Creamy Whole30 Beef Stroganoff

Here’s my go-to Whole30 beef stroganoff recipe, made with tender beef, mushrooms, and a creamy dairy-free sauce that tastes just like the classic version. Instead of regular sour cream, we’re using coconut milk to keep things Whole30 compliant while still getting that rich, comforting taste.

This beef stroganoff has become my family’s favorite weeknight dinner during our Whole30 rounds. I often make a double batch because everyone loves having the leftovers for lunch the next day. Nothing better than a warm, filling meal that keeps you on track, right?

What Kind of Beef Should I Use?

For beef stroganoff, you’ll want to stick with tender cuts like top sirloin or tenderloin (also known as filet mignon). These cuts are perfect because they cook quickly and stay tender, which is exactly what you want in stroganoff. While tenderloin is the more expensive option, top sirloin gives you great results at a more budget-friendly price point. Just make sure to cut your meat against the grain into strips about ½-inch thick – this helps keep the meat tender and makes it easier to eat. If you’re shopping at the grocery store and don’t see these cuts, ask your butcher to help you find them or to cut them to size for you.

Options for Substitutions

Since this is a Whole30 version of beef stroganoff, here are some substitutions that keep it compliant while giving you flexibility:

• Ghee: You can swap ghee with coconut oil or avocado oil, though ghee does add a nice buttery flavor that’s hard to replicate.
• Beef cuts: While the recipe calls for top sirloin or tenderloin, you can use ribeye, strip steak, or even chuck roast (just cook it a bit longer). Just make sure to slice against the grain.
• Coconut aminos: If you’re not strictly following Whole30, you can use tamari sauce. Just use less salt in the recipe since tamari is saltier than coconut aminos.
• Arrowroot starch: Tapioca starch works equally well as mentioned in the recipe. Just avoid cornstarch if you’re following Whole30.
• Coconut cream: This is pretty essential for keeping it Whole30, but if you’re not following the program, you could use cashew cream (blend 1 cup of soaked cashews with ½ cup water until smooth).
• Mushrooms: Any mushroom variety works here – button, cremini, or portobello. You can even mix different types for more interesting flavors.

Watch Out for These Mistakes While Cooking

The biggest challenge when making beef stroganoff is overcrowding the pan while searing the meat, which leads to steaming instead of browning – work in batches and give each piece of beef enough space to develop a nice crust. Another common mistake is rushing the mushroom cooking process; they need time to release their moisture and brown properly, so resist the urge to stir them constantly and let them cook undisturbed for several minutes on each side. When thickening the sauce with arrowroot starch, avoid adding it directly to the hot liquid as it will clump – instead, make a slurry by mixing it with a small amount of cold beef stock first, then slowly whisk it into the pan. For the creamiest results, make sure to gently simmer (never boil) the sauce after adding the coconut cream, as high heat can cause separation and graininess.

What to Serve With Beef Stroganoff?

Since this Whole30 version of beef stroganoff skips the traditional egg noodles, there are lots of tasty compliant options to soak up that rich, creamy sauce. Cauliflower rice makes a perfect base – just season it with a little salt and pepper and let it catch all that delicious gravy. For something more substantial, try roasted spaghetti squash or sweet potato noodles (you can make these easily with a spiralizer). To add some color and extra nutrients to your plate, steam some green beans or broccoli on the side – they’re great for catching any extra sauce too. Keep in mind that since this is a Whole30 recipe, you’ll want to stick to compliant side dishes to maintain your clean eating goals.

Storage Instructions

Keep Fresh: This Whole30 beef stroganoff stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything melds together! Just keep in mind that the sauce might thicken up a bit in the fridge.

Freeze: You can freeze this dish for up to 3 months in a freezer-safe container. The coconut cream sauce might separate a little when thawed, but don’t worry – that’s totally normal. I like to portion it out before freezing for easy grab-and-go meals.

Reheat: To warm it up, just pop it in a pan over medium-low heat and stir occasionally until heated through. You might need to add a splash of beef broth if the sauce is too thick. For quick reheating, microwave in 30-second intervals, stirring between each one to make sure it heats evenly.

Preparation Time	10-15 minutes
Cooking Time	25-35 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 150-165 g
• Fat: 160-180 g
• Carbohydrates: 50-60 g

Ingredients

• 5 tablespoons ghee, separated
• 1.5 pounds of top sirloin or tenderloin, cut into 1/2” x 2” pieces
• 1 large onion, thinly sliced
• Sea salt and black pepper, as desired
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups beef stock
• 1 tablespoon coconut aminos
• 2 tablespoons arrowroot starch (or tapioca)
• Salt and black pepper, according to taste
• 1 cup unsweetened coconut cream (from a can)
• 1 tablespoon fresh lemon juice
• 1 teaspoon dijon mustard
• Pinch of sea salt
• Sea salt and black pepper, as needed
• Minced parsley for topping

Step 1: Brown the Steak

Heat a large deep skillet over medium-high heat and melt 2 tablespoons of ghee.

Add the steak in a single layer to the skillet.

Season with salt and pepper.

Let the steak cook undisturbed for 3 minutes to achieve a good sear, then flip and cook for another 2 minutes on the other side until browned.

Remove the steak from the pan using a slotted spoon, transfer to a plate, and set aside.

Step 2: Sauté the Onions and Mushrooms

Reduce the heat to medium and add the remaining 3 tablespoons of ghee to the skillet.

Once melted, add the onions and sauté for about 3 minutes until they are soft and fragrant.

Add the mushrooms to the pan and continue to sauté for an additional 5-7 minutes, stirring occasionally, until the mushrooms are cooked and the onions are soft.

Finally, add the garlic and sauté for 1 minute, stirring occasionally to prevent burning.

Step 3: Prepare and Add the Broth Mixture

In a bowl or a large measuring cup, whisk together the beef broth, coconut aminos, and arrowroot until smooth.

Pour this mixture into the skillet with the onions and mushrooms, stirring well to combine.

Allow it to simmer for about 5 minutes, stirring occasionally, until the sauce begins to thicken.

Step 4: Combine Coconut Cream Mixture

In a separate small bowl, whisk together the coconut cream, lemon juice, mustard, and a pinch of sea salt.

Pour this coconut cream mixture into the skillet along with the cooked steak.

Stir everything together until well combined and the steak is heated through.

Taste and adjust seasoning with additional salt and pepper if needed.

Step 5: Serve and Garnish

Once the mixture is thoroughly combined and heated, garnish with fresh parsley if desired.

Serve the dish over cauliflower rice or your favorite veggie noodles.

Enjoy your savory meal!