Beef and Kale Stroganoff

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Kale.  Yes, I know it’s one of those trendy health foods everyone seems to be into right now.  Don’t worry, I’m not going to go on about the benefits and this and that of the hardy green vegetable.  It took me a while to like kale, and a lot of experimentation in the kitchen.  I don’t care for it raw, but found that when cooked and added to other dishes, it’s a nice way to bulk up a meal.  So give kale a chance with this beef and kale stroganoff.

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Beef and Kale Stroganoff

Bulk of the classic, rich, creamy stroganoff with some fresh kale. I promise, your kids won't mind.

Course Main Course

Cuisine Russian

Keyword Clean Eating, Gluten Free, Nut Free, WW Friendly

Total Time 30 minutes

Servings 4

Calories 403kcal

Equipment

• large skillet

Ingredients

• 3 cups kale stems removed
• 2 tbsp butter or ghee divided
• 10 oz baby bella mushrooms sliced
• 1 tsp salt divided
• 1.5 lbs rib eye or tenderloin cut into pieces
• 3/4 cup beef broth
• 1 tbsp tomato paste
• 2 tsp yellow mustard
• 1/2 tsp pepper
• 1 tsp onion powder
• 1/2 cup coconut milk (use full fat)
• 1 tbsp parsley chopped

Instructions

• Steam the for 6-8 minutes, tossing a couple of times during steaming, and cook until tender and then set aside.
• Meanwhile, in a large skillet, heat one tablespoon ghee in a large skillet over medium heat. Add mushrooms and sautee until browned, about 6-8 minutes. Set aside and keep warm.
• Return pan to stove and add second tbsp of ghee. When melted, add beef to pan in one layer.  Season the meat with salt and allow the meat to brown really well on one side.  When bottom of meat is browned, stir and cook for 1-2 more minutes. Set meat aside with the mushrooms.
• Add beef stock to the pan and use a wooden spoon to scrape up and brown bits from the bottom. Stir in the tomato paste, mustard and black pepper. Cook the sauce on medium heat for 5-8 minutes to reduce it slightly. Turn the heat off and stir in the coconut milk until well-combined.
• Add mushrooms, kale, and meat to pan. Stir until everything is mixed well and coated with sauce and then top with parsley.

Notes

This plan is 12 Green, Blue, or Purple WW Points

Jump to Nutritional Information

 I love stroganoff.  It was one of the first dished I made for my husband.  This version bulks up the vegetable content with some hearty kale, and is Whole 30 thanks to the coconut cream (but you can substitute for a more traditional taste sour cream or Greek yogurt for a lighter version).

Remove the steam from your kale and tear it into smaller pieces.  Steam the kale for 6 to 8 minutes.  Toss the kale a few times during steaming to steam evenly.  Cook until tender and then set aside.

 What’s stroganoff without mushrooms?  I know this is a kale stroganoff, but I wasn’t about to leave these babies out!  While the kale is cooking, heat one tablespoon of ghee (you can substitute butter or margarine) in a large skillet over medium heat.   Add mushrooms and sautée until browned, about 6 to 8 minutes. Set the mushrooms aside and keep warm.  

  Return pan to stove and add second tbsp of ghee.  When melted, add beef to pan in one layer.  Season the meat with salt and allow the meat to brown on one side.  When bottom of meat is browned, stir and cook for 1-2 more minutes. Set meat aside with the mushrooms.

  Add beef stock to the pan and use a wooden spoon to scrape up and brown bits from the bottom.

  Stir in the tomato paste, mustard and black pepper. Cook the sauce on medium heat for 5-8 minutes to reduce it slightly. Turn the heat off and stir in the coconut milk until well-combined.

 Add mushrooms, kale, and meat to pan.

 Stir until everything is mixed well and coated with sauce and then top with parsley.  If you’re not following a gluten/grain free plan, serve over egg noodles or pasta.  If you are avoiding pasta, try serving over zoodles.

This dish fits so well into our winter and early spring meal plans. Does it fit into yours? Not sure? You can always just forget meal planning by getting one of ours. Check out our latest meal plans.

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