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 that was quick and easy for me 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 flavour 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 sceptical that it would ever have the creamy tang that comes from my beloved and much missed sour cream. So I toyed with the idea of making AIP yogurt and thickening it. Still, I didn’t have the time or patience to wait for that, so I began experimenting with just adding an acidic flavour directly to the already thick coconut cream and was quite pleased with the result of this paleo beef stroganoff, which has all the flavours you want but is still gluten-free, grain-free, dairy-free, and nightshade-free.
Creamy Paleo Beef Stroganoff Recipe
- 4 tablespoon lard
- 1 medium onion chopped
- 8 ounce mushrooms sliced
- 2 cloves garlic crushed
- 1 pound ground beef
- ½ teaspoon salt plus more to taste
- 1½ cup bone broth
- ½ cup coconut cream
- 2 tablespoons lemon juice
- 1 tablespoon dill weed minced
- 100 grams glass noodles sweet potato
- Over medium heat, melt 2 tablespoons of cooking fat in a skillet with a lid. Add onions and cook until soft, about 5 minutes, stirring constantly.
- Add 2 more tablespoons of 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 of salt. Cook until ground beef is no longer pink, about 5 more minutes, stirring constantly.
- Add bone broth to the skillet and bring to a strong simmer.
- Add noodles and cover skillet. Allow cooking undisturbed for 6 minutes.
- Check the consistency of the noodles. If they are not as soft as you would like, replace the cover and cook for another 2 to 3 minutes.
- Stir in coconut cream and lemon juice.
- Remove from heat and sprinkle with dill before serving.