Paleo beef stroganoff over sweet potato mash


Benji’s Bar-B-que Shack is shaking things up and doing things differently. “Best of the west of the Mississippi,” they are a 24-hour restaurant taking pride in their “unmatched Georgia style barbeque” their model is a quick serve type model. They also offer a butcher shop and a gift shop offering dog treats.

Paleo Beef Stroganoff

3 tablespoons unfiltered coconut oil

1 pound of trimmed New York Strip

½ oz coarse black pepper

½ oz onion powder

½ oz granulated garlic

½ oz chili powder

1 large onion, diced

6 cloves garlic, minced

2 oz Worcestershire Sauce 

4 oz homemade beef broth 

8 oz white mushroom, sliced

4 oz Almond milk 

Juice of half lemon

1 tsp sea salt (optional)


Sweet Potato Mash

8 sweet potatoes cubed

2.5 tbsp unfiltered coconut oil 

2 tsp cinnamon

2 oz unfiltered raw honey 

¼ cup almond milk, unsweetened

½ teaspoon kosher salt

½ oz coarse black pepper

1 teaspoon of sea salt


Bone Broth

Beef bones

unfiltered coconut oil 



Sea Salt

Coarse Black Pepper

Granulated Garlic

Bay leaf 




Paleo Beef Stroganoff Sauce


  • Heat coconut oil in a cast iron skillet over medium heat.
  • Add the onions, mushrooms, and garlic. Saute for ~5-7 minutes then add all of the remaining ingredients. 
  • Bring the mix to a boil, then reduce the heat to low and cover the pot. Cook for ~15 minutes.
  • Remove the lid, and stir. Cover and cook for an additional 10 minutes or until the sauce has reached your desired consistency.


Sweet Potato Mash


  • Place cubed sweet potatoes in a large pot and cover with ~ 2 inches of water over potatoes. 
  • Add a tablespoon of coconut oil and a teaspoon of sea salt to the water. Bring to a boil over high; reduce to medium heat and simmer until tender (~20 minutes).
  • Remove from heat. Drain and return potatoes to pot. 
  • Combine coconut oil and cinnamon.

Mash sweet potatoes, and add remaining ingredients. Stir/whip until smooth. Drizzle with coconut oil/cinnamon mixture and honey, then gently stir. Garnish with parsley and serve with beef stroganoff



New York Strip Steak


  • Heat coconut oil in a cast iron grill skillet over medium-high heat.
  • Season meat to your liking (granulated garlic, sea salt and coarse black pepper)
  • Grill on each side for 3 minutes. Remove meat and let it rest for 7 mins. Slice meat and serve sauce over the top. 



Bone Broth


Spread coconut oil on bones. Season to liking. Roast in 400-degree oven for 60 mins, turning bones at 30 mins. 


Cut veggies in half, add bones over veggies in crockpot. Fill water 2 in above and cook on high for 12 hours. Strain and enjoy. 

For more information visit 

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