Beef and Kale Stroganoff

Beef and Kale Stroganoff

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. 

Cuisine

American

Serves

4

Dish Type

Main

Time

30 minutes

 

This recipe is

Whole 30             8 WW Freestyle Points                  Under 30 minutes           

Gluten Free        Dairy Free          

 Ingredients

  • 3 cups chopped kale, stems removed
  • 2 tbsp ghee, divided
  • 10 oz sliced baby bella mushrooms
  • 1 tsp sea salt, divided
  • 5 lbs tender cut of beef, like rib eye or tenderloin, cut into pieces
  • 3/4 cup beef stock or broth
  • 1 tbsp tomato paste
  • 2 tsp yellow mustard
  • 1/2 tsp ground black pepper
  • 1 tsp onion powder
  • 1/2 cup full fat coconut milk
  • 1 tbsp fresh chopped parsley

 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.

 

 Ingredients for Beef and Kale Stroganoff
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).
Kale steaming
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.
 Mushrooms sauteing for Beef and Kale Stroganoff
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.  
 Beef cooking in pan.
 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.
 Beef stock being added to pan to make sauce for Beef and Kale Stroganoff
 Add beef stock to the pan and use a wooden spoon to scrape up and brown bits from the bottom.
 Tomato paste, mustard, and spices for Beef and Kale Stroganoff
 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.
 All together now!  Beef, Mushrooms, Kale, and sauce for stroganoff
Add mushrooms, kale, and meat to pan.
Beef and Kale Stroganoff in pan ready to be served. 
 
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.

 

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