This Whole30 ground beef stroganoff is a paleo take on the comforting classic! Ground beef and mushrooms in a creamy gravy are spooned over mashed potatoes for a homey meal the whole family will love.
What Makes This Recipe So Good
- We’re using lean ground beef here instead of expensive tenderloin or sirloin, which makes this recipe super easy and budget-friendly while still tasting delicious.
- Mashed potatoes soak up the thick stroganoff gravy for a rich, creamy texture that is out of this world.
- The stew-like consistency makes this a perfect meal for cold-weather months. It’s hearty, savory, and will keep you full!
- It’s a fantastic freezer meal. Freeze your cooked-and-cooled stroganoff in an airtight container or sealed freezer bag. Let it thaw overnight in the refrigerator, then reheat it on the stovetop over medium heat. You can freeze the mashed potatoes, too. The fat from the coconut milk and ghee helps them freeze well.
Whole30 Beef Stroganoff Ingredients
Coconut Cream – This recipe uses both coconut milk and coconut cream. What’s the difference? Coconut milk is the flesh of a coconut blended with water. Coconut cream is the solid white layer of fat and protein that floats on top when coconut milk separates. For easy coconut cream, just put an unopened can of full-fat coconut milk in the fridge for 24 hours or so.
Potatoes – Yukon Gold potatoes will give you wet, creamy mashed potatoes, but we’re using red potatoes or Russet potatoes (your choice) in this recipe. Red potatoes are a little sweet and will mash similarly to Yukon Golds, but Russet potatoes are high in starch so they’ll be light and fluffy when you mash them.
How to Make Whole30 Beef Stroganoff
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
First you’ll want to mash your potatoes! Boil chunks of peeled potatoes for 10 minutes or until they’re soft. You’ll know they’re ready when you can pierce them with a fork! When it’s time, drain the water and pour in coconut milk, ghee, and salt. Mash until you’re happy with the consistency and transfer them to a bowl until you’re ready to plate your meal.
Brown the ground beef in a large skillet until it’s completely pink-free, then add in the mushrooms and cook for just a couple of minutes. Add broth, arrowroot, and fish sauce, then after that’s all cooked for a minute, take the mixture off the heat and mix in the remaining ingredients.
Serve your Whole30 beef stroganoff over mashed potatoes and enjoy!
Chef’s Tips
- If you’re making paleo beef stroganoff, you can serve it on top of paleo noodles like zucchini noodles, shirataki noodles, or spaghetti squash. Whole30 eaters, no pasta (even “pasta” substitutes) for you!
- You can totally make this keto friendly! For a low carb beef stroganoff, just leave out the potatoes! Enjoy this dish on its own as a stew for 8g net carbs per serving, or pair it with mashed cauliflower or cauliflower rice. Using heavy cream instead of coconut cream will shave off a few carbs, too, but it won’t be Whole30-compliant.
- This Whole30 beef stroganoff calls for lean ground beef. If your beef has a high fat content, start by browning it lightly and straining the liquid fat that cooks out, then add the onions and garlic and continue as instructed.
- Use any kind of mushrooms you like! Cremini and white button mushrooms both work really well, and you can use a combination for added flavor.
More Incredible Whole30 Recipes
- Whole30 Hibachi Chicken and Veggies with Cauliflower Fried Rice and Mustard Sauce
- Sweet Potato Rice (Whole30, Gluten-Free, Dairy-Free)
- Egg Roll in a Bowl w/ Creamy Chili Sauce (Keto, Whole30, Paleo)
- Whole30 Chicken Cacciatore
- Whole30 Fried Chicken and Mashed Potato Bowl with Gravy
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Whole30 Beef Stroganoff
Equipment
- medium saucepan
- Potato masher
- Large skillet
Ingredients
For the Mashed Potatoes
- 2 pounds red or Russet potatoes peeled and cut into 1-inch chunks
- ½ cup full-fat coconut milk
- ¼ cup ghee
- 1 teaspoon salt
For the Beef Stroganoff
- 1 pound lean ground beef
- 1 small onion diced
- 1 clove garlic minced
- ¾ pound fresh mushrooms sliced
- 3 tablespoons arrowroot
- 1-2 cups beef broth see Notes
- salt & pepper to taste
- ½ tablespoon fish sauce optional
- 1 cup coconut cream see Notes
- 1 teaspoon lemon juice plus more to taste
- fresh parsley
Instructions
For the Mashed Potatoes
- In a medium saucepan, cover potatoes with water. Bring to boil. Cook 10 minutes, or until potatoes can be easily pierced with fork.
- Drain water. Add in coconut milk, ghee, and salt.
- Mash to desired consistency, adding more coconut milk if needed. Transfer mashed potatoes to bowl.
For the Beef Stroganoff
- In a large skillet, brown ground beef, onion, and garlic. Try not to break up ground beef too much. Cook until no pink remains. Drain fat.
- Add sliced mushrooms. Cook 2-3 minutes. Stir in arrowroot. Cook 1 additional minute.
- Add broth, salt & pepper, and fish sauce (optional). Bring mixture to a boil, then reduce heat and simmer on low 10 minutes.
- Remove beef mixture from heat. Stir in coconut cream, lemon juice, and parsley.
- Serve atop mashed potatoes.
Notes
- Beef Broth: For a thicker gravy, use only 1 cup beef broth. For a thinner sauce, use 2 cups.
- Coconut Cream: In the beef stroganoff, you’ll use only the solid, white cream from a can of full-fat coconut milk. The remaining coconut milk can be used in your mashed potatoes.
I made this and it turned out great! It was easy to make, great flavor, and full-filled the comfort food craving. The only substitution I used was sweet potatoes.