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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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February 02 2013

Beef Stroganoff

By Worker Bee
75 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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75 thoughts on “Beef Stroganoff”

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  1. 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. 🙁

    1. Coconut milk and lime juice ~= sour cream.

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

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

  2. 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.

    1. 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.

  3. 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! 🙂

  4. 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…

    1. 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.

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

      Not exactly like stroganoff but delicious!

  5. 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.

    1. 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.

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

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

    1. 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.

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

    1. 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.

    1. 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!

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

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

  9. 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.

  10. 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.

  11. 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!

  12. 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.

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

    1. 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.

  14. 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

  15. 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.

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

  17. 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 !!

  18. 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!

  19. 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.

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

  21. 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!

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

    2. 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 too much water and you can’t get it to dry out.
      2) If your stove doesn’t have a very ‘low’ low heat, make sure to check on the drying cauliflower and turn it so it doesn’t stick to the pot and burn while it’s drying out.

      I have also rescued soggy (boiled) pureed cauliflower by wrapping the puree/mash in a kitchen towel and wringing out the excess water, but it is easy to scald your hand that way!

  22. 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!

  23. 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.

  24. 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.

  25. 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!

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

  28. 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.

  29. 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.

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

  31. 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,

  32. 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!

  33. 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?

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

  35. 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!

  36. 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!

  37. 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.

  38. 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!

  39. Which is better for many of these dishes – sweet or unsweetened coconut milk?

    1. 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!!!

  40. 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!

  41. 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!

  42. 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!

  43. 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.

  44. 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.