If you’re ready for some comfort food, I got it right here for you!  I remember eating stroganoff from a box pretty often growing up.  It was tasty (at least at the time) and it was simple, but the ingredients were pretty questionable.

Eventually, I added “Beef Stroganoff” to my never ending list of recipes I’d like to recreate in a more healthy way.  I think I’ve had it on my list for well over a year.  Why it took me this long to get to it is beyond me!  It’s so easy to make and the ingredients are fairly simple.  Those noodles you see there?  Those are white sweet potatoes!  I used one of my favorite kitchen gadgets, the Spiralizer, to make them.  You can see the other times I’ve used the spiralizer on the blog for Zoodles and Meat Sauce, and Garlic Shrimp with Walnut and Sage Pesto Zoodles.

A little preparation will make putting this dish together really smooth.  I spiralized my sweet potatoes before I did anything else, and set them aside.  You could even do them the day before and keep them in a zip top bag in the fridge.

I know when I’m making a gravy or sauce, I like to have all my ingredients ready to go.  If I don’t do that, I always feel overly rushed trying to get everything into the pan without things burning.  It may not be as easy as the little baggy of seasoning that comes in the box, but it’s pretty darn close when you’re cooking will real ingredients!

Easy Beef Stroganoff

Course: Main Course
Servings: 4
Author: Suzie Bauer


  • 1 lb Ground Beef
  • 8 oz Baby Bella Mushrooms quartered
  • 1/2 Onion thinly sliced
  • 1 clove Garlic minced
  • 3 medium White Sweet Potatoes (about 1 1/2 lbs)
  • 6 Tbsp Ghee separated
  • 1/2 tsp Sea Salt
  • 2 Tbsp Coconut Flour
  • 1 tsp Arrowroot Flour
  • 1/2 cup Coconut Milk
  • 1/2 cup Bone Broth
  • Salt & Pepper to taste


  • Wash and peel the sweet potatoes. Use a spiralizer with the "chipper" blade inserted, to create the "noodles." Set aside. See Notes below for cooking.
  • Crumble and brown the ground beef in a large cast iron skillet over medium heat. When cooked through, remove with a slotted spoon and set aside.
  • Add 4 Tbsp ghee to the pan and saute the mushrooms, onions and garlic. Cook for about 15 minutes, stirring frequently.
  • Remove the vegetables from the pan with a slotted spoon and set aside.
  • Add enough ghee or butter to the pan to have about 2 Tbsp of melted fat.
  • Sprinkle in the coconut flour while stirring constantly with a wire whisk. Add the arrowroot and continue stirring.
  • While continuing to stir, slowly pour in the bone broth, then the coconut milk. Stir for a few minutes and allow the sauce to thicken. Add salt and pepper to taste.
  • Turn heat down to medium low and add back in the ground beef and vegetables. Stir to combine. Let reheat for 5 - 10 minutes, or until warm.


I like to start cooking the sweet potatoes while the veggies are in the cast iron pan cooking. To cook the sweet potato noodles, add water (enough that would cover all the noodles) and a large pinch of salt to a large pot. Bring water to a boil and add in the sweet potato noodles. Cook for about 8 minutes. You want the noodles to be al dente. Strain out the water with a colander over the sink and let the noodles sit to remove any remaining water.

If you’re looking for some amazing ghee, my absolute favorite is OMghee!