Fallen Souffle

I LOVE beef stroganoff. I think I could actually do without the beef and just double up on the mushrooms, but that may be a different dish all together. Regardless, beef stroganoff is not the healthiest dish as it has sour cream, egg noodles, and butter to saute the mushrooms but is so good I crave it. I don’t have the nutritional facts on this but it came from the Ab’s Diet book so it must not be that bad.

This is so easy to throw together and tastes sooo good. I used whole wheat egg noodles and found I could not even tell the difference. I did throw the noodles in the beef and sauce and let it soak up the goodness a bit so I don’t know if that helped.

I steamed some brussel sprouts (I don’t know why I always crave brussel sprouts with stroganoff) and had quite a nice little meal.

Healthier Beef Stroganoff
1 1/2 pounds lean sirloin steak, cut into 1″-long strips 1/4″ thick
1 medium onion, sliced
2 1/2 tablespoons flour
1 cup sliced mushrooms
1 14 1/2-oz can nonfat beef broth
1 teaspoon Dijon mustard
1 teaspoon paprika
1 cup fat-free sour cream
4 cups cooked whole wheat egg noodles

Brown the beef and onion in a large nonstick skillet. Add the flour to the skillet and stir the beef until coated.

Add the mushrooms, broth, mustard, paprika, and sour cream to the mixture, stirring constantly until the sauce develops a creamy consistency.

Serve over noodles.

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This dinner was intended for the first round of Iron Chef Morrisville but the event has been postponed as Cory’s wife has been in labor all week with their second son. So I thought I would post this anyways because it is a great thing to make on the weekend, especially on a chilly weekend like we are expecting in North Carolina.

This is not a hard thing to prepare, it does take some time to bake depending on the size of your cut of beef but it is so worth it! The leftovers make the BEST sandwiches, just make some garlic bread on really good Tuscan bread and slap some thin slices and you are set to go. Best lunch ever!

I paired this with some roasted brussel sprouts (roasted potatoes for Evan, I gave up potatoes for Lent) and some great beer batter bread, which is even easier to put together. This would be a great meal for company because it is super easy to prepare and all cooks at the same temperature!

Perfect Roast Beef

3 pounds beef eye of round roast or bottom round roast
2 T. olive oil
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

1. Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.

2. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Notes

Regardless of the size of your roast, always cook at 375 degrees, for 20 minutes per pound.

Onion and Fontina Beer Batter Bread

1 T. olive oil
1 cup diced onion
3 cups all purpose flour
3 T. sugar
2 t. baking powder
1 t. salt
1 cup shredded fontina cheese
1 (12 ounce) bottle beer, such as amber ale
cooking spray
4 T. melted butter, divided

1. Preheat oven to 375 degrees. Spray a 9 or 10 inch loaf pan with cooking spray. I would also try making these in muffin tins.

2. In a small skillet, heat oil over medium heat and saute onions for about 6 minutes until golden. Allow to cool to room temperature.

3. In a large bowl, combine flour, sugar, salt, and baking powder. Make a well in the center of the mixture and add cooled onions, cheese and beer. Stir until just combined, it will be a little stiff.

4. Spread into greased pan and drizzle with 2 T. of melted butter. Bake for 35 minutes; brush with remaining butter and bake an additional 20 minutes until the top is golden and the center is set. Cool 5 minutes in the pan, remove and allow to continue cooling on wire rack.

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I started working part time at one of those meal assembly places and I have been inspired to start prepping some of our dinner a couple of days in advance. On Monday I prepped two meals at the same time and stuck everything in a plastic bag and threw them in the fridge until we were ready to eat them. (You could also put them in the freezer) It has really been a time saver, especially when I come home from work absolutely starving and I have no energy to think about what to make.

One meal I came up with is an Orangey Beef and Broccoli. It’s healthy, quick and tasty -so what could be better! Add some steamed rice for a complete meal, and it’s easy cleanup!

Orangey Beef and Broccoli
serves 2

Add the following ingredients to a gallon size plastic bag:
1 pound of stir fry beef
1 T. vegetable oil
2 T. orange marmalade
1/4 cup teriyaki sauce
1 T. minced garlic
1 T. minced ginger
1 T. sesame seeds

Seal bag and mix to incorporate. Keep in fridge for 2 days or put in freezer.

When ready to cook, thaw if frozen.

Heat a skillet or wok over medium high heat. Add contents of bag and cook for about 2 minutes. Add 1/2 head of broccoli to skillet and cover to allow to steam to desired doneness. Stir mixture and plate with steamed or fried rice.

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When I was putting this meal together yesterday morning I had high hopes that this would be a great dish. I have honestly never used fresh ginger until yesterday. I absolutely love the smell of it fresh and plan to use it more often now! This was simple to throw together in the morning. I like to use cheap cuts of beef, and often those that are “manager’s special” that are close to their expiration date. That may sound gross, but I promise I don’t get the icky looking ones! And I usually use them
that day.

This dish was ok, tasted like a regular pot roast to me. It was a tad on the salty side, and I used low sodium broth but probably should have used low sodium soy sauce as well. The beef was also dry, but it could be due to the thin pieces of meat I used. Evan munched on it a bit so it couldn’t have been too terribly bad.

When I make it again I will be sure to use all low sodium ingrediants and will probably only cook it for about 5-6 hours.

Crockpot Gingered Beef

1-1/2 lbs. boneless beef round steak, trimmed
4 carrots, cut into 1/2″ pieces
1 onion, chopped
3 cloves minced garlic
1 cup beef broth
1/4 cup low sodium soy sauce
1 Tbsp. grated fresh ginger root
1/4 tsp. pepper
3 Tbsp. cornstarch
Tbsp. water
9 oz. pkg. frozen sugar snap peas, thawed and drained (I omitted this but will probably add next time)
3 cups hot cooked rice

1. Cut beef into 1″ cubes. Place in crockpot along with carrots, onions and garlic. Combine broth, soy sauce, ginger root and pepper in a small bowl and mix well. Pour over beef and vegetables.

2. Cover crockpot and cook on low for 10 to 12 hours or until beef and vegetables are tender. (I would suggest doing it for maybe 6-8 hours if you have large chunk of beef.)

3. Turn crockpot to high heat setting. Mix cornstarch and water in a small bowl and stir into crockpot. Cover and cook on high for 15-20 minutes until thickened. Stir in snap peas and heat another 5-10 minutes until hot. Serve over cooked rice. 6 servings

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