Carb-Wise: Creamy Beef Meatball Stroganoff
with Mushrooms, Leafy Greens & Nantes Carrots
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
Let this luscious stroganoff sweep you away. Thick and voluminous, with sour cream, shallot and butter, the sauce is slick with sliced mushrooms. It coats meatballs seasoned with our Montpellier to Moscow blend, designed for sensational savoury beef flavour. Sidestep the standard carby noodles, and turn up the volume on veggies instead. You’ll pile in Nantes carrots and wilted leafy greens so that each bowl offers a more than ample portion.
We will send you:
- 250g Canadian-raised lean ground beef
- 200g Nantes carrots
- 120g Baby greens (baby spinach or kale)
- 1 Shallot (or onion)
- 225g Sliced mushrooms
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 8g Montpellier to Moscow spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Milk, Mustard
You will need:
Large pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
13 g
Sodium
630 mg
Total Carb
25 g
Sugars
11 g
Protein
32 g
Fibre
11 g
Preparation
Mise en place
Halve, peel and mince the shallot. Halve the carrots lengthwise; thinly slice crosswise.
Prepare & cook the meatballs
In a medium bowl, combine the beef, ⅓ of the demi-glace, ½ the shallot, ½ the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Start the stroganoff
In the same pan, heat a drizzle of oil on medium-high. Add the remaining shallot and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add 1 tbsp butter (double for 4 portions); stir well. Add the carrots and mushrooms. Sauté, 4 to 5 min., until softened; season with the remaining spices and S&P. Reduce the heat to medium.
Finish the stroganoff
To the pan of vegetables, add the spinach, sour cream, remaining demi-glace and ⅓ cup water (double for 4 portions). Cook, stirring frequently, 3 to 4 min., until reduced; season with S&P. Add the meatballs; toss well.
Plate your dish
Divide the stroganoff between your bowls. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
