Who doesn’t love a good Stroganoff. If you are in North America and roughly my age, you likely grew up eating Hamburger helper. One of their big “flavours” at the time was Beef Stroganoff. Still is. We had it often, and I didn’t mind. I actually really liked it. I haven’t had it in a long time as I stopped the hamburger helper a long time ago, and I chose to start making things with fresh ingredients. Now, with my current restrictions, I’m not allowed to eat the noodles and cream sauce. Bummer. Time to change that and adapt the recipe to a Paleo-ish diet. Enter my Paleo(ish) Skillet Beef Stroganoff with Potatoes.
I have to admit, I was a little excited while making this dish. Those things you loved as a kid seem to really stick deep inside your soul, and this was no different (yes, part of me also wants to play with Lego). It really was the sauce and the noodles for me back then. The ground beef was great too, don’t get me wrong, but that creamy sauce on the noodles, man that was it! Since I can’t have noodles, I subbed in potatoes. Am I upset? A little part of me is kicking at the dirt with the toe of my shoe, but I am not throwing a tantrum. This modified version was darn good. And a much healthier option than the original version.
I really kept this pretty simple though. All of that sauce flavour really comes from the mushrooms and the beef broth. The broth I purchased from a local butcher that I know well and love. It’s low sodium but darn fine flavour. If you can’t get local butcher broth or make your own (even better), try to use the low sodium stuff from the grocery store. You can always add more salt, but you really can’t take it out!
When deciding on the beef to use for the dish, I highly recommend using steak. Please choose a decent steak too. Since the cook time on this dish is quick, there is no time to tenderize a tough cut, so you want to make it as tender as you can afford to make it. I use a cheap cut called hanger steak here. It really is a beautiful steak if done properly and is tender when cooked to a medium rare as shown. You also don’t have to slice the steak on top as I have here. If you prefer to cut it into smaller strips and mix it in, by all means do so. I just like the med-rare temp with this dish. That’s my preference. It doesn’t have to be yours. I do recommend you try it though.
The mushrooms were oyster mushrooms. I really love the flavour of an oyster mushroom. If you only have button or even cremini mushrooms available to you, they will work and work well. I just like to try to get an eathier flavour mushroom. Black trumpets are great too, and I feel even shitake will work well in this dish. Why don’t I just stop spewing and let you pic your favourite or combination of favourites. You’re the chef right now, not me.
Bacon. I know there is no bacon in the original recipe, but it really adds a great balance to the dish (as bacon does to every dish every imaginged!!). And I had some in the fridge that I needed to use, so I did. Don’t feel you have to. It is not a necessity, just a nicety.
If you really want to use a noodle with this dish and have paleo noodles available, heck yeah I am alright if you sub those in for the potatoes. I just don’t have those readily available so this was my next best option. If I find some, you can bet I’ll be revisiting this recipe shortly after.
So as per the usual, try, like, comment and share. If you repost the recipe, I just ask that you tag me in the credits.Print
Skillet Beef and Potato Stroganoff
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings
- 1 lb – 1.5 lb of steak (your choice as to cut. I used Hanger Steak)
- 800g (4 cups) Potato
- 6 slices of bacon crisped
- 75g (3/4 cup)onion chopped
- 1 clove garlic minced
- 250g (2.5 cup) mushrooms chopped
- 1 cup beef or bone broth
- 1 can (400ml) coconut milk
- 1/4 tsp pepper
- 1/2 tsp salt
- Cut the potatoes into 1/2′ cubes or slices (I suggest slices for baby potatoes and cubes for large potatoes).
- Chop the onion and set aside.
- Mince the garlic and set aside.
- Chop the mushrooms and set aside.
- Heat a skillet on med and add 1 tbsp of olive oil or duck fat.
- When skillet is hot (oil will shimmer or smoke slightly), add the potato and cook until tender. Stir the potato often. I love a deep brown colour but that is up to you.
- Remove the potatoes from the skillet with a slotted spoon and set aside.
- Fry the bacon in the skillet until desired consistency (I prefer to be close to crispy nut not quite crispy).
- Remove bacon from the pan and set aside.
- Remove all bacon fat except roughly 1 tbsp.
- Add the chopped onion and saute until translucent.
- Add the garlic and the mushrooms and saute until the mushrooms have cooked through.
- Add the bone broth and coconut milk to the skillet and stir until the ingredients are mixed thoroughly.
- Heat the BBQ or another skillet for cooking the steak.
- Bring to a slight bubble.
- Add in the potatoes, salt, and pepper and stir until mixed thoroughly.
- Simmer the mixture until sauce has reduced and thickend (approx 15-20mins).
- While the sauce is simmering, cook the steak to your liking. I love a medium rare.
- When the steak is done, let it rest for 10 mins.
- Slice the steak on the bias (i think it presents prettier this way!) and lay over the stroganoff mixture in the skillet.
- Serve! Or dig in. I am not going to lie, I snuck a piece or two of the steak before it hit the table.
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