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February 02, 2013

Beef Stroganoff

By Worker Bee
85 Comments

Beef StrogranoffOnce thought of as an impressive gourmet dish for dinner parties, Beef Stroganoff is actually easy enough to make any night of the week. It’s essentially nothing more than thin strips of beef simmered in a creamy sauce. But what a delicious sauce it is, meaty and rich, and still guaranteed to impress.

There are several ways to make the creamy sauce, depending on how your body feels about dairy and how you feel about the flavor of coconut milk. This recipe combines 1/2 cup (125 ml) coconut milk with 1 cup (250 ml) whole cream for a decadent-tasting sauce with light coconut flavor. The whole cream can be omitted and 1 1/2 cups (375 ml) of coconut milk can be used instead. You could even omit both the coconut milk and cream and simply serve the meat and simmered stock with a dollop of sour cream. The dish will turn out great no matter what.

Beef Stroganoff was first made in Russia centuries ago. Way back then, stroganoff was served without a carb companion, unless some fried potatoes could be found. Rice and noodles were not part of the original dish so there’s no reason to add them now. The tender beef and mushrooms and flavorful sauce are hearty enough and so delicious that you won’t want a noodle to get in the way.

Serves: 4

Time in the Kitchen: 35 minutes

Ingredients:

Ingredients

  • 1 tablespoon coconut oil (15 ml)
  • 1 1/2 pounds (680 g) beef tenderloin or sirloin, cut into 1/4-inch thick slices (6 mm) that are 2 to 3 inches in length (5 cm to 7.6 cm)
  • 2 tablespoons unsalted butter (30 m)
  • 1/4 cup finely chopped shallots (60 ml)
  • 8 ounces cremini or white mushrooms, thinly sliced (230 g)
  • 1 cup beef stock (250 ml)
  • 1/2 cup coconut milk (125 ml)
  • 1 cup heavy cream (250 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • Chopped fresh parsley or dill for an optional garnish

Instructions:

Lightly season the beef with salt and pepper. Heat the coconut oil in a large skillet (12-inch or more) over high heat until the skillet is very hot. Add half of the beef strips, cooking for 1 minute on each side to brown. Put the cooked meat in a bowl. Let the pan heat up again before browning the rest of the meat. Add the second batch of meat to the bowl.

Beef

Turn the heat down slightly to medium-high. Add the butter. When it melts, add the shallots. Sauté for just a minute or two then add the mushrooms. Cook the mushrooms until soft and lightly browned, about 5 minutes.

Saute Mushrooms

Add the beef stock and coconut milk, scraping the bottom of the skillet to release all the tasty bits stuck to the pan. Boil for 5 minutes.

Whisk in the heavy cream and mustard. Boil for 3 to 5 minutes to thicken the sauce slightly.

Step 3

Add the meat and any juice that’s collected in the bowl with the meat. Simmer just a few minutes to heat the meat back up.

Step 4

Add sea salt to taste and serve. Add chopped parsley or dill for garnish if desired.

Beef Strogranoff

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85 Comments on "Beef Stroganoff"

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Kathleen
Kathleen
3 years 7 months ago

That looks great, and so easy!

Sis
3 years 7 months ago

Mmmm, putting this one on my menu plan for next week!

Violette
Violette
3 years 7 months ago

How serendipitous that I just bought some beef and mushrooms.

Back in my vegan days I would make stroganoff sauce with coconut milk and lime juice, finding it decently mimicked sour cream. Of course, then I’d pour it over noodles. 🙁

Violet
Violet
3 years 7 months ago

Coconut milk and lime juice ~= sour cream.

Useful tip, thanks! (Sadly, I can’t tolerate dairy…)

Jen
Jen
2 years 7 months ago

I’m used to Stroganoff with noodles too. I used spaghetti squash as a substitute and it was pretty tasty.

Sabine
Sabine
3 years 7 months ago

Fantastic recipe! I will try it tomorrow.
Thank you!

mars
mars
3 years 7 months ago

Lovely recipe, thank you!

Dano
Dano
3 years 7 months ago

Wow. I’m actually drooling. Damn you! 😉

Jessica
Jessica
3 years 7 months ago

I think I know what’s for dinner tonight! You don’t need noodles, but it you want to add some veggies or please picky eaters, I can see this being perfect on some strips of zucchini sautéed until tender in ghee or coconut oil.

PhilmontScott
PhilmontScott
3 years 7 months ago

This recipe also works served over baked spaghetti squash, and it can be made with ground beef if that’s what you have around. I also did it once with London broil, but that cut turned tough when cooked like this.

Liesel
3 years 7 months ago

Funny, but in Sweden this dish is always made with pureed tomatoes (and no mushrooms) in the sauce. That’s kind of what makes it Beef Stroganoff… But I’ll try this as well. Love adding mushrooms to meat! 🙂

Chika
3 years 7 months ago

Mmm this looks wonderful. Gotta try it out.

Kathryn
Kathryn
3 years 7 months ago

An option for those that don’t do dairy and don’t enjoy coconut milk: I added some leftover butternut squash soup to beef and mushrooms the other night, and it came out tasting exactly like stroganoff. Of course, making butternut squash soup first definitely lengthens and complicates the recipe…

Alyssa
3 years 7 months ago

That sounds good! I love mixing things together and finding that they taste exactly like other seemingly unrelated foods. That happened to me once when I mixed some leftover chicken with smoked gouda cheese, mustard, mayonnaise, and a little honey, and it tasted exactly like Chick-fil-a.

SophieE
SophieE
3 years 7 months ago

Thanks for the tip! I roasted and puréed butternut and used it instead of cream/coconut milk- yum!

Not exactly like stroganoff but delicious!

Shary
Shary
3 years 7 months ago

This sounds really good. I will probably use sour cream and/or a little heavy cream rather than the coconut milk. I enjoy drinking coconut milk, but I don’t really care for the flavor in my food. The mustard is a great idea since stroganoff can be pretty bland. We have a great little Russian cafe where I live that serves stroganoff with mashed potatoes and dill pickle slices. Surprisingly, it makes a terrific combination.

Shary
Shary
3 years 7 months ago

One caveat: Use real sour cream. Check the label to make sure there’s nothing else in it. You might have to go to a specialty store like Whole Foods to get the real deal. The low-fat or “light” stuff and even some brands of full fat sour cream contain preservatives and various other ingredients that cause it to curdle easily.

Auggy
Auggy
3 years 7 months ago

You can get sour cream starter from http://www.culturesforhealth.com They have a simple one for sour cream and buttermilk, so you can use your own grass fed cream.

Fyre
Fyre
3 years 7 months ago

Assuming you can *get* grassfed cream… and probably that it’s raw, too boot. I wish!

jennifer
jennifer
3 years 7 months ago

Full fat plain yogurt makes a great sub for sour cream if you can’t find real sour cream.

lorena
lorena
3 years 7 months ago

I was making stroganoff one night and realized too late I was out of sour cream…but fortunately had Greek style yogurt on hand. It was perfect.

rodneyhilton
rodneyhilton
3 years 7 months ago

Looks great, will give it a whirl. Have a great weekend everyone.
Rod

Susan
Susan
3 years 7 months ago

Oddly enough, I have to go to my regular grocery store for sour cream–Daisy brand is not organic, but it is one of the few brands (including the organic ones that I’ve looked at) that has no additives.

Christie
3 years 7 months ago

I can’t eat dairy…any substitute necessary for the heavy cream? Any help would be appreciated.

Kenny
Kenny
3 years 7 months ago

I’ve been messing around with marscapone cheese lately. Made an eggplant mushoom dish with it. I noticed I got a creamy consistency without going through the hassle of reducing cream. If you tolerate good Tiramisu, it might be worth a try, as Tiramisu has marscapone cheese in it. Marscapone is like a cross between cream cheese and butter, with a rich texture and mild flavor. It melts easily but doesn’t stand up to heat like butter does.

I hope your system can tolerate it, because it’s delicious!

Aretha
Aretha
3 years 6 months ago

I used all coconut milk. It was SO GOOD. So, freaking good. And I didn’t even have the mustard.

Jeff
Jeff
3 years 7 months ago

Didn’t have the Beef but had a Pork Loin. That worked great with this.

Rollo
Rollo
3 years 7 months ago

Just made paleo stroganoff last night to serve today! Used top round for meat. Our family is paleo/primal. Our guest were not even aware they were eating primal meal.

PhilmontScott
PhilmontScott
3 years 7 months ago

One of the things that I like about this recipe is that while is does not require noodles, I can easily add noodles for the non-Primal members of my household. If they want pasta, we can still all be eating the same thing.

Marie
Marie
3 years 7 months ago

We made a rendition of this a couple months ago and served it over mashed cauliflower. The mashed cauliflower spread out the richness of it and the young grandkids ate it up!

primal_alex
3 years 7 months ago

The process is the base with which I prepare thai curries, pork’s filet mignon, chicken-alla-pizzaiola, veal with gorgonzola, and many others: just change the ingredients and you can invent dozens of quick, easy, tasty and (depending on the ingredients of course) healthy recipes.
One suggestion: soak the meat in the cream (or coconut milk) for one hour before you squeeze and sauté it: it will be much more tender 🙂
P.S. My wife also makes an interesting version of it with salmon, broccoli and paris mushrooms.

Grokesque
Grokesque
3 years 7 months ago

Yum! That looks delicious. Now, if I can just get my children to like mushrooms!(Or let them spend ages picking them out!)

Claudette
Claudette
3 years 7 months ago

Blend those mushrooms up in the food processor with a little coconut oil to make a mushroom paste. You can add it to all kinds of dishes. You will get the flavor and the kids don’t know they are in there! Use to do this with my finicky step kids.

Gary Conway
3 years 7 months ago

Looks great. I usually skip the cream and serve with cauliflower rice. primal alex – your wife’s recipe sounds good. I haven’t tried that combo before

Wenda
Wenda
3 years 7 months ago

Beef stroganoff is a regular in our house, but my version is even easier: I always use leftover steak or roast beef. You just warm it up in the sauce. Never had any complaints.

Angie
3 years 7 months ago

this looks so lovely, I think I will be sharing this recipe with my class this week for sure. Thanks for sharing.

alison
alison
3 years 7 months ago

just made this with chicken livers and hearts, and lambs kidneys – delicious – my sister and I have secret offal eating parties away from the rest of our families !!

Felicia
3 years 7 months ago

My Mom used to make this with ground beef, a ton of veggies and sour cream added at the end. Plus herbs, of course. It’s fabulous and so easy to make!

NMCynthia
NMCynthia
3 years 7 months ago

Oh Yum!!! I just fixed this for dinner, and it is devine! I didn’t use any coconut oil or milk, however, as hubby isn’t into all of this “healthy” stuff yet … I just used light EVOO to fry everything, and made a mess of the whole kitchen with the spatter! This recipe is a keeper, for sure. It hopefully will help “reel” hubby into eating better, as I made it with his favorite cut of meat, top sirloin.

Dale
Dale
3 years 7 months ago

Made this last night. Put it over zucchini noodles. Great recipe, thanks.

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[…] Beef Stroganoff […]

Shaggywillis
Shaggywillis
3 years 7 months ago

Served this over kelp noodles, great recipe. Thanks

Claudette
Claudette
3 years 7 months ago

Making this tonight! I miss my stroganoff. Anybody have a mashed cauliflower recipe that isn’t watery? I have not been impressed with my effords so far, and I am a damn good cook!

Kevin
Kevin
3 years 7 months ago

Try Mark’s cauliflower turnip mash. I haven’t tried it yet, but it sure looks and sounds good!
http://www.marksdailyapple.com/comfort-food-three-ways-how-to-turn-one-roast-into-several-amazing-meals/#axzz2K3nd0zEc

greg
greg
3 years 7 months ago

Roast the cauliflower. Roasting should help dry out the cauliflower as cauliflower contains a lot of water.

Jessica
Jessica
2 years 7 months ago
The secret to non-watery cauliflower is to STEAM it ’till tender, then pull it out of the pot, empty the steaming water, and toss the cauliflower into the bottom of the pot on the lowest heat, with the lid off. Let the cauliflower sit in there and dry out for 15 minutes or so while you’re doing other food stuff. After the cauliflower dries out for a while, put it in the food processor, then season the resulting fluffy mash with butter or oil, salt pepper etc. Two critical things. 1) Never ever boil the cauliflower. It soaks up way… Read more »
Madam von Sassypants
3 years 7 months ago

I think this would be perfect on top of mashed root veggies like parsnips, carrots, and turnips!

Felicia
3 years 7 months ago

Claudette, it’s tricky but use less water when steaming the cauliflower, drain thoroughly and let it sit with the pan open for a few minutes to let the steam out. Then drain it again before adding your milk/cream/coconut milk/etc. You could also add in a root vegetable like parsnips or turnips to give it more body if you want. Hope this helps!

Sally
Sally
3 years 7 months ago

This was delicious over roasted spaghetti squash and with some sauerkraut on the side. Not as traditional as the pickles would have been, but a similar acid to cut and complement the creaminess. I wasn’t sure about the coconut milk but found that I like it even better than the traditional recipe’s sour cream or all cream approach. It was subtler and super-silky. I added a big spoonful of gelatin at the stock step because I didn’t have any homemade broth. Divine texture.

riverside rheumatologist
3 years 7 months ago

Is there a variation on Beef Stroganoff that doesn’t use sour cream or yogurt?

David Novak
3 years 7 months ago

I made this last weekend for the first time in about 4 years, and I knew something was missing from it, but couldn’t figure it out. Now I know it was the mushrooms, I completely forgot them, but they go so well with the meat in this dish! I am really quite curious to try this dish with coconut milk, can’t say I can really imagine how that would taste, but I’ll keep an open mind.

Rob Yamry
Rob Yamry
3 years 7 months ago

I made this lastnight. This is at the top of my list…simply amazing. Absolutely loved it. Will maybe add a bit more mushrooms next time, but thats it. Looking forward to leftovers for lunch today!

Jessica
3 years 7 months ago

Certainly a higher quality mushroom would make this amazing!

Caitlyn Wang
3 years 7 months ago

Maan Health is your lifelong partner in wellbeing, creating healthy and natural products to rejuvenate your body and invigorate your mind. We trust in the healing power of our own bodies, especially when powered by natural ingredients from Mother Earth. Many of our products include time-proven European, Ayurvedic and Chinese herbs, used safely and effectively for centuries. We also incorporate the latest encapsulation and freeze drying techniques to deliver nutraceuticals such as probiotics, antioxidants and omega-3 effectively.

Kati
Kati
3 years 7 months ago

Made this last night and the whole family loved it – even Odin (age 3) finished every last drop! MMM.

lorena
lorena
3 years 7 months ago

arghh….laptop somehow knocked me offline. It’s like the good old days.

Important secret ingredient (use for just about any savory dish): freshly grated nutmeg. Grate over finished dish right before serving.

Paula from Just Loving Life
3 years 7 months ago

I haven’t had beef stroganoff in ages. The last time was when I was in Vegas at one of the buffets there. I’ll be trying this one.

Sandy
Sandy
3 years 7 months ago

Made it. Loved it. Didn’t change a thing. Found an already-cooked organic beef sirloin at Trader Joe’s. Incredible. I was full all night long.

Regis
Regis
3 years 7 months ago

Around here we add a bit of cognac during the preparation of the sauce.

Brook
Brook
3 years 7 months ago

Thanks for this!! Just made it and it is AWESOME!!!!

Ted
Ted
3 years 7 months ago

This stuff is seriously good. Thanks Mark.

pam
pam
3 years 7 months ago

this looks easy & good.

i still prefer (white) rice.
or mash potato. their flavor is more neutral & soaks up the sources.

(i dont’ like zuchini or cauliflower too much; i have really tried. didn’t work, sorry)

i think turnip might work.

cheers,

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3 years 7 months ago

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Texas Girl Jamie
Texas Girl Jamie
3 years 7 months ago

Made this with ground grassfed beef & it came out wonderful! Put it on top of sweet potato mash, very rich dinner but my soul said thank you!

Julia
Julia
3 years 7 months ago

I finally got around to trying this and – Wow! So yummy!

It’s also the first saucy recipe I’ve had since giving up bread, and it made me want a piece of toast to mop of the extra sauce. Are there any vegetables that would substitute that (favorite) function of bread?

Julia
Julia
3 years 7 months ago

One more question: What should I do with the leftover coconut milk? I’ve never used it before this recipe.

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