Beef Stroganoff

 

1 lb. top sirloin, tenderloin, or flank steak
½ tsp. kosher salt
¼ tsp. black pepper
3 Tbsp. real butter, divided
8 oz sliced brown cremini mushrooms
¾ cup diced onion
4 cloves garlic, minced
¾ cup warm water
1 tsp. beef bouillon granules or 1 bouillon cube*
2 Tbsp. flour
2 tsp. Worcestershire sauce
½ cup sour cream

Extra wide egg noodles, or rice, for serving

Slice steak into thin ¼-inch strips.  Slice against the grain of the meat.  Sprinkle with salt and pepper and set aside.

Melt 2 Tbsp. butter in a large skillet over medium heat and add mushrooms, onion, and garlic to pan.  Sauté for 5-8 minutes until mushrooms are browned and onions are very tender.  Remove mushrooms, onions, and garlic from pan and set aside.

Slightly increase heat on pan and melt the remaining Tbsp. of butter.  Add beef and sauté, stirring, for 3-5 minutes or until pink is no longer visible.

While beef is cooking, whisk water, bouillon, flour, and Worcestershire sauce together until smooth.  Add this mixture to the beef and return the mushroom mixture to the pan as well.  Bring the sauce to a simmer and cook for 1-2 minutes to thicken.  Remove pan from heat and stir in sour cream.  Add additional salt and black pepper to taste.  Serve over egg noodles or white rice.

This recipe can be found here.

Lemon Chicken Soup with Rice

 

1–2 Tbsp. butter or oil

2 ribs celery, diced

1 large yellow onion, diced

2–3 cloves garlic, minced

½ tsp. kosher salt

¼ tsp. black pepper

1 tsp. dried dill

8 cups chicken broth

¼ cup uncooked rice

2 cups shredded, cooked chicken

2 cups finely chopped kale leaves

2–4 Tbsp. fresh lemon juice

 

Heat large stock pot to medium heat.  Add oil or butter.  Add chopped celery, and onion.  Saute 3-4 minutes until tender.  Add garlic and stir for 30 seconds more. Stir in salt, pepper and dill.  Add broth, stirring to scrape any bits off the bottom of pot.

Bring soup to a boil and reduce to a low simmer. Add rice and stir occasionally until cooked through (about 20 minutes.)

While soup is simmering, wash kale leaves and use a sharp knife to remove leaves from stems. Holding leaves tightly together, finely chop into very small pieces.

After rice is cooked through, add chicken and kale and stir for 1-2 minutes until chicken is heated through and kale is wilted.  Remove soup from heat and stir in lemon juice to taste. (A little grated lemon zest would be good, too!)

Makes about 8 cups of soup, and even though it’s broth-based, with the rice absorbing liquid, it can become quite thick the longer it cooks.  If you’d like to thin it out a bit, or extend serving sizes, feel free to add more broth to your liking.

This recipe can be found here. 

Cilantro Lime Steak Bowls

 

2 lbs. flank steak

½ cup avocado or olive oil

Zest of 1 lime

Juice of 2 limes

4 cloves fresh garlic, minced or finely chopped

½ cup chopped cilantro

2 tsp. kosher salt

½ tsp. black pepper

4 cups cooked rice

2 avocados, sliced

1 can (15 oz) black beans, heated

1 can (15 oz) corn, heated

1 cup shredded cheddar cheese

½ red onion, diced

For the lime crema:

1 cup sour cream

2 teaspoons Tajin seasoning

Juice of 1 lime

 

 Place flank steak in a shallow dish or zip-top bag. Add oil, lime zest, lime juice, garlic, cilantro, salt, and pepper in a small bowl. Whisk to combine then pour over steak. Make sure both sides of the steak are coated. Cover (or seal) and place in refrigerator to marinate for 30 minutes to 3 hours.

Heat grill to medium-high then place steak on. Grill for 10 minutes then flip. Grill for 10 minutes more or until steak reaches desired internal temperature. Place steak on a plate or cutting board then allow to rest for 5-10 minutes. Slice into thin strips against the grain or into cubes.

Add rice, steak, avocado, black beans, corn, cheese, and onion to individual bowls. Drizzle with lime crema.

NOTES

To add even more flavor use cilantro lime rice.

More topping ideas: black olives, bell pepper, grilled onions, jalapeños

Recipe can be found here.