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
- 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.
All nutritional information are estimations and will vary.
- Category: Main Dish
- Method: stove top
- Serving Size: 1 serving
- Calories: 389
- Fat: 25.7g
- Carbohydrates: 11.6g
- Fiber: 2.6g
- Protein: 30g