A simple meal that's perfect for a busy weeknight, this Ground Beef Stroganoff comes together in a snap. Subbing ground beef for the more traditional chunks of beef in the stroganoff makes the recipe a little easier and faster to cook.


1 tablespoon ghee or oil 8 oz cremini mushrooms 1 teaspoon kosher salt, divided 1 pound ground beef 1/8 teaspoon ground black pepper 1/4 teaspoon garlic powder 2 tablespoons cassava flour (can sub regular flour) 1 cup beef broth, plus ¼ to ½ cups more to taste 1/4 cup coconut cream (from one can of full-fat coconut milk - can sub sour cream)

Clean the mushroom using a damp paper towel, then slice them and set aside in a bowl.

Heat the ghee in a large pan over medium heat and add the mushrooms & 1/4 tsp kosher salt, cooking until the liquid has cooked out of the mushrooms (4-5 minutes). Scoop them out of the pan and set aside.

Add the ground beef in the pan along with the pepper, garlic powder, & 3/4 tsp kosher salt. Cook until it is no longer pink.

While the beef is cooking, open the coconut milk (do not shake it) and scoop out the cream at the top.

When the beef is fully browned, add in the cassava flour and stir to coat the beef.

Next add in the broth & coconut cream & mix. Put the mushroom back in the pan & stir to combine, adding more broth if desired. Serve with rice & enjoy!

Does sour cream thicken beef stroganoff?

In this recipe either the coconut cream or sour cream will help thicken it, as well as the flour.