Paleo Beef Stroganoff

This is my Paleo & Keto friendly attempt at recreating a dish my mother used to make (which I loved) when I was a kid.

If you are skeptical about coconut milk in there tasting like coconut, I assure you, the coconut flavor doesn’t come through AT ALL.

It’s creamy, salty, meaty, and of course mushroomy, and hits all of my comfort-food requirements. I’ve served this with bacon sauteed kale and it was fantastic.


  • 1 lb of beef stirfry meat or slices of steak
  • 1 cup of sliced white or brown mushrooms
  • 1/2 an onion, diced
  • 3 cloves of garlic, minced
  • 2 tbsp of ghee or avocado oil
  • 1/2 to 2/3 cup of beef broth (homemade is best)
  • 1/2 cup to 2/3 cup of coconut cream
  • 2 tbsp of gluten-free tamari or coconut aminos
  • 2 tsp of prepared yellow mustard
  • 2 tsp of apple cider vinegar or coconut vinegar
  • 1 tsp of sea salt
  • 1 tbsp of arrowroot starch
  • Fresh parsley and/or chives for garnish


  1. Start by placing the meat into a bowl and season well with salt and pepper, then coat with 2 tsp of arrowroot starch.
  2. Heat ghee or avocado oil in a large pan and add the meat. Sear on all sides for a couple of minutes until lightly brown. Remove from pan and set aside.
  3. Using the same pan, saute the diced onion and minced garlic until translucent. Add more ghee or oil if needed.
  4. Add mushrooms to the pan and cook for a few minutes until soft, then add the remaining 1 tsp of arrowroot starch and stir.
  5. Pour in the broth, coconut cream, tamari, vinegar, mustard and sea salt and stir to combine.
  6. Allow to simmer for a few minutes until it thickens.
  7. Add meat back to the pan and mix everything together. Simmer for another few minutes and taste.
  8. Adjust seasonings to your liking and serve.
  9. Garnish with fresh herbs and enjoy with your favorite side dish!
Please follow and like us:
Visit Us
Follow Me
Follow by Email