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Paleo Beef Stroganoff

  • Author: Michelle
  • Total Time: 35 minutes
  • Yield: 4 1x


This beef stroganoff is a gluten-free alternative to the comforting classic. It’s paleo, whole30, and AIP-friendly.


  • 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


  1. 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.
  2. 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.
  3. Using the same pan (adding more oil if needed) saute the onion and garlic until the onion is translucent.
  4. 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.
  5. 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.
  6. 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.
  7. Top with fresh parsley and serve over mashed sweet potato or vegetable noodles.


All nutritional information are estimations and will vary.

  • Prep Time: 10
  • Cook Time: 25
  • Category: Main Dish
  • Method: stove top


  • Serving Size: 1 serving
  • Calories: 389
  • Fat: 25.7g
  • Carbohydrates: 11.6g
  • Fiber: 2.6g
  • Protein: 30g