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 Salad, Bacon, 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 & 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.
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