This recipe holds a special place in my heart, as beef stroganoff was one of my favorite recipes that my mom made when I was a kid. I haven’t had beef stroganoff in years, as it typically includes ingredients that I avoid, but I was determined to recreate my childhood favorite in a paleo-friendly way! This recipe is so comforting, and eating it takes me right back to my childhood.
The original recipe for this dish belonged to my grandmother and was written in a way that the ingredients were a “dash of” or no measurement was really given at all. It also included worcestershire sauce (which typically contains gluten) as well as sour cream. It took some trial and error to get this recipe to taste exactly as I remembered (without gluten or dairy), but I’ve made it over a half dozen times already, and I can tell you that not only does it taste amazing, but it’s become a favorite in my house!
I have yet to find a gluten-free version of Worcestershire sauce that stands up to my taste test, and that’s exactly why I created a paleo-friendly version in my eBook, Get Sauced! This recipe was a tough one to get right, but now that I’ve figured it out, it only takes a few minutes to make! It also happens to be whole 30 compliant. Of course you can use store-bought Worcestershire sauce, however, I can’t promise that it will taste as good as my version!
I grew up eating beef stroganoff with egg noodles, but I’ve actually found that zucchini noodles (zoodles) taste amazing along with it! Not only do you get the benefit of sneaking in an extra veggie without even really realizing it, but this dish is so rich and filling that the zoodles really help to balance it all out. If you don’t have zucchini on hand, you could easily substitute spaghetti squash, or even white rice or gluten-free pasta. It’s also just as delicious on its own. This recipe is so good, there’s really no wrong way to serve it!
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