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Coconut Grass-fed Beef Stroganoff recipe photo
Coconut Grass-fed Beef Stroganoff served with fettuccini pasta and parsley

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

This version of the classic Russian dish can be divided into half for 2 meals. This recipe is good when you have company or when you want to make more than 1 meal at a time to save time.

The coconut flour is a great addition to the recipe for extra fiber. Coconut water vinegar adds flavor and tenderizes the meat, giving it a nice texture.

We used the grass-fed sirloin tip roast from our Galloway beef which was 3.8 lbs.

Servings: 10 – 12
Preparation time: 10 minutes

  • 3 tablespoons coconut oil
  • 5 cloves garlic, minced
  • 1 large onion, chopped
  • 3.8 lbs. sirloin tip roast, cut into strips
  • Salt and pepper to taste
  • 3 (8 oz) containers mushrooms, sliced
  • 1 tablespoon dill weed
  • 1/2 cup red wine
  • 1/2 cup beef or chicken stock
  • 2 tablespoons coconut water vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons coconut flour
  • 1 tablespoon tapioca flour/starch or cornstarch
  • 1 16 oz container sour cream
  • 1/2 cup chopped fresh parsley

Grease the bottom of the slow cooker pot with extra coconut oil. Set aside.

In a medium skillet heat the 3 tablespoons of coconut oil and sauté garlic and onion until browned and aromatic. About 1-2 minutes.

Place the beef strips in the slow cooker, season with salt and pepper to taste. Place onion and garlic on top of beef, then add mushrooms and dill weed. In a small bowl mix together red wine, stock, coconut water vinegar, Worcestershire sauce, tapioca and coconut flour. Pour over the beef. You can add more stock during cook time if desired.

Cover, and cook on high for 2 hours, then cook on low for 1 1/2 hours. During the last hour stir in sour cream and parsley, continue cooking until beef is tender and cooked through (each slow cooker will vary on cooking time). (You can also cook this on low for about double the time).

Serve over egg noodle or fettuccini pasta (use gluten-free if needed) with extra sour cream and topped with extra parsley if desired. Enjoy!

Recipe courtesy Marianita Shilhavy

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
This was REALLY good! Definitely different then the classic Stroganoff, but still very good. If you prefer a thicker sauce just add more starch (corn or tapioca). This whole recipe makes 2 meals for us, so we can store the leftover in the fridge and use it up slowly for different dishes or simply re-heat and serve again over pasta. 5 stars for this recipe!
# Posted By Sarah | 10/14/09 12:18 PM
Great recipe idea , love Stroganoff. Need to think up of a product that replaces the sour cream as I dont use cow dairy, shame they havent started doing a sheeps milk version in the UK yet!
# Posted By Gifted | 1/25/11 2:15 PM
Hi Gifted,
Do they have non-dairy substitute sour cream in the UK, like IMO or Chivo? I think that that might work as I have used it in another stoganoff recipe & it worked fine.
# Posted By Karen | 5/2/11 6:12 PM
Watch out for the ingredients in imitation products--many are not healthy, including soy, non-GMO etc.
# Posted By Judy | 4/21/13 4:49 PM
I was looking for the Beef Stroganoff recipe from the Traditions Coconut oil book. It is fabulous ! and grain free!
# Posted By michele | 11/14/13 6:28 PM
I'm thinking to substitute plain greek yogurt for the sour cream
# Posted By cheryl | 8/12/14 5:55 PM

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