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Creamy AIP Beef Stroganoff Recipe

Louise | October 7
Creamy AIP Beef Stroganoff Recipe #aip

Creamy, hearty pasta dishes can be on the menu for your autoimmune diet. This creamy AIP beef stroganoff recipe is so satisfying on a chilly day.

What’s in Typical Stroganoff?

Beef stroganoff is a dish based with egg noodles covered in a sour cream-based sauce and decorated with inexpensive cuts of meat.

While delicious, it poses some problems for an autoimmune diet.

Pasta, including egg noodles, is a grain-based food and isn’t part of an autoimmune protocol.

Most stroganoff sauce contains dairy, which can be problematic for people with autoimmune problems. While you can test your tolerance for dairy with an elimination diet, dairy is so highly processed that I prefer to steer people toward dairy alternatives.

The sauce often also contains flour and vegetable oil, which everyone should steer clear of.

On the positive side, the beef is fine for autoimmune protocol. Sautéed mushrooms and onions are also perfectly fine for AIP, so no changes necessary there.

How I Made AIP Stroganoff

While AIP can get a bad rap for all the foods you can’t eat, with a little thought and recipe tinkering you can still prepare your favorites in a manner that fits with your diet.

First, we have to think about the noodles. There are a wealth of veggie noodles out there, but for this dish, I really like shirataki noodles.

When I think of stroganoff, my mind goes to thick, ribbon-like noodles. A stringy or spaghetti-type noodle just won’t have the same effect.

Shirataki noodles have a neutral taste and come in a fettuccine form. This thicker, heartier noodle works well in our AIP stroganoff recipe.

For the sauce, I steered clear of the canned stuff. It’s really difficult to find pre-packaged sauces and soups that work for AIP.

Fortunately, making it yourself is no big deal. I whipped it up using beef broth, coconut aminos, mushrooms, onions, and coconut cream.

Coconut cream, which you can get from a refrigerated can of coconut milk, helps to thicken the sauce.

The Definitive Guide to Paleo Autoimmune Protocol

Many people turn to AIP desperate to change their diet to help their condition. But, it can be overwhelming to learn what AIP entails and how to make it work in real life.

I know because I’ve been there, and I want to help you through it. Check out my definitive guide to paleo autoimmune protocol.

It will help you learn if it’s the best diet for you, as well as what you should and shouldn’t eat for optimal health.

Creamy AIP Beef Stroganoff Recipe #aip

Creamy AIP Beef Stroganoff Recipe #aip

Creamy AIP Beef Stroganoff Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Dinner, Entrée
  • Cuisine: Russian


Creamy, delicious beef ‘stroganoff’ served over shirataki noodles.


  • 2 7-oz (391 g) packs of shirataki noodles, fettuccine
  • 2 beef steaks (400 g)
  • Salt, to taste
  • 2 Tablespoons (30 ml) of olive oil
  • 2 medium onions (220 g), peeled and finely sliced
  • 2 teaspoons (4 g) of ground turmeric
  • 4 garlic cloves (12 g), peeled and finely chopped
  • 5 oz (140 g) of white button mushrooms, sliced
  • 1 Tablespoon (15 ml) of coconut aminos
  • 1 cup (240 ml) of beef broth (or water)
  • 2 Tablespoons (30 ml) of coconut cream
  • 1 Tablespoon (3 g) of fresh thyme, to garnish
  • 1 Tablespoon (15 ml) of freshly squeezed lemon


  1. Under cold, running water rinse the Shirataki then place in a simmer pot of water on the stove.
  2. Pat steaks dry and season with salt.
  3. Heat one tablespoon olive oil in a large pan and cook the steaks until browned on both sides. Remove the steaks from the pan, slice into strips, and set aside to rest.
  4. Add the remaining olive oil to the steak pan. Then add the onions and turmeric and cook over on medium heat until the onions have softened. Add the garlic and mushrooms and cook until the mushrooms have caramelized.
  5. Pour in the coconut aminos and beef broth. Bring the pan to a simmer and cook until the beef broth reduces to about a 1/4 cup. Stir in the coconut cream to thicken and enrich the sauce.
  6. Add the steak to the mixture to warm through.
  7. Drain the shirataki. Divide into two bowls. Spoon over the beef and the sauce, garnish with thyme.  Add a squeeze of lemon to perfectly finish the dish.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 771
  • Sugar: 7 g
  • Fat: 60 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 37 g
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