Hot and spicy stroganoff is a peppery Paleo twist on the classic — rich, creamy, and fast enough for a weeknight. Ground beef and browned mushrooms simmer in a tomato-and-herb sauce thickened with arrowroot, then cool down with thick coconut cream and a serious Tabasco kick. Serve it over spaghetti squash or fiery fried 'rice'.
Hot and Spicy Stroganoff
This dish puts a pepped-up Paleo twist on a classic stroganoff recipe by featuring ground beef and mushrooms and a whole lot of spice! Fresh herbs like thyme and rosemary complement the heat of the cayenne-red pepper-Tabasco trio magnificently. This rich and succulent yet homey meal comes together in just minutes, but tastes like it took days to prepare. Serve over some Paleo pasta like spaghetti squash used in the Bolognese over Spaghetti Squash recipe, or over some Fiery Fried “Rice,” found in Chapter 5. A little nutmeg and tarragon will add a nice lift to this spiced dish, so feel free to experiment!
Serves 3–4
2 tablespoons (30 ml) clarified butter
1 tablespoon (15 ml) olive oil
8 ounces mushrooms, sliced
1 large onion, diced
1 pound (454 g) lean ground beef, browned
2 tablespoons (30 ml) tomato paste
11⁄2 teaspoons (10 ml) thyme
11⁄2 teaspoons (10 ml) rosemary
11⁄2 teaspoons (10 ml) cayenne pepper
1⁄2 teaspoon (10 ml) red pepper flakes
4 cloves garlic
1 tablespoon arrowroot powder
11⁄4 cups (960 ml) beef stock
2⁄3 cup (720 ml) thick coconut cream
2 tablespoons (30 ml) Tabasco sauce
Salt and pepper, to taste
- In a skillet, melt the butter with the olive oil, and add the mushrooms and onion. Sauté until slightly softened and browned around the edges.
- Add the browned ground beef to the pan, followed by the tomato paste, thyme, rosemary, cayenne, red pepper flakes, and garlic. Sauté for 3–4 minutes, then reduce heat to medium. Sprinkle arrowroot powder over meat mixture and stir until thoroughly combined, and then add the beef stock. The sauce will begin to thicken as it comes to a simmer. Reduce heat and simmer for about 4–5 minutes, then remove from heat and allow to cool.
- Stir in the thick coconut cream and Tabasco. Sprinkle with salt and pepper, and serve over Spaghetti Squash (found in the Bolognese over Spaghetti Squash recipe), or over Fiery Fried “Rice” (see recipe in Chapter 5), or alongside a medley of roasted vegetables.
Pro Tips
- Let the pan cool slightly before stirring in the coconut cream and Tabasco — boiling the cream makes the sauce split instead of staying silky.
- Sprinkle the arrowroot powder directly over the meat and stir until no white streaks remain before adding stock; that's what thickens the sauce without lumps.
- Brown the mushrooms and onion until their edges caramelize — it's what gives this quick dish its slow-cooked depth.
- A pinch of nutmeg and tarragon at the end adds a lovely lift if you want to experiment beyond the thyme and rosemary.
Frequently Asked Questions
What should I serve over stroganoff?
Spaghetti squash or Fiery Fried 'Rice' are the recipe's Paleo pairings; a medley of roasted vegetables works just as well alongside.
How spicy is it?
Genuinely hot — a cayenne, red pepper flake, and Tabasco trio. The coconut cream smooths the edges, but the heat is front and center.
Can I use ground turkey instead of beef?
Yes, though the dish is richer with beef. If using turkey, add a little extra coconut cream at the end to compensate for the leanness.
How long does it keep?
Up to 3 days in the fridge. Reheat gently — high heat will make the coconut cream separate.
Recipe Card
Ingredients
Method
- In a skillet, melt the butter with the olive oil, and add the mushrooms and onion.
- Sauté until slightly softened and browned around the edges.
- Add the browned ground beef to the pan, followed by the tomato paste, thyme, rosemary, cayenne, red pepper flakes, and garlic.
- Sauté for 3–4 minutes, then reduce heat to medium.
- Sprinkle arrowroot powder over meat mixture and stir until thoroughly combined, and then add the beef stock. The sauce will begin to thicken as it comes to a simmer.
- Reduce heat and simmer for about 4–5 minutes, then remove from heat and allow to cool.
- Stir in the thick coconut cream and Tabasco.
- Sprinkle with salt and pepper, and serve over Spaghetti Squash (found in the Bolognese over Spaghetti Squash recipe), or over Fiery Fried “Rice” (see recipe in Chapter 5), or alongside a medley of roasted vegetables.
