Ground Beef Stroganoff
with baked sweet potato / balsamic green beans

Name: Ground Beef Stroganoff
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Sweet potatoes, medium, sliced in half lengthwise; 2 cloves Garlic, chopped; 4 leaves Sage, fresh, finely chopped; 1/2 tsp Arrowroot powder; 1/2 tsp Paprika, smoked; 1/2 tsp Coriander, ground; 1 Tbsp Oil, cooking; 1 lb Beef, ground; 1 1/2 cups Stock, beef (sub any type stock); 1 lb Green beans, trimmed; 1 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; 1/4 tsp Red pepper flakes (opt); 1 tsp Lemon juice

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Saucy, comforting beef stroganoff is a classic cool-weather dish but can take a long time to cook. We've made this version weeknight-friendly by using quick-cooking ground beef instead of the traditional cubed beef. This version is served over roasted sweet potato halves for a paleo-friendly twist. (A version of this recipe using cubed beef was featured in 2018.)

Ingredients

Metric

Servings:

Ground Beef Stroganoff over Baked Sweet Potato:

Sweet potatoes, medium - 4 , sliced in half lengthwise
Garlic - 2 cloves , chopped
Sage, fresh - 4 leaves , finely chopped
Arrowroot powder - 1/2 tsp
Paprika, smoked - 1/2 tsp
Coriander, ground - 1/2 tsp
Oil, cooking - 1 Tbsp
Beef, ground - 1 lb
Stock, beef - 1 1/2 cups (sub any type stock)

Balsamic Green Beans:

Green beans - 1 lb , trimmed
Oil, cooking - 1 Tbsp
Vinegar, balsamic - 2 tsp
Red pepper flakes (opt) - 1/4 tsp
Lemon juice - 1 tsp

Prep

Sweet Potatoes / Garlic / Green beans - (If prepping right before cooking, get sweet potatoes roasting before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Sage - Finely chop sage. (Can be done up to 3 days ahead)
Prep stroganoff seasoning - Combine arrowroot powder, paprika, and coriander in a small bowl.

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Make

Heat oven to 425F / 218C.
Brush the cut side of the potatoes with some cooking oil. Place potatoes cut-side down on a sheet pan. Transfer to oven and roast until potatoes are fork-tender, 25 to 30 minutes.
After sweet potatoes have been roasting for a few minutes, toss green beans with cooking oil (portion for beans), vinegar, red pepper flakes, and some salt and pepper. Spread on a second sheet pan and roast, shaking pan halfway through cooking, until beans are tender, 20 to 25 minutes.
When sweet potatoes and green beans have been roasting for about 10 minutes, heat a large saute pan with oil (portion for stroganoff) over medium-high heat. Add beef and saute, breaking it apart, until nearly cooked through, 6 to 8 minutes. Drain off any excess oil and return beef to heat. Season with some salt and pepper.
Stir garlic and sage into beef and continue cooking for 1 minute more.
Add arrowroot powder, paprika, and coriander and stir into beef until no dry spots remain.
Pour stock over beef, scraping up any brown bits on the bottom of the pan. Bring to a simmer. Simmer until the sauce forms a thick gravy, 3 to 5 minutes. Taste and season with some more salt and pepper, if needed.
Remove green beans from oven and squeeze lemon juice over top.
Place sweet potato halves, cut-side up, on serving plates. Mash them slightly with a fork. Spoon beef over potatoes. Serve green beans on the side. Enjoy!

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