This dairy-free, grain-free version uses coconut milk and almond butter to create a creamy sauce with depth—perfect for Whole30 or paleo lifestyles. Served over mashed cauliflower or zucchini noodles.
Whole30 Beef Stroganoff
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Ingredients
1 lb sirloin or stew beef, sliced
1 tablespoon olive oil
Salt and pepper
1 small onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
½ cup beef broth
⅓ cup full-fat coconut milk
1 tablespoon almond butter
1 tablespoon coconut aminos
1 teaspoon arrowroot starch + 2 tsp water (optional for thickening)
Chopped parsley for garnish
Cauliflower mash or zoodles, for serving
Directions
- Heat olive oil in a skillet. Brown beef pieces on all sides, season with salt and pepper, then remove and set aside.
- Add onions and sauté until soft, 4–5 minutes. Add garlic and mushrooms, cook until tender.
- Stir in broth, coconut milk, almond butter, and coconut aminos. Simmer 5 minutes.
- Optional: stir in arrowroot slurry to thicken.
- Return beef to the pan and cook 2–3 minutes until heated through.
- Serve over cauliflower mash or zoodles and garnish with parsley.
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