One Pan Paleo Beef Stroganoff is an easy dinner recipe for anyone. Tender chunks of grass-fed beef, hearty portobello mushrooms, and a creamy sauce are served over spaghetti squash to make this traditional dish paleo and gluten-free.
1-2tbstapioca flour*Use 2 tablespoon if you'd like a thicker sauce (macros based on 1 tbsp)
1teaspoonWorcestershire sauce
1teaspoonMinced Garlicabout 1 clove
1teaspoononion powder
1tsp paprika
1bay leaf
salt & pepperas desired
fresh parsleyoptional
For serving
2poundsspaghetti squashcooked (32oz)
Instructions
Brown steak, onion and minced garlic in a pan until no pink remains in your steak.
Add in sliced mushrooms and cook 2-3 additional minutes.
Stir in 1-2 tbsp. tapioca flour.
Add beef broth, worcestershire sauce, onion powder, paprika, salt, pepper and bay leaf. Bring to a boil.
Reduce heat and simmer on low for 10 minutes.
Remove pan from the heat and stir in dairy free yogurt and parsley.
Serve with spaghetti squash.
Notes
* This recipe is traditionally made with sour cream. If you are not following a paleo diet, please feel free to use sour cream or Greek yogurt. Please keep in mind this will alter the macros as seen below.Nutrition for 1 out of 4 servings including spaghetti squash:36g Protein || 25g Carbs || 15.5g Fat