20-Minute Paleo Ground Beef Stroganoff

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

A simple meal that's perfect for a busy weeknight, this Paleo Ground Beef Stroganoff comes together in just 20 minutes. 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 compatible.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword #groundbeef, #paleo, dinner

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 394kcal

Author Taryn Solie

Equipment

Ingredients

1 tablespoon cooking fat avocado oil or another fat
8 ounces cremini mushrooms
1 teaspoon kosher salt divided
1 pound ground beef
⅛ teaspoon ground pepper
¼ teaspoon garlic powder
2 tablespoons cassava flour
1 cup beef broth plus ¼ to ½ cups more to taste
¼ cup coconut creme from one can of regular coconut milk

Instructions

Place the can of coconut milk 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 cooking fat into the pan and once it’s warmed, dump the mushrooms into the pan.
Sprinkle ¼ 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 ¾ 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 ¼ cup of the hardened cream on top. The remaining coconut milk can be saved for another recipe. 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 ¼ cup at a time, stirring to incorporate.
Serve over a riced vegetable like cauliflower or broccoli, or eat it on its own.

Notes

Use full fat canned coconut milk, not lite coconut milk or boxed or bottled coconut milk. You can substitute coconut cream if needed.
To store the dish, wait until it cools then place in an airtight container and put it in the fridge. It will keep for 2 to 3 days this way. Freezing this recipe is not recommended.
If the stroganoff is too thick, add in more beef stock. I would start with a quarter of a cup, but wouldn't add more than half a cup in.
If the stroganoff is too thin, add in a little more cassava flour. Start with half a teaspoon and go up to a full teaspoon if necessary. You could also try draining off some of the liquid, though you risk some of the stroganoff falling out of the dish when you do this.

Nutrition