Creamy Beef Meatball Stroganoff
with Mushrooms, Leafy Greens & Carrots
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
This meatball stroganoff is luscious with sour cream, shallot and butter, and slick with sliced mushrooms. Let’s sidestep carby noodles, and turn up the volume on veggies instead: plenty of Nantes carrots and wilted leafy greens so that each bowl is bountiful.
We will send you:
- 250g Canadian-raised lean ground beef
- 120g Baby greens (baby spinach or kale)
- 225g Sliced mushrooms
- 1 Shallot (or onion)
- 200g Nantes carrots
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 12g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Milk • Soy
You will need:
Large pan
Oil
Salt & pepper (S&P)
1 or 2 tbsp Butter
Total Fat
32 g
Saturated Fat
13 g
Sodium
1150 mg
Total Carb
25 g
Sugars
10 g
Protein
32 g
Fibre
5 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).
- 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 often, 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.
