Long before I adopted a grain and dairy free diet, I fell in love with beef stroganoff and tinkered with a recipe until I had a foolproof method for making a single skillet version of it that was quick and easy for weeknight meals. Only recently, with the discovery of sweet potato noodles in the Asian section of my local grocery store, did it occur to me that I could make a paleo beef stroganoff that was also compatible with the autoimmune protocol (AIP). The spaghetti-like glass noodles may not look like traditional egg noodles used in stroganoff, but the flavor and texture are perfect and pleased my pasta-loving Mr. Gutsy very much!
Personally, I could happily eat stroganoff without any noodles at all, but I was skeptical that it would ever have the creamy tang that comes from my beloved and much missed sour cream. I toyed with the idea of making AIP yogurt and thickening it, but I didn’t have the time or patience to wait for that, so I began experimenting with just adding an acidic flavor directly to already thick coconut cream and was quite pleased with the end result, which has all the flavors you want but is still gluten-free, grain-free, dairy-free, and nightshade-free.
So the pasta-lover and the dairy-fiend were both happy and I’ve created a new recipe for our weeknight rotation and am happy to share it with all of you now…
Notes on ingredients for AIP paleo beef stroganoff
When I say “coconut cream” in this recipe I am referring to the thick version of coconut milk that you can get in international stores, not creamed coconut, cream of coconut, coconut cream concentrate – or any other variation. The brand that I like the best is Aroy-D and I purchase it in 3 packs from Amazon. My only complaint is that it comes in such a large carton and I never need that much at once for a recipe… really wish the Aroy-D people would package it into the smaller cartons like they do their coconut milk!
If you can’t get Aroy-D, you could also just use a can of regular coconut milk and just skim off the thick top part to approximate coconut cream. Just make sure you read the labels carefully and get one that has no added gums or stabilizers.
Look for sweet potato glass noodles in the Asian section of an international grocery store. I prefer the kind that are already cut into strands about as long as conventional spaghetti noodles, but the longer “oriental noodles” will work too. Just look at the label and make sure it only has one ingredient: sweet potato starch.
If you can’t find them locally, you can order on Amazon.
Now, on to the recipe…
AIP Beef Stroganoff Recipe
Easy Paleo Beef Stroganoff (AIP)
Recipe type: Entree
Serves: 4 servings
- 4 tablespoons lard, tallow, coconut oil, or another solid cooking fat (divided)
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, crushed
- 1 pound ground beef (preferably grass fed)
- ½ teaspoon sea salt, plus more to taste
- 1½ cup bone broth (see this post for buying options, if you don’t have homemade)
- ½ cup coconut cream
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill weed, minced
- 1 3.5 ounce (100 gram) package of sweet potato glass noodles
- Over medium heat, melt 2 tablespoons cooking fat in a skillet that has a lid. Add onions and cook until soft, about 5 minutes, stirring constantly.
- Add 2 more tablespoons cooking fat, mushrooms, and garlic and cook until mushrooms have released some of their water, about 5 more minutes, stirring constantly.
- Add ground beef and ½ teaspoon salt. Cook until ground beef is no longer pink, about 5 more minutes, stirring constantly.
- Add bone broth to skillet and bring to strong simmer.
- Add noodles and cover skillet. Allow to cook undisturbed for 6 minutes.
- Check consistency of noodles. If they are not as soft as you would like, replace cover and cook for another 2-3 minutes.
- Stir in coconut cream and lemon juice.
- Remove from heat and sprinkle with dill before serving.
Shared on Paleo AIP Recipe Roundtable
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