Monday, February 18, 2013

Recipe: Paleo Beef Stroganoff

Comfort food. Those certain meals that just make you happy. They take you back to childhood. They always make your tummy happy. They are pretty much NEVER paleo-approved.

I love, love, love beef stroganoff. Numerous elementary school projects show my adorable childish handwriting on an "about me" list announcing my favorite food to be beef stroganoff.  Our version wasn't the cheapest, but certainly wasn't the fanciest. The two main ingredients were sour cream and Cream of Mushroom soup.

When I went wheat-free, and about 90% paleo, I started reading labels, well, the rare labels because we try hard to avoid packaged foods. And when I picked up the can of Campbell's condense Cream of Mushroom soup, my heart sank. All kinds of crap, and definitely wheat. I tried making stroganoff with the few gluten-free Cream of Mushroom soups I could find, but nothing tasted quite right. So tonight, I decided to experiment.

This turned out so well, the hubs deemed it better than the original, and 100% blog-worthy. And, oops, we enjoyed it so much, we didn't get a picture until it was half-eaten!  Remember, we are dairy-consuming paleo-ites.   Without further ado...


  • 2/3 C. Beef Stock
  • 1/3 C. Almond milk
  • 2 Tbsp Almond flour
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 4 oz. mushrooms, diced
  • 16 oz. sour cream (I used Horizon organic)
  • 1 1/2 tsp paprika
  • At least 1 pound steak (round or skirt)
  • 1/2 large yellow onion, diced
  • 1 Tbsp butter or olive oil
  • Large pinch or dash Garlic powder
  • Salt and pepper to taste


In a small bowl, combine beef stock and almond milk. Add almond flour and mix in until dissolved. Add salt and onion powder and mix well. Stir in diced mushrooms. Set aside.

Cut steak into thin strips, no more than one inch wide (should be thin and essentially bite-sized). Place the butter or olive oil in a large saucepan. Add onion and steak. Season with garlic, salt and pepper. Cook over medium heat until steak is browned. 

Drain meat.  Add your mushroom 'soup' mixture, sour cream, and paprika. Stir until sour cream has mixed in. 

Cover and simmer for 45 minutes. For a thicker sauce, uncover for the last 15 minutes, and allow to stand for 5-10 minutes after done cooking. 

If desired, this can be served with a pasta substitute.


Maybe next time, we'll take a picture *before* we eat it. Doubtful.

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