Beef & Kale Stroganoff

Beef and Kale Stroganoff | Whole-Fed Homestead | Gluten-free, grain-free, Paleo, healthy quick dinner!
I just… really love kale. I know a lot of people don’t- they think that it’s old news, yesterday’s vegetable, yadda yadda. I whole-heartedly disagree. Kale is awesome and I put it in all the things. Not only because it tastes good, but because it is loaded with nutrients! Case in point: Beef & Kale Stroganoff. Supporting evidence also includes: Kale and Mushroom Rice SaladBacon, Sausage and Ham Omelette Rollup with Kale, and Kale Flakes.

This year I grew a new-to-me variety called Scarlet Kale and it has quickly become my favorite. It’s tender and has a really clean, slightly broccoli-ish taste, and it is the most gorgeous vibrant scarlet purple color. It’s so beautiful that I think I will add it to some of the landscaping next year! You can even grow this in a big pot if you don’t have a garden! Try it yourself, find seeds —> here.

Beef and Kale Stroganoff | Whole-Fed Homestead | Gluten-free, grain-free, Paleo, healthy quick dinner!

Beef & Kale Stroganoff

3 cups chopped kale (stems removed)
3 Tbs butter or cooking fat, divided
10 oz sliced baby bella mushrooms
1 tsp sea salt, divided
1.5 lbs tender cut of beef or venison steak, cut into pieces
3/4 cup flavorful beef stock or broth
1 Tbs tomato paste
2 tsp yellow mustard
1/2 tsp ground black pepper
1 tsp onion powder
1/2 cup sour cream or full fat coconut milk (although sour cream is preferred)
1 Tbs fresh chopped parsley

Steam the kale (I use a stove-top pot with a steamer insert) for 6-8 minutes, tossing a couple of times during steaming, and cook until tender and then set aside.

We’ll cook the mushrooms and meat all in one pan, working in batches: heat one tablespoon butter or cooking fat in a large skillet over medium heat and saute the mushrooms until they are nicely browned, about 6-8 minutes. Sprinkle with a pinch of salt and set the cooked mushrooms aside on a plate.

To the still hot pan, add one more tablespoon butter or cooking fat and place half the meat into the pan in a single layer. Season the meat with 1/2 tsp sea salt and allow the meat to brown really well on one side (leave it alone, don’t touch it!), then stir the meat around and cook for 1-2 more minutes. Set this first batch of meat aside with the mushrooms. Again add one more tablespoon cooking fat and cook the remaining meat just like the first batch. When finished,  remove the second batch of meat from the pan and set aside.

While the pan is still hot, immediately add 3/4 cup of beef stock to the pan and use a wooden spoon to scrape up and brown bits from the bottom of the pan. 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 sour cream until well-combined. Add back in the steamed kale, mushrooms, and meat. Stir until everything is mixed well and coated with sauce and then top with parsley.

Serve as is, no noodles are even needed! Goes great with a simple side salad.

Want more from the homestead?

Cherry tomatoes feature       Basil Butter Roasted Potatoes Feature       The Everything Cast Iron Guide Feature

This post may contain affiliate links, which means that if you click through them and end up purchasing an item (any item, not necessarily the one I recommended even!)  I may receive monetary or other compensation. The price you pay is unaffected by using this link, and buying stuff you were going to get anyways through an affiliate link is a great way to support your favorite blogger and fellow homesteader! Thanks!

Instagram Collage Whole Fed Homestead

Comments

  1. Nicole says

    I wasn’t a fan of this dish and I wanted to be so badly. It didn’t have that true stroganoff taste that I hoped it would. It tasted more like a tomato coconut cream sauce

    • crystal@wholefedhomestead says

      Yeah… the sour cream really makes it. Coconut milk is only a last resort if you can’t tolerate dairy. Sorry it wasn’t a winner for you!

  2. Erin says

    Would using a good home made yogurt with lots of tang be a good substitute for the sour cream? Yogurts cultured for 24 hours at home are almost completely devoid of lactose, which makes them easier on usually lactose intolerant tummies.

  3. Jamie says

    This was soo good! You definitely need the sour cream. I bought coconut to make it with but used sour cream because I had some on hand. I used venison tenderloin and I also used chicken broth instead of beef. I ate it over zucchini noodles because I needed something extra. I thought it tasted like the real deal!

  4. Tammy says

    I am a lazy cook. Might this work if I throw everything (except the sour cream ) into the crockpot? I may give it a try.

    • crystal@wholefedhomestead says

      I think that sounds like a great idea! Bet it will turn out spectacular. Yes, I would stir the sour cream in at the very end after the heat is off. It might be a little “soupier,” although I’m not sure…so you might have to pour off a little liquid at the end if it’s swimming. -Crystal

Leave a Reply

Your email address will not be published. Required fields are marked *