Beef and Mushroom Stroganoff
with sweet potato noodles / roasted balsamic broccolini

Name: Beef and Mushroom Stroganoff
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 cloves Garlic, chopped; 1/2 tsp Paprika; 1/2 tsp Coriander, ground; 1/2 tsp Salt; 1/4 tsp Arrowroot powder; 1/4 tsp Black pepper; 8 oz Mushrooms, any button, halved or quartered if large; 1 tsp Thyme leaves, fresh; 3 Tbsp Butter; 1 Tbsp Oil, cooking; 1 lb Beef, ground and lean; 2 cups Stock, any type; 1 lb Sweet potatoes, spiralized (sub zucchini noodles); 1 Tbsp Oil, cooking; 1 lb Broccolini, trimmed (sub broccoli florets); 1 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; 1/2 tsp Red pepper flakes (opt); 2 tsp Lemon juice

Active: 45 Total: 45

Original GF Paleo Vegetarian

We've done several versions of this creamy comfort food. This one aims to simplify your prep by using ground beef and sliced mushrooms. For an alternative, check out this one with Swiss chard and mushrooms served over chicken or this one with cubed beef. This version was last featured in 2020.

Ingredients

Metric

Servings:

Beef and Mushroom Stroganoff:

Garlic - 3 cloves , chopped
Paprika - 1/2 tsp
Coriander, ground - 1/2 tsp
Salt - 1/2 tsp
Arrowroot powder - 1/4 tsp
Black pepper - 1/4 tsp
Mushrooms, any button - 8 oz , halved or quartered if large
Thyme leaves, fresh - 1 tsp
Butter - 3 Tbsp
Oil, cooking - 1 Tbsp
Beef, ground and lean - 1 lb
Stock, any type - 2 cups

Sweet Potato Noodles:

Sweet potatoes - 1 lb , spiralized (sub zucchini noodles)
Oil, cooking - 1 Tbsp

Roasted Balsamic Broccolini:

Broccolini - 1 lb , trimmed (sub broccoli florets)
Oil, cooking - 1 Tbsp
Vinegar, balsamic - 2 tsp
Red pepper flakes (opt) - 1/2 tsp
Lemon juice - 2 tsp

Prep

Sweet potatoes - Turn sweet potatoes into 'noodles' with a spiralizer. (Can be done 1 day ahead)
Broccolini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make seasoning - Combine paprika, ground coriander, salt, arrowroot powder, and black pepper. (Can be done up to 5 days ahead)
Mushrooms / Thyme leaves - Prep as directed. Store separately. (Can be done up to 3 days ahead)

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Make

Heat oven to 425F / 218C.
Toss broccolini with cooking oil (portion for broccolini), vinegar, red pepper flakes, and some salt and pepper. Spread out on a sheet pan and roast until tender, 15 to 20 minutes.
While broccolini roasts, heat a Dutch oven or large skillet with oil (portion for sweet potatoes) over medium heat. Add sweet potatoes with some salt and saute just until tender, 3 to 4 minutes. Transfer sweet potatoes to a serving plate and return pan to heat.
To heated pan, add butter and then mushrooms. Saute mushrooms until golden brown and very tender, 6 to 8 minutes. Season with some salt and set aside (on a different plate from sweet potatoes).
Return pan to heat and add cooking oil (portion for stroganoff).
Add beef and saute, breaking it apart, until nearly cooked through, 7 to 8 minutes.
To beef add garlic and thyme leaves and stir until fragrant, ~1 minute. Sprinkle seasoning mixture over beef and stir until no dry spots remain.
Add stock and reserved mushrooms to the pan and bring to a simmer, scraping up any brown bits on the bottom of the pan. Simmer until thickened but still saucy, 3 to 4 minutes. Taste and season with some salt and pepper.
Toss broccolini with lemon juice.
Serve stroganoff over sweet potato noodles with broccolini on the side. Enjoy!

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Beef and Mushroom Stroganoff with sweet potato noodles / roasted balsamic broccolini