Kitchen Gone Rogue

Paleo Gluten-Free Zucchini Noodle Stroganoff

Craving something creamy and hearty like beef stroganoff, but need a meal that’s paleo diet-friendly, gluten-free and/or dairy-free? You’ll want to try this delicious Paleo Gluten-Free Stroganoff!

CourseMain Dish
CuisineDairy-Free, Gluten-Free, Paleo

Servings	Prep Time
4people	10minutes

Cook Time

20minutes

Servings	Prep Time
4people	10minutes

Cook Time

20minutes

Ingredients

Stroganoff

12oz grass-fed ground beef or bison
3-4 zucchinis, spiralized into noodles
1/2 large onion, chopped
8 oz mushrooms (sliced)
3 cloves of garlic, minced
1/3cup red wine (I used leftover dry red wine)
1Tbsp red wine (added at the end to taste)
1 1/4cup beef broth
3Tbsp tapioca flour
1/2 cup dairy-free “sour cream”
1/2tsp ground mustard
1/2tsp sea salt
1/2tsp ground black pepper
1/2tsp garlic powder
torn parsley (for garnish)

Dairy-Free “Sour Cream”

1can refrigerated coconut milk (full fat, not a light version; chilled)
1 1/2tsp lemon juice (fresh, if possible)
1/2Tbsp apple cider vinegar (I use Bragg’s)
1/8tsp sea salt

Instructions

Beef Stroganoff

Brown the meat, onions and garlic together in a large pan
Add the mushrooms and saute for a few minutes
Add the red wine and cook on medium-high heat for a few minutes
Whisk the tapioca starch and beef broth together, THEN add it to the pan
Bring to a boil, then turn it down to simmer and add the spices
Make the “sour cream” as everything simmers in the pan, stirring occassionally
Stir in 1/2 cup of the sour cream mixture and let simmer a few minutes (keep the remaining sour cream to add, if you’d like, to your bowls)
Taste; add salt and pepper to taste and 1 Tbsp red wine
Add the zucchini noodles and let it all cook together for a few minutes
Serve and enjoy!

Dairy-Free “Sour Cream”

1 can of refrigerated coconut milk (full fat; not a a light version). Make sure you refrigerate for at least 5 hours … or overnight … so the coconut milk fat can get solid.
Scoop only the solid part of the coconut milk into a bowl (it will all be at the top of the can).
Add the lemon juice (fresh tastes the best), apple cider vinegar and salt; whisk together by hand.
You need 1/2 cup of this for the recipe. There should be some left over. The amount left will vary because the amount of solid milk in each can of coconut milk varies a little. Save whatever is left to add a little to the top of your bowls … or save for another meal.

Recipe Notes

Looking for more paleo, gluten-free and/or dairy-free recipes? Click below:

More Paleo Recipes

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More Dairy-Free Recipes

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