Paleo Stroganoff

Holy smokes, guys, this paleo business is DELICIOUS! WHY did no one tell me about it before?

Last night we wanted to try out a chopper I got for my birthday (Thanks Mom & Dad!) so we started chopping onions without really thinking about what the end result would be. After a quick recon of what we had in our fridge and cupboards, we settled upon a stroganoff-type meal. (If I were a real food blogger, I would have taken pictures along the whole process, but I’m not so you’re only getting one picture at the end.) We heated up some coconut oil seasoned with garlic powder, himalayan pink salt, and italian seasoning, cooked the onions until they were almost clear, and added green pepper. Then we added two hamburger patties we had in our freezer. Once the patties weren’t frozen, we broke them up into smaller pieces.

While that was simmering, we turned to the problem of the noodles. I scoured the interwebs for some recipe for noodles with alternate flours, but nothing reasonable could be found. So I made it up. Noodles have long been one of my favorite easy recipes, so I was comfortable enough experimenting.

Initially I thought we had enough almond flour to make this legitimately paleo, but I miscalculated our supply. We wound up making this with spelt flour instead, but I fully intend to try almond flour on our next go around.

I mixed up some noodle dough, rolled them out, and cooked them until they seemed done. (I really should time noodles, but I just sample them until they’re done…)

We then turned back to the meat. We added the equivalent of about a can of coconut milk plus about 2 tsp of Better than Bouillon Beef to the skillet and let it simmer. Once the noodles were done, we served the beef mixture on top of the noodles. It was DELICIOUS! It even had that sour cream flavor stroganoff has. I’m still not sure where that flavor came from…

So, while this meal was almost paleo (the spelt flour ruined that for us), it was close enough that I’m calling it paleo stroganoff. If you made the noodles with almond flour, you’d be golden!

 

photoPaleo Beef Stroganoff

Sauce:

1 medium yellow onion (or half a large one!)
1 small green pepper (or half a large one!)
1/2 lb ground beef (or 2 quarter pound beef patties if that’s all you have in your fridge!)
1 can coconut milk
2 tsp beef bouillon

Season with:

Garlic powder
Salt (we used himalayan pink salt)
Italian seasonings

Noodles:

1 1/2 c almond or spelt flour
3 eggs
1/2 tsp salt
2-3 Tbsp water (as needed)

 

Heat 2-3 Tbsp coconut oil in large skillet, add seasonings
Sauté onions and peppers in oil
Add beef
Let simmer while you make the noodles

Noodles:
Mix all ingredients in bowl (I mix it with my fingers, but you can use a bread hook if you’d like)
Roll out into desired width and length
Cook in boiling water

Come back to your beef mixture
Add coconut milk & bouillon
Let simmer

When noodles are finished, serve right away (Beef mixture on top of noodles)

Enjoy!

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