Paleo Spiralized Beef Stroganoff! (Gluten/Grain/Egg/Dairy Free)

 Today I woke up and found myself seriously craving some Paleo Spiralized Beef Stroganoff.

Paleo Spiralized Beef Stroganoff

Paleo Spiralized Beef Stroganoff

So indulge myself, I did. This Paleo Spiralized Beef Stroganoff recipe is beyond delicious and one of my NEW favorite spiralized dishes. It's easy to prepare and only requires one pot! A one pot wonder for sure!


To make my potatoes into ribbons, I used my Paderno Spiralizer.

Beef Stroganoff


  • 2 TBSP oil
  • 1 small onion, chopped
  • 2 tsp garlic powder
  • 1 pound Cubed Steak, cut into bite sized pieces
  • 1 TBSP Tapioca or Arrowroot Starch
  • 8 ounces mushrooms, any variety, cleaned and sliced
  • 3 TBSP salted butter
  • 1/3 cup Red Cooking Wine
  • 1 cup chicken broth
  • 1 1/2 TBSP Tapioca Starch
  • 1 TBSP Gluten Free Worcestershire Sauce
  • 1/2 cup Heavy Cream or Coconut Cream
  • 1 teaspoon dried thyme
  • Salt and freshly ground pepper to taste
  • 4 Cups Spiralized Potatoes


  1. In a large frying pan, heat up oil over medium.
  2. Add onion, and garlic.
  3. Toss steak with ! TBSP of Tapioca and add to the pan with the onion and garlic; cook for 5 minutes.
  4. Add in mushrooms; cook for 3 minutes.
  5. Add in butter, and wine, scarping up browned bits from the bottom of the pan.
  6. In a microwave safe bowl, mix together the broth and tapioca starch, place in microwave for 30 seconds.
  7. Pour into frying pan, and mix.
  8. Add in Worcestershire sauce, coocnut milk and dried thyme; season with salt and pepper.
  9. Let the sauce simmer while you prepare the potatoes.
  10. Using a ribbon attachment on your spiralizer, make potatoes into pasta.
  11. Add potatoes to sauce and simmer for about 23-25 minutes, or until potato noodles have cooked through.

This Paleo Spiralized Beef Stroganoff recipe is made using a cream based sauce, and red wine for a totally decadent experience!

Brittany Angell

6 comments | Leave your own

  1. Danielle

    Made this last night and our two boys inhaled it! They can be very picky! Thanks for this recipe. Heading back to the store today because there were no leftovers even after I doubled the recipe!

  2. Aimee

    This recipe is a keeper! I love the spin of using potatoes instead of pasta! The flavor was wonderful….I had to improvise with the red cooking wine (didn’t have any) and threw in some balsamic and apple cider vinegar (according to a web seach I did for red cooking wine subs..). Loved it and will make again!

  3. Whitney

    I wanted to know the nutritional info on this recipe? I clicked in the box that says low carbs, but this recipe is made with potatoes. Do you know of any low carb pasta recipes? I want to make a pasta noodle without using vegetables. I’m only curios thanks for your help in advance.

  4. Catherine Kordes

    If nightshades are a problem for me do you have a substitute for the potatoes? Or recommend a great gluten free pasta? Thanks!

  5. Amy

    Dairy free? Butter and cream are both dairy.

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