Russian Lunch: Hearty Beef Stroganoff and Garlicky Creamed Kale Salad

Ingredients

• 1 pound beef tenderloin, cut into thin strips
• 8 oz white mushrooms, sliced
• 2 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sour cream
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 4 cups kale, torn into bite-sized pieces
• 3 tbsp butter
• 4 cloves garlic, minced
• 2 oz feta cheese, crumbled
• Fresh parsley, for garnish

Instructions

1. 1

   In a large pan, heat the vegetable oil over medium-high heat. Add the beef and cook until browned on all sides, about 3 minutes. Remove from the pan and set aside.

2. 2

   Add the sliced mushrooms to the same pan and cook for 4-5 minutes or until they release their moisture and become tender. Remove from the pan and set aside with the cooked beef.

3. 3

   In the same pan, add the chopped onion and cook for about 2 minutes or until softened. Add the garlic and cook for another minute.

4. 4

   Stir in the sour cream and Dijon mustard, then add the cooked beef and mushrooms back into the pan. Season with salt and pepper to taste. Cook for another 2-3 minutes until everything is heated through. Remove from heat.

5. 5

   In a separate large bowl, melt the butter over medium heat. Add the garlic and cook for about 1 minute or until fragrant. Add the torn kale and cook until it begins to wilt, stirring occasionally, about 4-5 minutes. Season with salt and pepper to taste. Stir in the crumbled feta cheese and cook for another minute. Remove from heat.

6. 6

   To plate, divide the creamed kale salad among four plates, then spoon the beef stroganoff over the top. Garnish with fresh parsley and serve immediately.