Marks Daily Apple
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2 Feb

Beef Stroganoff

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


  • 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


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.


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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  1. 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.

    Paula from Just Loving Life wrote on February 6th, 2013
  2. 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.

    Sandy wrote on February 7th, 2013
  3. Around here we add a bit of cognac during the preparation of the sauce.

    Regis wrote on February 9th, 2013
  4. Thanks for this!! Just made it and it is AWESOME!!!!

    Brook wrote on February 12th, 2013
  5. This stuff is seriously good. Thanks Mark.

    Ted wrote on February 13th, 2013
  6. 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.


    pam wrote on February 14th, 2013
  7. 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!

    Texas Girl Jamie wrote on February 19th, 2013
  8. 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 wrote on February 26th, 2013
  9. One more question: What should I do with the leftover coconut milk? I’ve never used it before this recipe.

    Julia wrote on February 26th, 2013
  10. Just finished making this for lunch tomorrow. Thought about putting it over riced cauliflower, but once I tasted it, I realized it didn’t need anything extra. Awesome!!! Probably should’ve made some extra!

    Elizabeth wrote on March 3rd, 2013
  11. Long time lurker, first time commenter. I just made this tonight – it was DIVINE. I didn’t have mustard, and I only had half the beef called for in the recipe. Even so, this was outrageously good. So so so easy. So quick. So tasty. Sooooooooo GOOOOOOOOOOOD. Thank you!

    Aretha wrote on March 10th, 2013
  12. Tried this, and LOVED it! It was decadent, rich and creamy. The kids even loved it! This will definitely be a part of the monthly rotation.

    Amy wrote on March 13th, 2013
  13. So glad to Mark for posting the basic recipe, but I have to agree with others that Beef Stroganoff can easily be bland (paleo or no!). My favorite recipe growing up used worcestershire sauce for that kick of salty and sweet with a hint of bite. I double checked my worcestershire sauce and while not surprised, was sad (hydrolized soy protein, corn syrup…yeah, not happening). So I got creative and jazzed up Mark’s recipe. I subbed white wine for the coconut milk. My cut of meat was a lot tougher so after adding the beef broth and white wine and cleaning up the lovely brown bits, I immediately added the meat back in and let it simmer for 10-15 minutes. Drop heat to low for about 3 minutes. My cream always curdles so I removed the pan from heat, let it cool for a couple minutes and then slowly added the cream a little bit at a time. Once it was throughly combined, I returned the pan to the burner on medium low heat. Then I added salt and pepper to taste, about 2 tsp regular mustard, about 1/2 tsp or so paprika, 1-2 tsp red pepper flakes, 1/2 tsp turmeric, 1.5 tbsp coconut vinegar, and 1 tbsp coconut aminos. Bring to a simmer for another 3-5 minutes but don’t let it boil. If you like a slightly thicker beef stroganoff, then add 1/2 cup approved sour cream right before serving. For those of you who prefer a much spicier (flavorful not heat) beef stroganoff, this is for you. Yes, it’s a little more work and takes a little more time, but it tastes incredible!

    Kat Cline wrote on April 23rd, 2013
  14. Which is better for many of these dishes – sweet or unsweetened coconut milk?

    BrynsterD wrote on April 23rd, 2013
    • You DEFINITELY want unsweetened, full fat coconut milk for any and all paleo recipes. The sweetened stuff has insane amounts of sugar, and the “lite” variety, while still unsweetened, is more watered down than full fat.

      And for anyone wondering how to use any leftover coconut milk….

      – combine with a banana and frozen fruit for an awesome smoothie
      – with berries for dessert
      – with chopped nuts, cinnamon and raisins as a granola alternative
      – thicken soups

      There are many many more possibilities. Eat up!!!

      Kim wrote on May 1st, 2013
  15. Just made this for dinner tonight and it was very good! I am currently dairy-free for another month, so I did the whole can of coconut milk thing with a little lime. I also used ghee instead of butter. I wish the sauce was a little thicker, but it was still so yummy and tasted very close to the kind I used to make before going primal!

    I used my vegetable spiralizer to make turnip “noodles.” I boiled the turnip noodles until they were the consistency I was looking for, and then served the stroganoff over the top. It was HEAVEN!

    Danielle wrote on August 8th, 2013
  16. Used ground beef and full fat coconut milk instead of cream (dairy intolerance). It was a little too coconutty, but otherwise, really good! Thank you!

    Penny wrote on November 10th, 2013
  17. Made this super-easy recipe tonight and I would give this 5 out of 5 stars. My skeptical non-paleo husband loved it too. Used all coconut milk instead of cream and added a few extra ounces of mushrooms to please the hubby. Didn’t have a big enough saucepan but my wok worked beautifully! Served it with sautéed zucchini “noodles.” Definitely satisfied my craving for stroganoff!

    Star wrote on January 4th, 2014
  18. I use unsweetened almond milk with a big chunk of butter and some sour cream ( milk and cream bother me ) with a little Parmesan and whatever meat, mushrooms, onions, and garlic are kickin around. Add s&p and some herbs in the crock pot or big saucepan. Only like coconut flavors in desserts,etc.

    ashley wrote on January 6th, 2014
  19. I don’t usually comment on recipes on the Internet, but I felt I *had* to after making this one. I was very impressed. So yummy and filling. I did not miss the noodles in the least! I could see it over mashed cauliflower or spaghetti squash, though. I will definitely make this again.

    Kelly wrote on May 4th, 2014

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