Nick’s Pick | Calorie-Wise: Beef Meatball Stroganoff
with Leafy Greens & Roasted Carrots
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. One sign of a good stroganoff is that you momentarily space out with sheer pleasure while sinking your teeth into it. This calorie-counting version offers that sense of self-indulgence, while rounding this sour-creamy classic into a wholesome supper with the addition of leafy kale to the rich, mushroomy sauce and roasted carrots underneath. The main attraction remains those tender and savoury meatballs of ground beef, garnished with fresh parsley.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 200g Nantes carrots
- 120g Chopped kale
- 225g Sliced mushrooms
- 1 Shallot (or onion)
- 1 Bunch of parsley
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Milk, Mustard, Wheat
You will need:
Large pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
41 g
Saturated Fat
16 g
Sodium
600 mg
Total Carb
30 g
Sugars
12 g
Protein
42 g
Fibre
6 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Prepare & cook the meatballs
Meanwhile, roughly chop the parsley leaves and stems. Halve, peel and mince the shallot. In a medium bowl, combine the beef, ⅓ of the demi-glace, ½ the shallot, ½ the parsley, ½ the remaining spices and S&P. Form into 10 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 mushrooms and sauté, 3 to 4 min., until softened. Reduce the heat to medium. Add the kale, sour cream, remaining demi-glace and ⅓ cup water (double for 4 portions). Cook, stirring frequently, 3 to 4 min., until reduced; season with the remaining spices and S&P.
Finish the stroganoff & serve
To the pan of sauce, add the meatballs; toss well. Divide the carrots between your plates. Top with the stroganoff. Garnish with the remaining parsley. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
