Beef Stroganoff with Celeriac Noodles

gluten freemeat & poultrypaleo
Beef Stroganoff with Celeriac Noodles

Beef Stroganoff with Celeriac Noodles

Last night for Valentine’s Day, Lu and I went to a new restaurant that recently opened up in Jersey City called Talde.

I’m pretty sure I had the best brussels sprouts I’ve ever eaten last night. And I eat a lot of brussels sprouts. Between the pork and pretzel dumplings and my whole branzino, my tastebuds were in heaven.

This morning, I even made pancakes, so I guess Valentine’s Day is a weekend event?

Beef Stroganoff with Celeriac Noodles

Well, now, I’m sharing a recipe that’s rich, flavorful and seemingly decadent, but of course, instead, it’s healthy!

A couple weeks ago, I asked you on Instagram if you had any recipe requests. While I have a long list of ideas, I love to make recipes that I know you all want. Afterall, one of the best things about spiralizing is that it allows us to recreate our favorite, indulgent dishes into a healthier alternative.

So, on that Instagram picture, someone asked for a beef stroganoff. Today, we make stroganoff.

Beef Stroganoff with Celeriac Noodles

Typically stroganoff, a Russian dish, is made with sour cream, which, I’ve never enjoyed. Whenever Lu and I order nachos, tacos or anything that comes with sour cream, we always scoop it off or say “no sour cream, please!”

Instead of sour cream, I’m using coconut milk in this recipe which not only pleasantly thickens the stroganoff, it adds another level of flavor and provides more nutrients.

The celeriac noodles add a refreshing taste that complements the heaviness of the beef. Plus, celeriac noodles look like spaghetti, right?

Beef Stroganoff with Celeriac Noodles

And, of course, my favorite part of this recipe is that it’s a one-pot wonder (if you don’t know already, I love to cook but I hate to clean!)

Nutritional Information & Recipe


Beef Stroganoff with Celeriac Noodles

Prep Time20 mins
Cook Time1 hr
Servings: 4


  • 1 pound top sirloin steak cut into strips (about 1/4”)
  • 1.5 tablespoons extra virgin olive oil
  • 1 medium onion diced
  • 8 oz sliced button mushrooms
  • 2 minced garlic cloves
  • 1/4 cup red wine
  • 1 cup beef broth
  • ½ tablespoon Worcestershire sauce
  • ½ tablespoon tomato paste
  • ½ tablespoon Dijon mustard
  • salt and pepper to taste
  • ½ tablespoon paprika
  • ¼ teaspoon dried thyme
  • 2 large celeriacs
  • 1/2 cup canned coconut milk
  • 2 tablespoons freshly minced parsley


  • Heat a large skillet over medium heat and add in 1 tablespoon of the olive oil. Add in the strips of beef and cook on each side for two minutes or until golden brown and then set aside. Be careful not to crowd the meat as it cooks - you may have to cook in batches.
  • Add in a half tablespoon of olive oil and add in the mushrooms and onions, cooking for 3-5 minutes or until onions are translucent. Add in the garlic and cook until fragrant, about 30 seconds. Set aside once cooked.
  • Add in the cooked beef, red wine, beef broth, Worcestershire, tomato paste, mustard, salt, pepper, paprika and thyme. Bring to a boil, reduce to a simmer, pour in the coconut milk and cook for 30-40 minutes or until thickened.
  • While the stroganoff cooks, peel and spiralize the celeriacs, using Blade B. Trim the noodles using a kitchen scissor and set aside in the refrigerator until ready to use.
  • While the mixture cooks, place a large skillet over medium heat and add in the last tablespoon of olive oil. Once oil heats, add in the celeriac, season with salt and pepper and cover, cooking for 7-10 minutes or until cooked to al dente, uncovering to toss occasionally.
  • Once the stroganoff is cooked, divide the celeriac into bowls and top with equal amounts of beef stroganoff. Garnish each bowl with parsley.

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Laurie says:
Meant to say sour cream.
Laurie says:
Is celeriac a hard veggie? My spiralizer ha such a jar Tim with anything too firm. Like sweet potatoes!
Ali Maffucci says:
Yes, it's a hard root veggie! Make sure you peel it completely and slice the ends off before spiralizing, that will help with leverage!
Laurie says:
Thanks, I'm excited to try it!
Karen says:
"complements," not "compliments"
Ali Maffucci says:
You beat me to it, I was literally editing this post and reloaded it and saw your comment!
Teresa LeVasseur says:
This recipe looks great! I was just wondering what kind of coconut milk you used. Did you use a canned pure coconut milk (found in usually in ethnic cuisine aisles at the grocery store) or one of the coconut milk drinks that are sold in a carton (usually near dairy milk cartons)? There is a big difference between the two. Thank you!
Ali Maffucci says:
Canned coconut milk! Thanks for the question, I'll clarify in the recipe!
Teresa LeVasseur says:
Thanks for the speedy reply! (btw, I just made your parsnip noodles and tuna dish and it was awesome!) says:
I think the recipe is written off? When do you put the beef and the onion mixture back in?? Looks yummy!
Ali Maffucci says:
You add it in with the broth, I've updated - thank you!
Laurie says:
Ali simply asked if anyone had seen the movie,and what they thought of it. And since you are giving your opinion on both the movie and the books, that must mean you have seen and read them. But now you can't support her? Seems unfair.
Ali Maffucci says:
Thank you for the support. I omitted the comment, since I didn't want to offend anyone!
Thank you so much Ali, it is greatly appreciated. The movie has caused so much division and I hated to see it associated with your wonderful post and website. I'm happy that I can share and pin and link your post! Thank you!
Leah says:
Does it really take 2 hours? Is that just a typo...? I added it up in my brain and it seems closer to 1 hour & 15 minutes or so? Am I missing something? :)
Rachel says:
This looked so good that I went to the grocery store to get the stuff today. I did it like I do normal braises and I browned the beef, set it aside. Cooked the veggies. Added the broth/wine and then put the beef back in. I also used Greek yogurt instead of the coconut milk. It didn't thicken (maybe because of my sub) so I added butter and flour mashed together. Also steamed the celeriac as it wasn't cooking very quickly. The flavors were fantastic and I just loved the celeriac with the stroganoff. It lightened it up and made it feel like very fresh and healthy comfort food.
This looks fabulous! I love stroganoff!
Stacey says:
Please make a video of you spiralizing a celeriac!
Alison Hayes says:
Really loved this recipe! Used a bit of creamed coconut as we had some in. Didn't manage to eat a whole celeriac between the two of us so froze some for later! Thanks for the inspiration!
Ananda says:
What veggie do you recommend if we can't find celeriac?
Marianne says:
Could this be dong in CP?
Julie says:
That. Was. SO. Good! I needed a break from grilled food for a night (summer problems) and with today's rainy day, decided to make this. It was fantastic!!!
Sue says:
Is there a conversion for cups into grams? Love the recipes x
Kat says:
This recipe looked so delicious, but something didn't pan out when I made it last night as the sauce never thickened, and spiralizing the celeriac was very difficult. I will try it again, but instead of diced onion, I will either finely slice or spiralize the onion, use a mix of butter an olive oil for all the sauteing, and add a little more tomato paste.
Ashley Brooke says:
Made this tonight and absolutely loved it! It came out great! Excellent way to start the post-holiday health kick.
michelle jadaa says:
would it freeze well?
Kyle says:
Wow! This was so tasty! I used more oil to cook the beef and it turned out great. I did that so it wouldn’t stick to the pan. Maybe not necessary but worked fine and did not harm the end result. I have the KitchenAid Spiralizer attachment and it failed on the celeriac. I think I will get the one Ali uses as it seems to be able to handle a much greater variety of vegetables, produce less waste, and requires less prep. Don’t forget to add the onion and garlic mixture back in at the end of step 3. That part is missing from the instructions.

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