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.
This recipe is
Whole 30 8 WW Freestyle Points Under 30 minutes
Gluten Free Dairy Free
- 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
- 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.
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