Ground Beef Stroganoff
with baked sweet potato / balsamic green beans
Ingredients
- 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)
- Green beans - 1 lb, trimmed
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Lemon juice - 1 tsp
Nutrition Facts
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!
Nutrition Facts
Reviews
Ratings
Most Helpful
Subbed ground turkey for ground beef, and used chicken stock. Picky kids ate it and adults thought it was pretty good, too. Super filling. Next time adults will try on a baked potato.
1 Helpful41 reviews
This was quick and easy and definitely has potential. In my opinion, the smoked paprika ruins it... I will certainly try this again but will sub it out for regular.
0 HelpfulI think i would try it over rice next time as the pasta was pretty plain. Maybe if it hadn't gotten so thick, maybe it would have mixed with the pasta better.
0 HelpfulDelicious and so easy!! I used macaroni because i didn't have egg noodles. While I am sure egg noodles would have been better, I would make again with either. Highly recommend!
0 HelpfulVery bland it did not use classic onion and mushroom flavors. It was edible but not enjoyable.
0 HelpfulThe flavors/spices called for don't go together. I actually almost vomited trying to eat this.
0 HelpfulI think that I don’t care for smoked paprika. I like my moms beef stroganoff recipe a lot better.
0 Helpful