Originally named after a 19th-century Russian aristocrat, beef stroganoff has spread to every corner of the world, and the original idea has been adapted to all kinds of local cuisines and personal preferences. Traditionally, beef stroganoff was cubes of meat sautéed with mustard and served with sour cream, but cooks around the world have changed the cubes to strips, and added tomatoes, mushrooms, onions, noodles, and other special touches.
In the United States, beef stroganoff is usually made with sweet cream instead of sour, and served on top of noodles (and also usually served out of a microwaved plastic tray), but you can do better than that! This Paleo variation passes up on such a heavy dinner for something a little more sophisticated: a white wine reduction sauce with coconut milk and a teaspoon of Dijon mustard to keep the classic, sweet-sharp taste. Also, compared to our more traditional beef stroganoff recipe, this one is more stir-fry style.
Not big on alcohol? That’s OK; the wine in this recipe is optional if you don’t want to use it. Just add 1/3 cup of homemade beef stock instead for a velvety, alcohol-free sauce. You can also hold the tapioca starch if you don’t have any or don’t want to use it; it’s an optional ingredient just to thicken up the sauce.
It’s delicious on its own, but if you just can’t imagine a plate like this without noodles, why not try serving it with some Paleo spaghetti, or for a slightly different twist, use it to replace the chicken stew in this recipe. Either way, the side is as easy as the meat – and the meat is pretty hassle-free. Spend 15 minutes to toss everything in the skillet on a busy evening, then go take care of the rest of your life while it cooks and come back to a hearty, healthy dinner almost ready to go.
Beef Stroganoff Recipe
Add to Meal Plan
- 2 pounds beef chuck roast or sirloin cut into strips;
- 6 oz. mushrooms, sliced;
- 4 green onions, sliced;
- 1 cup beef stock;
- 1/3 cup full-fat coconut milk;
- 1/3 cup white wine; (optional)
- ½ tbsp. tapioca starch; (optional)
- 1 tsp. Dijon mustard;
- Cooking fat;
- Sea salt and freshly ground black pepper to taste;
- Season the beef strips to taste with sea salt and black pepper to taste.
- Melt some cooking fat and brown the beef for 1 to 2 minutes in a large skillet placed over a medium-high heat.
- Add the green onions and cook for another 4 minutes.
- Add the white wine. Bring to a boil; then turn down the heat and cook, uncovered, until the liquid is reduced by half.
- Add the beef stock. Bring to a boil, lower heat, and simmer for 45 minutes or until the beef is cooked through but still tender.
- Add the mushrooms and coconut milk to the skillet, and cook for another 5 minutes.
- (Optional) If you like a thicker sauce, add the tapioca starch now and stir it in well.
- Season to taste once again and serve.