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–+ servings

Ground Beef Stroganoff | Dairy-Free, Paleo & Whole30

This Paleo and Whole30 spin on hearty Beef Stroganoff comes together in no time, and it's just as creamy and delicious as the classic. The rich, tangy sauce is made with ground beef, mushrooms, onions, dill and dairy-free coconut cream and served over buttery potatoes and carrots.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 1 pound red potatoes or yukon gold potatoes
  • ½ pound carrots
  • 8 ounces white mushrooms or baby bellas
  • 1 large yellow onion
  • ¼ cup fresh dill or 4 teaspoons dried
  • 1 large garlic clove
  • 3 tablespoons ghee divided
  • 1½ pounds ground beef
  • 2 tablespoons tapioca starch or arrowroot flour
  • 2 cups beef broth or beef bone broth
  • 1 tablespoon dijon mustard
  • ½ cup coconut cream
  • salt and pepper

Instructions

Prep ingredients

  • Bring a large pot of salted water to a rolling boil.
  • Meanwhile, begin prepping ingredients. Rinse and dry all produce before using. Chop potatoes into ½" bite-size pieces. Slice carrots ¼" thick crosswise. Thinly slice mushrooms. Medium dice onion. If using fresh dill, finely chop fronds and stems. Finely mince garlic clove.

Boil Potatoes & Carrots

  • Add chopped potatoes to the pot of boiling salted water. Set a timer for 11 minutes.
  • After 3 minutes, add sliced carrots to the pot. Boil potatoes and carrots together for the remaining 8 minutes
  • Drain well, return to pot, toss with 2 tablespoons ghee and season to taste with salt and pepper; cover and set aside.

Prepare Ground Beef Stroganoff Style Sauce while Potatoes & Carrots are Boiling

  • In a large skillet, heat 1 tablespoon ghee over medium-high heat. Ghee should be hot but not smoking. Add ground beef, season with salt and pepper and brown, breaking into crumbles until cooked through (5 to 6 minutes).
  • Add mushrooms, onions, garlic and dill (reserve a quarter of the dill for garnish). Cook, stirring occasionally until mushrooms and onions begin to soften (5 to 6 minutes).
  • Stir in tapioca starch until the beef and vegetables are coated (the tapioca starch should no longer be visible).
  • Stir in beef broth and mustard, bring to a simmer, reduce heat to medium and cook, stirring occasionally, until liquid is reduced by about half (8 to 10 minutes).
  • Add coconut cream to skillet, gently toss until smooth and well-combined with beef and vegetables and simmer for another 2 to 3 minutes. Season to taste with salt and pepper.
  • Serve Ground Beef Stroganoff over boiled potatoes and carrots and garnish with remaining dill. Enjoy! 

Notes

To Serve: Serve Ground Beef Stroganoff over boiled potatoes and carrots and garnish with remaining dill. Enjoy!