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