Quick and Easy Beef Stroganoff (AIP, Paleo)
Way back in 2015 when I started my first blog, Our Paleo Family, I was following the autoimmune paleo (AIP) diet on and off and was really in need of more recipes that worked with that diet and that my family would enjoy and that did not require lots of weird ingredients.
I think when you decide to manage your health with diet and lifestyle rather than pharmaceuticals, you go in knowing there is going to be some sacrifice. It will take more time, more planning, more money to eat in this special way. But like a lot of you, my husband and I decided it was worth it for our health.
However, that doesn’t mean that I want to spend as much time as humanely possibly in the kitchen! A lot of paleo and AIP recipes are ridiculously complicated and come with a super long list of ingredients. No thank you. This recipe came about as I sought something hearty, flavorful and still in line with the AIP diet.
In the end, it has become the most popular recipe on my blog. People tell me all the time how their entire family loves it and the cook loves it because it’s so fast and easy to put together.
Serve with some cauliflower mash, regular mashed potatoes, rice, whatever you like, but you need something to soak up all the yummy sauce. Add a green veggie and dinner is ready.
AIP Beef Stroganoff
Ingredients
- 1 lb. ground beef preferably grass-fed
- 1/2 medium onion
- 1 clove garlic
- 8 oz. cremini or button mushrooms
- 2 Tbsp. arrowroot starch
- 1 cup chicken or beef broth
- 2 tsp. coconut aminos
- 1/3 cup cream from the top of a can of full fat coconut milk
- juice from half a lemon
- 1/2 tsp. sea salt or to taste
Instructions
- Add ground beef to heavy pan (preferably NOT a non-stick pan) over medium high heat and begin browning. If you are starting with frozen meat, put a lid on your pan and it will cook much faster.
- Meanwhile, chop the onion and add to pan.
- Continue to stir meat and onion until cooked, but not browned. Season with a little salt.
- While meat and onions are cooking, slice mushrooms and mince garlic and then add to the skillet. Continue to brown this mixture until it is nicely browned and you develop some of those good bits on the bottom of the skillet (that brown stuff is called fond and it adds a lot of flavor to your dish). See all that brown stuff in the picture? You want that. It's not burned. I promise.
- Add arrowroot or cassava (I prefer arrowroot, but either will work) and stir until well distributed.
- Slowly add broth, stirring and scraping the fond off the skillet. Use a wooden spoon or metal spatula for this. Add coconut aminos now as well.
- Cook this mixture for 2-3 minutes. While that is cooking away, collect the cream from your coconut milk can and mix with the lemon juice (store the liquid in a sealed container in the fridge for a future use). This is your sour cream substitute.
- Add the coconut/lemon juice mixture to the skillet right before serving. Stir well and make sure it is heated through and seasoned to your liking. Add a little more salt and/or pepper if desired.
- Serve over rice, zucchini noodles, gluten free pasta or mashed cauliflower.