Tag Archives: beef

Easy Steak Marinade

Well today is my birthday. And since it’s my birthday I was thinking of what I wanted for dinner. My husband and I will be going to my favorite restaurant, EVO,  on the weekend but for tonight I needed a dinner plan. Have to eat anyway so it may as well be my favorite, all time, go to dinner. Steak and mashed potatoes. Ever since I was a kid and even when I got older and went away to college I always wanted steak and mashed potatoes for my dinner. So off to the supermarket I went this morning to get a couple of rib eyes. I usually buy ribeyes when they are on sale and stash them in the freezer. So when I went to the supermarket I was beyond shocked at the regular price of them! Needless to say I didn’t get them. I instead went for a steak my Mom used to make for us all the time as kids growing up. Chuck steak. It is much cheaper and it really isn’t all that bad. I used to by them in college too. So I figured why not. And to be on the safe side I will marinate them. I found this marinade in a low-carb recipe cookbook and I’ve used it with several types of beef in the past. It was intended for sirloin but it works for pretty much everything. If it’s too much for what you are using just cut the recipe in half.  So I will be enjoying my steak and mashed potatoes tonight for my birthday! Yum Yum!!

INGREDIENTS:

1 cup water

½ cup soy sauce

3 tablespoons Worcestershire sauce

½ medium onion, finely minced

1½ tablespoons balsamic vinegar

½ tablespoon wine vinegar

1½ tablespoons lemon juice

1 tablespoon spicy brown or Dijon mustard

2 cloves garlic, crushed

DIRECTIONS:

1. Combine the water, soy sauce, Worcestershire sauce, onion, balsamic vinegar, wine vinegar, lemon juice, mustard, and garlic in a large measuring cup or bowl.

2. Place your steak in a large zipper-lock bag. Pour in the marinade and seal the bag. Place it on a plate or in a bowl and place in the fridge for at least several hours or overnight if you have time.

3. Remove the steak about 15 minutes before you are ready to cook.


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Slow Cooker Beef Stroganoff (Light Version)

I really love beef stroganoff but with all the fat calories in the sour cream and other rich ingredients I never make it anymore. Till now that is. This recipe uses a slow cooker or crock pot. Most of us have one somewhere in our cabinets so take it out and get ready to make this simple dish. I used to use our crock pot to heat wine for my mulled wine recipe in the fall. No more! Now I use it all the time. I even went out and bought a brand new one! I have an old one from my first bridal shower way back when and it still works but I wanted a more up-to-date model.

Serve this dish with no-yolk noodles or my favorite Shirataki Tofu Noodles keeping it low cal! This recipe calls for fat-free sour cream and 98% fat-free soup, but you can substitute the lightversions for it as well, adding a bit more fat to the recipe but it’s still lower calorie.

INGREDIENTS:

1½ lbs. lean beef stewing meat, trimmed of fat, cut into bite size pieces

1 onion, chopped

2 cloves garlic, chopped (use 1 clove if you don’t want too much garlic)

1 teaspoon salt

¼ teaspoon black pepper

1 pound fresh mushrooms (small white or baby bellas are a good choice), sliced or chopped

10¾ oz. can 98% fat-free cream of mushroom soup

1 cup water

1 cup fat-free sour cream

DIRECTIONS:

1. Combine all ingredients except for the sour cream into the slow cooker. Best size slow cooker for this is 4-quart but any size is ok.

2. Cook on low for 6-8 hours.

3. Stir in sour cream.

4. Cook on high for a few minutes more to heat the sour cream. Serve!

Makes 6 servings

Per serving (if made as shown above): 240 calories; 7 grams fat, 15 grams carbohydrates, 800mg sodium, 1 gram fiber, 6 grams sugar, 27 grams protein, 75mg cholesterol.

If calculating points the each serving is 5 points, without the noodles.

Swedish Meatballs

This is definitely a recipe I do not make enough. Swedish meatballs are one of my favorite dishes. This recipe was given to my sister Michele at her bridal shower by Barbara Cavallo, who is her husband’s aunt. She was born an Olson, so yes there is Swedish blood in her. I think the recipe came from another relative, either grandmother or mother. Either way they are delicious. Serve over egg noodles or rice or just eat them by themselves. Remember when making swedish meatballs you need to make them smaller than regular Italian meatballs. They do take some time to make but they are worth it. It’s a nice hearty meal for any time of year.

Swedish Meatballs with Egg Noodles

INGREDIENTS:

2 cups bread crumbs

2/3 cups  milk

½ cup chopped onion

2 pounds ground beef of your choice (You can mix ground pork and beef also)

2 eggs, beaten

2 teaspoons salt

1/8 teaspoon pepper

1 teaspoon nutmeg

4 tablespoons butter

4 teaspoons flour

2 cups hot water

1 cup milk

1 cup light cream

2 cubes MBT beef broth

Gravy Master

Fresh Parsley for garnish

DIRECTIONS:

1. In a large bowl soak bread crumbs in the milk. Add the onion, beef/pork, salt, pepper and eggs and mix together with hands. Be careful not to overmix.

2. Roll meat into walnut size meatballs and brown in large skillet in the butter. Cook until brown on all sides. When browned remove meatballs from pan and set aside.

3. In the same skillet put a little hot water with the flour. Stir until smooth. Add rest of hot water, light cream, beef broth, nutmeg and milk. Stir until smooth.

4. Place meatballs back into skillet and mix well. Cover skillet and simmer for 15 minutes. Brown with Gravy Master to color. Garnish with parsley.

Serve with egg noodles, rice or pasta of choice.

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