Beef Stroganoff (Paleo) Recipe

Name: Beef Stroganoff (Paleo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil (15 ml); 1 1/2 pounds (680 g) beef tenderloin or sirloin, cut into 1/4-inch thick slices (6 mm) that are 2 to 3 inches in length (5 cm to 7.6 cm); 2 tablespoons unsalted butter (30 m); 1/4 cup finely chopped shallots (60 ml); 8 ounces cremini or white mushrooms, thinly sliced (230 g); 1 cup beef stock (250 ml); 1/2 cup coconut milk (125 ml); 1 cup heavy cream (250 ml); 1 tablespoon Dijon mustard (15 ml); Chopped fresh parsley or dill for an optional garnish

Servings: persons

1
Lightly season the beef with salt and pepper. Heat the coconut oil in a large skillet (12-inch or more) over high heat until the skillet is very hot. Add half of the beef strips, cooking for 1 minute on each side to brown. Put the cooked meat in a bowl. Let the pan heat up again before browning the rest of the meat. Add the second batch of meat to the bowl.
2
Turn the heat down slightly to medium-high. Add the butter. When it melts, add the shallots. Saute for just a minute or two then add the mushrooms. Cook the mushrooms until soft and lightly browned, about 5 minutes.
3
Add the beef stock and coconut milk, scraping the bottom of the skillet to release all the tasty bits stuck to the pan. Boil for 5 minutes.
4
Whisk in the heavy cream and mustard. Boil for 3 to 5 minutes to thicken the sauce slightly.
5
Add the meat and any juice that's collected in the bowl with the meat. Simmer just a few minutes to heat the meat back up.
6
Add sea salt to taste and serve. Add chopped parsley or dill for garnish if desired.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon coconut oil (15 ml), 1 1/2 pounds (680 g) beef tenderloin or sirloin, cut into 1/4-inch thick slices (6 mm) that are 2 to 3 inches in length (5 cm to 7.6 cm), 2 tablespoons unsalted butter (30 m), 1/4 cup finely chopped shallots (60 ml), and more.

Yes, Beef Stroganoff (Paleo) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stroganoff (Paleo)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions