Beef Stroganoff
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
This paleo version of a hearty classic is sure to be a hit! The creamy sauce over squash "noodles" combined with savory beef makes for a healthy and delicious meal.
  • 1½ lb ground beef
  • 3 T pasture butter
  • 1 large onion, chopped
  • 8 oz white button mushrooms, washed and sliced
  • 1 c broccoli florets, optional
  • ⅓ c dry white wine
  • 1 c beef stock
  • ½ c coconut milk
  • 1 t oregano
  • sea salt and ground black pepper to taste
  • handful fresh chopped parsley
  • 4 yellow squash or zucchini, spiraled (or 2 packages pre-spiraled zucchini)
  1. Melt butter over medium heat in a large pan.
  2. Add onion, mushrooms, and broccoli (if using).
  3. Cook until lightly caramelized, about 5-7 minutes.
  4. Remove vegetables from pan and set aside.
  5. Add beef, oregano, salt, and pepper to pan.
  6. Cook until beef is completely browned.
  7. Add mushroom and onion mixture back to the pan and mix well.
  8. Add the white wine.
  9. Allow to reduce.
  10. Add coconut milk and beef stock, and simmer on low for 20 minutes.
  11. Add parsley and serve over zucchini or yellow squash "noodles."
For the noodles:
  1. Cut ends off the wide ends of the squash.
  2. Place squash cut side down into the vegetable slicer.
  3. Push down and turn squash until the entire squash is sliced into noodles.
  4. Repeat with the remaining squash.
  5. Cut noodles in fourths for a more manageable size.
  6. Can be cooked in oil or sauce. Cook time is dependent on desired texture. May serve them raw for al dente.

Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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