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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.