Creamy Paleo Beef Stroganoff

Ingredients

For the Searing & Meat:

• 1.75 lbs 100% grass-fed top sirloin or beef tenderloin, sliced against the grain into 0.25-inch thick strips
• 2.5 tbsp grass-fed ghee or unrefined avocado oil
• 1.5 tsp coarse Celtic sea salt and 1 tsp freshly cracked black pepper
• 1 tbsp arrowroot starch or tapioca flour (lightly dusted on steak for tender seared crust)

For the Mushrooms, Aromatics & Cream Sauce:

• 10 oz fresh cremini or baby bella mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 5 cloves fresh garlic, minced
• 1 cup rich organic beef bone broth
• 0.75 cup full-fat culinary coconut cream (unsweetened, from top of chilled canned coconut milk)
• 2 tbsp organic coconut aminos (soy-free umami)
• 1.5 tbsp sugar-free Dijon mustard (provides signature stroganoff tang)
• 1 tbsp freshly squeezed organic lemon juice
• 1 tbsp fresh thyme leaves and 0.5 tsp smoked paprika
• 1.5 tsp arrowroot starch (whisked with 2 tbsp cold broth to thicken sauce)

For Serving & Garnish:

• 1 medium roasted spaghetti squash (shredded into pasta strands) or spiralized zucchini noodles
• 0.25 cup fresh flat-leaf parsley, chopped

Step-by-Step Instructions

1. Season & Dust Steak: Pat sirloin strips bone-dry with paper towels. Season with Celtic sea salt, black pepper, and dust lightly with 1 tbsp arrowroot starch, tossing to coat evenly.
2. Flash-Sear Steak (High-Heat Invariant): Heat 1.5 tbsp grass-fed ghee in a large 12-inch cast-iron or heavy stainless-steel skillet over HIGH heat. Add steak strips in a single layer (cook in 2 batches to avoid crowding). Sear undisturbed for 90 to 120 seconds until deeply browned. Flip and sear for another 45 seconds until medium-rare. Transfer seared beef immediately to a clean plate.
3. Sauté Mushrooms & Onions: Add remaining 1 tbsp ghee to the hot pan drippings over MEDIUM heat. Add sliced onions and cremini mushrooms. Sauté for 6 to 8 minutes until the onions are golden and mushrooms have released their moisture and caramelized. Stir in minced garlic, fresh thyme, and smoked paprika, cooking for 1 minute until fragrant.
4. Deglaze & Simmer Velvety Cream Sauce: Pour beef bone broth, coconut cream, coconut aminos, Dijon mustard, and lemon juice into the skillet. Whisk the bottom of the pan to dislodge all flavorful caramelized browned bits. Bring to a gentle simmer.
5. Thicken Sauce: Whisk 1.5 tsp arrowroot starch with 2 tbsp cold broth in a small bowl. Pour slurry into the simmering sauce, stirring constantly for 2 minutes until the sauce transforms into a glossy, velvety, thick stroganoff gravy.
6. Reunite Beef & Juices: Return the seared sirloin strips and any resting juices back into the skillet. Toss gently in the hot cream sauce for 60 seconds just to warm the beef through without overcooking. Remove from heat immediately.
7. Plate & Garnish: Twirl warm roasted spaghetti squash strands into 4 wide dinner bowls. Ladle generous scoops of creamy beef stroganoff and sautéed mushrooms over the squash. Scatter chopped fresh parsley on top and serve steaming hot!

Nutritional Breakdown (Per Serving - Beef + Sauce + Spaghetti Squash)

Chef's Paleo Nutritional Science

Grass-fed beef sirloin is loaded with bioavailable zinc, heme iron, and L-carnitine that support cellular energy metabolism and lean tissue repair. Cremini mushrooms deliver ergothioneine and beta-glucans that stimulate immune macrophage activity, while full-fat coconut cream supplies medium-chain triglycerides (MCTs).

Frequently Asked Questions