. Set aside.
- Using the same pan (adding more oil if needed) saute the onion and garlic until the onion is translucent.
- Add the mushrooms to the pan and cook for 3-4 minutes to soften. Add 1 tbsp of arrowroot and stir into the mushroom and onion mixture.
- Pour in the broth, coconut cream, apple cider vinegar, coconut aminos, and mustard powder. Stir to combine and allow to simmer and thick for 2-3 minutes. Salt further to taste.
- Add the steak back to the pan and mix well to coat in the sauce. Simmer for another 2-3 minutes or until the steak is fully cooked.
- Top with fresh parsley and serve over mashed sweet potato or vegetable noodles.
Notes
All nutritional information are estimations and will vary.
Nutrition
- Serving Size: 1 serving
- Calories: 389
- Fat: 25.7g
- Carbohydrates: 11.6g
- Fiber: 2.6g
- Protein: 30g
This was my second recipe that I have made from your blog and I loved it as much as the first. I did make some modifications but the recipe itself is spot-on for flavor. I cannot eat mushrooms so I used broccoli instead and I also added cooked cassava pasta to make it more hearty. I was worried about the addition of the ACV but OMG- it added such a subtle tang with each bite. The arrowroot was also the perfect thickener for me. I would 100% make this again and again!
So glad you enjoyed it!!
Great recipe! Easy to make and so tasty despite putting in too much ground mustard by accident. haha
This was amazing! I’ve missed this comfort food dish and it was such a hit in our family I’ll be making it again soon!
YAY so glad!!
Holy moly was this amazing! I forgot to add the coconut aminos and apple cider so it’s just going to be even better when I make it again with ALL the ingredients.
Thank you for this amazing dish – I felt so adult making it (pushing 40 here). Haha