This Paleo Beef Stroganoff is served over wide zoodles, (zucchini noodles). It is another delicious, paleo comfort food!

Beef stroganoff is a hearty, stick-to-your-ribs meal that feeds a crowd on a budget, which makes it favorite at our ski house! With the exception of the zoodles, you could make this entire meal in advance, and even freeze it for a future meal.

I usually serve my Paleo Beef Stroganoff over cauliflower-mashed potatoes, but I was recently inspired by Sonia at The Healthy Foodie to try it served over wide zucchini noodles, and I was delighted with the results!

For this recipe, I used the razor attachment on my spiral vegetable slicer.

You could also use a mandolin to make thin slices, but the “noodles” wont have the curl like these do.

Have you ever been served grey Beef Stroganoff? Not very appetizing, is it? Usually that’s a symptom of too much sour cream, and beef that didn’t get browned properly. The trick to getting good color on your meat is a hot pan, dry meat, and not over crowding. Cook the meat in batches to give the pieces a little elbow room!

I made this recipe in a Dutch oven, which I transferred to the oven to braise for an hour and a half. After the stroganoff comes out of the oven, reduce it on the stovetop for 20 minutes.

Add the cream during the last 15 minutes of cooking. I like cream in my stroganoff instead of sour cream, it’s good, try it!

If you are dairy-free, you can skip the cream and serve the reduced stroganoff over the zoodles, or cauliflower mash.

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