Paleo Beef Stroganoff

Doesn’t it seem like there are 3,309,586,749 different variations of beef stroganoff out there?? I have always been confused whenever I see this meal on a menu somewhere, because it almost always has all kinds of things in it that I’ve never had in mine… onions, mushrooms, white wine, sometimes even chicken (?!) instead of beef. So I did some research to beef up (pun intended) on my stroganoff knowledge. And as it turns out, the recipe in this post is actually pretty darn close to the original Russian beef stroganov. The first-ever record of a recipe, written by a woman named Elena Molokhovets, called for the inclusion of beef cubes covered in a sauce made of mustard, bouillon, and a bit of sour cream. And it wasn’t until later in history that variants of the dish started popping up that included tomato paste or sauce, potato straws, whipping creams, egg noodles, or sometimes even rice.

064This recipe is a “Paleo-ized” version of the one I’ve grown up eating my entire life. If memory serves me correctly, then I believe it was the first dinner dish I ever learned how to make. It’s also possibly the first thing I ever made for my fiancee when we first met (awwwww….). So I was excited to change up the ingredients in order to be able to continue enjoying it!

Now, beef stroganoff’s main feature is… yep, you guessed it… beef. So there’s no problem there. We Paleo folks love us some good beef! My recipe also calls for beef consomme (clarified beef broth, with gelatin, bonus Paleo ingredient!), tomato paste, and some dried parsley. All three are totally kosher in the Paleo world. So that leaves two other major ingredients, without which it simply would not be a proper stroganoff: egg noodles and sour cream. Uh oh. So that’s where a little ingenuity is required.

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As far as the sour cream is concerned, I’ve learned time and again that coconut cream is the go-to substitute for any kind of dairy-based cream. So I threw a can of full-fat coconut milk in the ‘fridge for a few hours, because the cold temperature helps to separate the milk from the cream. I just had to add some sour stuff to it so that it would taste like a sour cream (learn how to make it my way: Paleo Sour Cream), but otherwise it was an easy fix!

072The noodles are where I got stuck. I haven’t had pasta since going Paleo. But I leaned on the Paleo gurus that have come before me, did some digging, and found an EXCELLENT recipe for grain-free egg noodles, a la “Paleo Pasta” from Amy over at Paleo Cupboard (seriously, as soon as you’re done making this dish, go check out her blog – it’s fantastic). There’s even a step-by-step photo tutorial for folks who’ve never made pasta by hand before… she thinks of everything! Now, I already know how (and LOVE) to make homemade pasta,  but working with such new ingredients made me super nervous about getting it right. So I was glad to have her photos and explanations as a ‘guide on the side’ to calm my nerves. (Side note: she suggests using Honeyville brand almond flour for these noodles, which I did not have on hand… so I used the Bob’s Red Mill stuff, added some extra if the dough was feeling too sticky, and it came out just fine!)

All that was left was to assemble the sauce and boil my freshly handmade pasta (thanks, Amy!). And oh my, it was delicious! I was actually cooking for myself and my non-Paleo fiancee, as is usually the case at dinner time, so I made him try my completed stroganoff dish first because I was still busy cooking the rest of the noodles. And just as I was about to starting plating my own, he CAME BACK FOR SECONDS! He also mentioned offhandedly that he actually thinks he likes this recipe better than the “regular” beef stroganoff… huzzah!

I love this dish. It’s saucy. It’s noodley. It’s MESSY. The way life should be.


Paleo Beef Stroganoff
Prep time
Cook time
Total time
Serves: 3
  • 1 lb ground beef, preferably grass-fed
  • 6 oz. can tomato paste
  • 10½ oz. beef consomme (beef broth plus gelatin)
  • 1 tsp dried parsley
  • 8 oz. Paleo Sour Cream
  • 1 serving of "Paleo Pasta" Noodles, per person (recipe & instructions from
  1. In a large pot over medium heat, cook the ground beef until browned. Drain excess fat.
  2. Add tomato paste, beef consomme, and parsley to the pot. Stir to mix evenly throughout the beef.
  3. Add Paleo Sour Cream to the pot, stirring to thoroughly blend it into the rest of the sauce.
  4. Reduce heat to lowest setting and cover pot. Let simmer while you cook the "Paleo Pasta" Noodles (recipe & instructions are on
  5. Serve the beef stroganoff on a bed of fully cooked "Paleo Pasta" noodles, preferably in a bowl to help contain the sauce.
  6. Garnish with a small dollop of Paleo Sour Cream.
**Depending on the brands of tomato paste and beef consomme you use, you may not need ANY extra salt to season this dish (unless you buy the 'no salt added' kind). So DON'T SALT ANYTHING until you've tasted it first! I didn't have to at all. :)

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