Whole30 Classic Beef Stroganoff

Delight your taste buds with this Whole30 Classic Beef Stroganoff, a wholesome twist on a beloved comfort food. This recipe swaps out heavy cream and pasta for nutrient-packed ingredients like full-fat coconut milk and spiralized zucchini noodles, making it perfect for a gluten-free, dairy-free, and Whole30-compatible lifestyle. Tender slices of beef sirloin are seared to perfection and simmered in a savory mushroom and onion sauce, enriched with bone broth and coconut aminos for an umami-packed depth of flavor. Thickened with arrowroot powder for that creamy stroganoff texture, this dish is ready in under an hour and makes for a satisfying, healthy dinner. Serve it over zucchini noodles and garnish with fresh parsley for a vibrant and elegant finish. Whether you're on a Whole30 journey or simply craving a lighter take on a classic, this beef stroganoff is sure to become a family favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds beef sirloin steak
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons ghee
• 1 medium, diced onion
• 2 cloves, minced garlic
• 10 ounces, sliced cremini mushrooms
• 2 tablespoons coconut aminos
• 1 cup bone broth
• 1 tablespoon arrowroot powder
• 0.5 cup full-fat coconut milk
• 16 ounces zucchini noodles
• 2 tablespoons, chopped, optional for garnish fresh parsley

Directions

Step 1

Slice the beef sirloin into thin strips against the grain for maximum tenderness.

Step 2

Season the beef slices with salt and black pepper.

Step 3

In a large skillet over medium-high heat, melt 1 tablespoon of ghee.

Step 4

Add half of the beef slices to the skillet in a single layer and sear for about 2-3 minutes per side until browned. Remove from the skillet and set aside. Repeat with the remaining beef, adding more ghee if necessary.

Step 5

In the same skillet, add the remaining tablespoon of ghee and reduce the heat to medium.

Step 6

Add the diced onion to the skillet, stirring occasionally until softened and translucent, about 5 minutes.

Step 7

Add the minced garlic and sliced mushrooms to the skillet and cook until the mushrooms are browned and tender, about 7-8 minutes.

Step 8

Stir in the coconut aminos, scraping any browned bits from the bottom of the skillet.

Step 9

Pour in the bone broth and bring the mixture to a gentle simmer.

Step 10

In a small bowl, whisk together the arrowroot powder and coconut milk until smooth.

Step 11

Pour the arrowroot and coconut milk mixture into the skillet, stirring constantly until the sauce thickens, about 3-4 minutes.

Step 12

Return the cooked beef slices to the skillet and stir to fully coat them in the sauce. Heat through for another 2-3 minutes.

Step 13

In the meantime, cook the zucchini noodles according to your preferred method until al dente.

Step 14

Serve the beef stroganoff over a bed of zucchini noodles, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2013.7g)

Amount per serving	% Daily Value*
Calories	2245.1

Total Fat 132.8g	0%
Saturated Fat 74.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 556.3mg	0%
Sodium 3453.4mg	0%
Total Carbohydrate 60.9g	0%
Dietary Fiber 12.9g	0%
Total Sugars 33.9g
Protein 204.1g	0%

Vitamin D 19.8IU	0%
Calcium 345.3mg	0%
Iron 22.5mg	0%
Potassium 5434.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 36.2%

Carbs: 10.8%