Ahhh, Paleo Beef Stroganoff. A comfort food that has truly stood the test of time. The recipe originated in Russia hundreds of years ago, and American’s took it and ran with it. I have been trying to cook especially clean for my husband lately because his ulcerative colitis commonly flares up in the summer. When he texted me that he was craving beef stroganoff for dinner, I began a mission to make the cleanest, creamiest, most comforting dish possible. This Ultimate Comfort Food Paleo Beef Stroganoff packs all the satisfaction of a classic beef stroganoff without the dairy.

INGREDIENTS

2 tablespoons cooking fat (ghee or duck fat are good options for staying paleo)
A pound of stew meat (grass fed recommended)
1 1/2 cups bone broth (homemade or store bought)
1 teaspoon of each of the following:
- salt
- black pepper
- garlic powder
- onion powder
A large onion, thinly sliced
3 cloves minced garlic
1 1/2 cups bone broth (homemade or store bought)
1 tablespoon coconut aminos (our favorite is from Trader Joes)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
8 ounces mushrooms, sliced
Top cream portion of a can of coconut milk (it’s easier to separate the cream from the juice if you refrigerate the can overnight beforehand. The cream itself will be around 1/2 cup)
2 tablespoons of arrowroot or tapioca flour mixed with 2 tablespoons of water

HOW TO MAKE ULTIMATE COMFORT FOOD PALEO BEEF STROGANOFF

Firstly, melt cooking fat in your pot or Dutch oven over medium heat
Secondly, add stew meat along with salt, pepper, onion powder, & garlic powder. Brown beef on all sides
Once beef is browned, you can add in sliced onions and garlic cloves and stir to combine with the beef
Lastly (for now), add bone broth, coconut aminos, fresh lemon juice, and Dijon mustard. Stir well to combine. Bring the mixture to a boil, then reduce heat to low. Cover, and allow it to simmer for 45-50 minutes (this will make the meat nice and tender)

After it’s simmered…

Remove the lid and stir in mushrooms and thick part of coconut milk (about 1/2 cup)
Then turn heat up to medium-high to bring everything to a boil. Let the mixture boil for about 5 minutes, or until the sauce has reduced a bit
In a cup, mix together 2 tablespoons of arrowroot or tapioca flour with 2 tablespoons of water and mix well. Turn heat to low, and stir in the flour/water mixture, stirring until well combined. Once sauce has thickened, remove from heat
Serve with paleo noodles (we love Jovial and Cappello’s), potatoes, or whatever your heart desires!

Looking for more paleo recipes? Try The Best Paleo Chicken Nuggets or paleo One Pan General Tso’s Chick

Paleo Beef Stroganoff

Recipe by SarahCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

300

kcal

Total time

hour

minutes

This Ultimate Comfort Food Paleo Beef Stroganoff packs all the satisfaction of a classic beef stroganoff without the dairy.

Ingredients

2` tablespoon cooking fat ghee or duck fat are good paleo options
1 pound stew meat grass fed is the best!
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 onion thinly sliced
3 cloves garlic minced
1 1/2 cups bone broth
1 tablespoon coconut aminos
1 tablespoon lemon juice freshly squeezed
1 teaspoon Dijon mustard
8 ounces mushrooms sliced
1/2 cup coconut milk top cream portion from a can of coconut milk refrigerated overnight
2 tablespoons tapioca flour mixed well with 2 tablespoons of water

Directions

Firstly, melt cooking fat in your pot or Dutch oven over medium heat`
Secondly, add stew meat along with salt, pepper, onion powder, & garlic powder. Brown beef on all sides
Once beef is browned, you can add in sliced onions and garlic cloves and stir to combine with the beef
Add bone broth, coconut aminos, fresh lemon juice, and Dijon mustard. Stir well to combine. Bring the mixture to a boil, then reduce heat to low. Cover, and allow it to simmer for 45-50 minutes (this will make the meat nice and tender)
Remove the lid and stir in mushrooms and thick part of coconut milk (about 1/2 cup)
Turn heat up to medium-high to bring everything to a boil. Let the mixture boil for about 5 minutes, or until the sauce has reduced a bit
In a cup, mix together 2 tablespoons of arrowroot or tapioca flour with 2 tablespoons of water and mix well. Turn heat to low, and stir in the flour/water mixture, stirring until well combined. Once sauce has thickened, remove from heat
Serve with paleo noodles (we love Jovial and Cappello's), potatoes, or whatever your heart desires!

Notes

Opt for grass-fed stew meat for the best flavor and health benefits.
Make sure to properly brown the meat on all sides to seal in the juices
: Simmering the meat with onions, garlic, and broth on low heat for 45-50 minutes will ensure that the meat becomes tender
Stir in the mushrooms during the last stage of cooking to ensure they retain their texture and flavor without becoming mushy.
Mix tapioca flour with water before adding it to the dish to avoid clumps.