Add the remaining ingredients to the skillet – onion, beef, coconut cream, lemon juice, and mustard. stir well to combine and bring to a full but gentle boil. cook until sauce has thickened to desired texture, about 1 minute. taste the stroganoff for flavor and add sea salt and/or more mustard or lemon juice to taste.. Simmer 2-3 more minutes until all of the ingredients are heated through. the coconut milk mixed with the beef juice and liquid from the broken down mushrooms is what makes this paleo beef stroganoff gravy so delicious! serve the easy beef stroganoff immediately and enjoy!. For the beef stroganoff: preheat a 12” stainless-steel or cast-iron skillet over high heat. add avocado oil and let heat 30 seconds. add steak and cook undisturbed 2-3 minutes..
For the stroganoff: 2 tablespoons grass-fed butter or ghee , divided. 1 lb steak, cut into strips (chateaubriand or boneless ribeye is my favorite to use) 1 small yellow onion, sliced. 3 garlic cloves, minced. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper (optional) 1 bay leaf. ¼ cup beef or chicken broth.. This incredible paleo beef stroganoff is the perfect dinner dish and goes great with some vegetable pasta. this beef stroganoff cooks to be incredibly creamy and packed full of flavor. it has a delicious blend of paprika, beef, coconut aminos (a soy sauce alternative), tomato, and of course, some coconut cream.. Tender beef slow cooked in a creamy mushroom sauce, and served over a bed of cauliflower rice for a simple weeknight dinner. slow cooker beef stroganoff is a simple variation of the classic dish that is dairy-free, paleo, and whole 30 compliant! **recipe has been updated with new photos and include instant pot directions!.
