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Paleo Beef Stroganoff Recipe

Louise | September 1
Paleo Beef Stroganoff Recipe #paleo

Noodles, sweet noodles. Don’t swear them off just because you’re eating a paleo diet. I will show you how to cook your way around the noodle conundrum in this paleo beef stroganoff recipe.

How I Made This Paleo

The first thing to address here is the noodles. Sorry, but noodles are made from grain, so they’re off-limits.

And no, whole grain pasta isn’t OK either.

For this recipe, I recommend fettuccine shirataki noodles. They’ve got the thicker, more ribbon-like shape that lends itself well to stroganoff.

If you’ve never had shirataki noodles, they’re pretty cool. They don’t really taste like much, but they soak up the flavors around them.

You feel like you’re eating regular pasta, but you’re not wolfing down all the inflammatory grains and carbs.

Make sure you rinse them thoroughly before sending them to a gentle simmer while you prepare the rest of the recipe.

The sauce also needs some modifications from a typical stroganoff. The sauce is usually prepared using flour, butter, and sour cream, to name a few ingredients.

Instead, this recipe utilizes the pan juices from the steak, as well as garlic, onion, beef broth, and tamari to create a scrumptious sauce.

Oh, and of course there are mushrooms.

All About Mushrooms

This paleo stroganoff recipe calls for white button mushrooms. They go by many names, with cultivated mushrooms, common mushrooms, table mushrooms, and champignon mushrooms being a few.

When purchasing these mushrooms, there a few things to watch for. The caps should be unopened, and they should be free from bruising or discoloration.

Also, make sure you check to see that they’re not slimy or wrinkled. This means they’re past their prime.

Your mushrooms will keep in the fridge for about a week. They’ll hold up better if you remove them from plastic packaging and put them in a paper.

Once you’ve got the perfect specimens, all you have to do is wash, slice, cook, and enjoy!

Paleo Pasta

If you’re like me, making this stroganoff recipe triggered a desire to try even more recipes that give you your pasta fix without the gluten in regular noodles.

While I really like the shirataki noodles in this recipe, I know they’re not to everyone’s taste.

Fortunately, there are a lot of other paleo pasta substitutes out there.

The next time you’ve got a fix, think about spaghetti squash, zucchini noodles, kelp noodles, or even chicken noodles.

This handy article includes even more paleo noodles, techniques for preparing them, delicious recipes, and more!

Paleo Beef Stroganoff Recipe #paleo

Paleo Beef Stroganoff Recipe #paleo

Paleo Beef Stroganoff Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Dinner, Entrée
  • Cuisine: Russian


This low carb classic pasta dish will warm its way into your heart.


  • 2 7-oz packs (391 g) of shirataki noodles, fettuccine
  • 2 beef steaks (400 g)
  • Salt and freshly ground black pepper
  • 2 Tablespoons (30 ml) of avocado oil
  • 2 medium onions (220 g), peeled and finely sliced
  • 4 garlic cloves (12 g), peeled and finely chopped
  • 6 oz (168 g) white button mushrooms, sliced
  • 2 Tablespoons (30 ml) of gluten-free tamari sauce
  • 1 cup (240 ml) of beef broth
  • 1 Tablespoon (15 ml) of Dijon mustard
  • 1/4 cup (60 ml) of coconut cream (from the top of a can of coconut milk)
  • 1/4 cup (4 g) of fresh parsley, chopped, for garnish
  • Dash of freshly squeezed lemon


The Pasta

  1. Rinse the shirataki well under cold, running water. Keep warm in a pot of gently simmering water on the stove top until the rest of the dish is ready.

The Beef

  1. Pat the steaks dry and season with salt and freshly ground black pepper.
  2. Heat one tablespoon avocado oil in a large pan and cook the steaks until browned on both sides.
  3. Remove the steaks from the pan and slice into strips. Set aside.

The Sauce

  1. Using the same pan you used for the steak, add the remaining avocado oil and onions. Cook over medium heat until onions are soft. Add garlic and mushrooms. Cook until mushrooms caramelize.
  2. Add the tamari and beef broth to the pan. Lower heat to a simmer and cook until a quarter of the broth burns off.  Stir in mustard and coconut cream until sauce thickens.
  3. Add steak strips and cook until warmed through.
  4. Drain the noodles and divide between two bowls. Pour the beef sauce over the noodles and garnish with parsley. Add a squeeze of lemon to finish off the dish.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 801
  • Sugar: 7 g
  • Fat: 63 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 38 g