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Ground Beef Stroganoff (Keto, Whole 30 and Paleo compliant)

Prep time: 5 mins Cook time: 15 mins

Makes 4 servings


1 Tablespoon ghee or butter

8 ounces cremini mushrooms

1 teaspoon kosher salt divided

1 pound ground beef

1/8 teaspoon ground pepper

1/4 teaspoon garlic powder

2 Tablespoons cassava flour

1 cup beef broth plus 1/4 to 1/2 cups more to taste

1/4 cup coconut cream from one can of full fat coconut milk


Place can of coconut milk in the fridge the night before. If you forget to do this, you can place the can in the freezer just before you start prepping the recipe.

Clean the mushrooms and then thinly slice them.

Place a large pan over medium heat on the stove, add the ghee. Once it's melted, add the mushrooms to the pan. Sprinkle 1/4 teaspoon salt over the mushrooms and sauté them for 4 to 5 minutes. Scoop them into a small bowl and set aside.

Brown the ground beef and season with the remaining 3/4 teaspoon salt, pepper and garlic powder. Cook until it is no longer pink.

While the beef is cooking, take out the can of coconut milk and open it without shaking first. Remove the lid and scoop out 1/4 cup of the hardened cream on top. The remaining coconut milk can be saved and used for coffee or another recipe. Set the coconut cream to the side.

Once the beef is done cooking, add the cassava flour and stir to coat the beef.

Add beef broth and stir well to incorporate. Add the mushroom and coconut cream. Mix well. If the sauce is too thick, add a little more beef broth, 1/4 cup at a time.

Serve over cauliflower or broccoli rice or mashed rutabaga and cauliflower!

Ground Beef Stroganoff - Hot Pan Kitchen
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