Tender Beef Stroganoff
This recipe for Beef Stroganoff is easy. The beef is marinated to help tenderize the meat. This marinade works well for any steak that you may want to age and tenderize for the barbecue instead. Just sprinkle with steak spice, like Montreal Steak Spice, when it is on the barbecue.
1 to 1 1/2 lbs beef of choice (I used rib-eye steak – a bit indulgent)
¼ cup Balsamic vinegar
2 tbsp soy sauce
1 tbsp olive oil
1 tbsp Splenda Granular or low-carb syrup
Marinate beef in a casserole dish in the above mixture overnight or for a few days for even more tender, aged beef. Turn the beef over at least once a day to coat the other side.
Marinated beef, sliced thin (discard marinade)
3 tbsp butter
1 small onion, sliced
1 tbsp crushed garlic
1 envelope beef bouillon
1 can French-style green beans
1 can sliced carrots (colorful) or sliced mushrooms (can be fresh)
1 cup boiling water
1 cup sour cream
In big soup pot, stir-fry beef and onions in butter and garlic. Sprinkle with beef bouillon. When beef is browned, add green beans, carrots or mushrooms and boiling water. Stir. Place lid on pot and cook in 325 deg. F. oven for 1 to 1 ½ hours. Check after one hour if there is enough liquid and check to see whether the beef is tender yet. Remove from oven when the beef is tender. Liquid needs to have reduced substantially. Stir in sour cream and serve over Dreamfields pasta.
This recipe for Beef Stroganoff is easy. The beef is marinated to help tenderize the meat. This marinade works well for any steak that you may want to age and tenderize for the barbecue instead. Just sprinkle with steak spice, like Montreal Steak Spice, when it is on the barbecue.
1 to 1 1/2 lbs beef of choice (I used rib-eye steak – a bit indulgent)
¼ cup Balsamic vinegar
2 tbsp soy sauce
1 tbsp olive oil
1 tbsp Splenda Granular or low-carb syrup
Marinate beef in a casserole dish in the above mixture overnight or for a few days for even more tender, aged beef. Turn the beef over at least once a day to coat the other side.
Marinated beef, sliced thin (discard marinade)
3 tbsp butter
1 small onion, sliced
1 tbsp crushed garlic
1 envelope beef bouillon
1 can French-style green beans
1 can sliced carrots (colorful) or sliced mushrooms (can be fresh)
1 cup boiling water
1 cup sour cream
In big soup pot, stir-fry beef and onions in butter and garlic. Sprinkle with beef bouillon. When beef is browned, add green beans, carrots or mushrooms and boiling water. Stir. Place lid on pot and cook in 325 deg. F. oven for 1 to 1 ½ hours. Check after one hour if there is enough liquid and check to see whether the beef is tender yet. Remove from oven when the beef is tender. Liquid needs to have reduced substantially. Stir in sour cream and serve over Dreamfields pasta.