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Home » Weeknight Paleo Ground Beef Stroganoff

Weeknight Paleo Ground Beef Stroganoff

April 24, 2018 by Taryn Solie 10 Comments Last Modified: October 1, 2019

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pin for paleo ground beef stroganoff
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This Weeknight Paleo Ground Beef Stroganoff is a simple recipe for a busy weeknight and so easy to put together. It uses coconut cream to replace the sour cream, making it dairy free, and bonus, it’s Whole30 compliant. It’s clean eating comfort food.

overhead shot of paleo ground beef stroganoff, plated over cauliflower rice with a fork and napkin

*The following post contains some affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. When you click them I receive a small commission at no additional cost to you. Thanks for supporting my work and my family this way!

The impetus for this recipe is my mom, who in addition to being gluten free, also can’t have most dairy. I found a strictly gluten free version here which was delicious, but I wanted to find a way to make it for my mom to be able to enjoy.

So I went paleo with it and am super happy with how it turned out. Even my husband, who is definitely more of a traditional eater and gets picky when I try and do substitutions, was a big fan.

Now on to the instructions.

This meal comes together really quickly, which is awesome.  It’s even quicker if you buy your mushrooms pre-sliced, which I like to do but have included instructions on how I slice them in case you need it.

The first step? If you didn’t put your coconut milk in the fridge the night before, stick it in the freezer while you prep and cook the mushrooms and ground beef.

Getting it cold will help get the coconut cream at the top of the can to harden just a bit so it’s easier to get out. But DON’T SHAKE THE CAN. You want to keep the cream separated from the liquid as much as possible.

How to Slice the Mushrooms

If I don’t have pre-sliced mushrooms, you can just slice up whole ones yourself. But the first step is the clean the mushrooms.

I used to think you couldn’t wash mushrooms like you do other vegetables, but I recently discovered you can. So just give them a rinse then dry them off with a towel.

I prefer to cut my mushrooms in half before slicing them. But cut them by putting the mushroom on it’s head and slicing at the mid-point of the stem. Then holding the two halves together, start making thin slices with your knife.

When you’re done, the mushrooms will look like the ones in the bottom right of the picture below.

Mushrooms Weeknight Paleo Ground Beef Stroganoff

Now that the mushrooms are sliced, onto the cooking.

How to Cook the Mushrooms and Ground Beef

First, get a large pan and put it over medium heat, then place the ghee in there. If you’re not dairy-free, butter will work just fine.

Next dump the sliced mushrooms in and start stirring with a wooden spoon and sprinkle with a little kosher salt. Cook them, stirring occasionally, for 4 to 5 minutes, until they’re cooked through.

Put them onto a plate or bowl, then dump in the ground beef to cook and add in the remaining kosher salt, the pepper, and the garlic powder.

When cooking the ground beef, break it up with the wooden spoon so it’s not just one big lump. And it will cook faster this way. Keep stirring it so all the meat gets nice and brown.

Here is where you want to take out the can of coconut milk and get the cream off the top. Measure out a quarter cup of the cream and set is aside. (You can also use regular sour cream if you’re not eating paleo, in the same quantity.)

Cover the can and put it back in the fridge to use if for another recipe. I like to use if for Nom Nom Paleo’s Thai Curry Chicken.

Okay, now that that’s done, the dish will really start coming together.

process shot of cooking paleo ground beef stroganoff in a pan on the oven.

Measure out the cassava flour (I like to use Otto’s Cassava Flour)and pour it onto the ground beef, stirring to get a nice coat on the beef.

If you’re not dairy-free, you can use gluten free flour instead of cassava flour. I’ve made this with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and it works well.

Once the meat is all coated, pour in the beef stock and cook for a minute or two. Then add in the cooked mushrooms and stir.

After the mushrooms are stirred in, add the coconut cream you measured out and stir it all together. And voila!

If, after stirring in the coconut cream, the dish is a little too thick for you, add in more beef stock. I would start with a quarter of a cup, but wouldn’t add more than half a cup in.

You can serve this dish with a riced vegetable, like cauliflower or broccoli, or if you’re not eating paleo, with rice.

Super easy, super delicious.

paleo ground beef stroganoff with a fork lifting a bit off the plate

Two things to note about this recipe:

1) If you can help it, use something else besides button mushrooms. Cremini mushrooms are much more flavorful and will make the dish taste that mush better. Baby bella mushrooms would also be a good option.

2) I said it before, but it bears repeating: DO NOT SHAKE THE CAN OF COCONUT MILK. You want that cream to be at the top so it’s easy to scrap into a measuring cup.

If you try this Weeknight Paleo Ground Beef Stroganoff recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more good to eat, gluten free food and how I’m trying to get my kids into the kitchen.

Pin This Weeknight Paleo Ground Beef Stroganoff for Later!

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Looking for more Whole30 dinners? Check out the following recipes:

  • Whole30 Meat Sauce
  • Whole30 Teriyaki Chicken
  • Cashew Chicken Salad with Grapes
  • Paleo Ground Beef Stir Fry
  • Curry Zoodles with Chicken
  • Paleo Turkey Meatballs
  • Paleo Broccoli Slaw with a Whole30 Coleslaw Dressing

Other dinner options to consider that are either gluten free or paleo:

  • Gluten Free Enchiladas
  • Paleo Ground Pork Taco Recipe
  • Ground Chicken Burgers (with No Breadcrumbs!)
  • Nachos Salad

Recipe for Weeknight Paleo Ground Beef Stroganoff

Paleo Ground Beef Stroganoff on a plate with a fork and napkin next to it and mushrooms to the side
Print

Weeknight Paleo Ground Beef Stroganoff

A simple meal that's perfect for a busy weeknight, this Paleo 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. Bonus, it's Whole30 compliant.
Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 394kcal
Author Taryn Solie

Ingredients

  • 1 tablespoon ghee
  • 8 ounces cremini mushrooms
  • 1 teaspoon kosher salt divided
  • 1 pound ground beef
  • 1/8 teaspoon ground pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons cassava flour
  • 1 cup beef broth plus ¼ to ½ cups more to taste
  • 1/4 cup coconut creme from one can of regular coconut milk

Instructions

Items Needed:

  • A cutting board
  • A sharp knife
  • A large pan
  • Measuring spoons
  • A wooden spoon
  • A can opener
  • A measuring cup

Directions:

  • Place can of coconut milk in the fridge the night before. If you forget to do this, you can place the can in the freezer just before you start prepping the recipe.
  • Clean the mushrooms, then using a cutting board and sharp knife, cut them in half (down the middle, not top to bottom) and thinly slice them.
  • Place a large pan over medium heat on the stove. Put the ghee into the pan and once it’s melted, dump the mushrooms into the pan.
  • Sprinkle 1/4 teaspoon kosher salt over the mushrooms and cook them for 4 to 5 minutes, stirring them with a wooden spoon until they are cooked through. Scoop them into a small to medium bowl and set aside.
  • Put the ground beef into the pan and add the remaining 3/4 teaspoon kosher salt, pepper, and garlic powder. Break up the ground beef with a wooden spoon and cook until it is no longer pink.
  • While the beef is cooking, take out the can of coconut milk and open it with a can opener. DO NOT SHAKE IT. Remove the top of the can and using a measuring cup, scoop out 1/4 cup of the hardened cream on top. The remaining coconut milk can be saved for another recipe (like this chicken curry). Set the coconut cream aside for a moment.
  • Once the beef is done cooking, measure out then add in the cassava flour and stir to coat the ground beef.
  • Next measure out then add the beef broth and stir with the wooden spoon to incorporate. After a minute or two, add in the mushrooms and the coconut cream. Stir to melt everything together. If the sauce is too thick for your liking, add in more beef broth 1/4 cup at a time, stirring to incorporate.
  • Serve over a riced vegetable like cauliflower or broccoli, or eat it on its own.

Nutrition

Calories: 394kcal | Carbohydrates: 9g | Protein: 22g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 888mg | Potassium: 592mg | Sugar: 1g | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 3mg

Filed Under: Beef, Main Dish, Whole30

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Reader Interactions

Comments

  1. RACHEL Keane says

    July 19, 2020 at 12:23 pm

    i am wondering how this might be with light coconut milk
    … watery? anything i can do to thicken it?

    Reply
    • Taryn Solie says

      July 20, 2020 at 11:39 am

      It would probably be a bit thin, yes. You could try doing a slurry with some arrowroot powder, but I can’t attest to the results as I’ve never tried it. If you do, let me know how it goes!

      Reply
      • RACHEL Keane says

        July 20, 2020 at 2:23 pm

        5 stars
        i thickened the light coconut milk with 1tbsp water mixed with 1 tbsp cornstarch and it was perfect

        Reply
  2. alexandra says

    October 20, 2020 at 12:30 pm

    hello,

    is the nutrition info per serving or for 4 servings?

    Reply
    • Taryn Solie says

      October 22, 2020 at 8:17 am

      The nutrition info is per serving!

      Reply

Trackbacks

  1. 21 Easy Whole30 Dinners You'll Actually Want to Eat | Top Beauty Stories says:
    January 3, 2019 at 7:02 am

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    Reply
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Hi, I’m Taryn!

My name is Taryn, and I'm the writer, food photographer, & recipe developer behind Hot Pan Kitchen.
I am all about amazing gluten free food for families. I test my recipes over and over again and have taste testers who are gluten free and those who aren’t, because I want to make sure my recipes taste good for EVERYONE. Read more...

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