TNT Beef Stroganoff and Sloppy Joe recipe & other easy meals

[Yummy's_Girl]

Hi all!

Does anyone have a good stroganoff recipe they can recommend? I'm going on a trip, soon, and I will have a kitchen in my room. I'll be cooking while I'm there mostly, so I can stay on plan. The kitchen has only a stove top, no oven, so I need ideas of meals I can make on the stove top.

I want a good stroganoff recipe, since its My best firen'd favorite dish. I'll be serving it with dreamfield's pasta.

Also need a good sloppy Joe recipe.

Any other suggestions for easy stove top meals would be helpful as well.

Nothing with garlic or cilantro in it, since my friend doesn't like either one of those

[swinglow]

Hey there, here are a couple from Linda Sue's site. Beef Stroganoff 1 Here's another one; a little more difficult than the first but based on Tyler Florence's recipe, whom I love Beef Stroganoff 2

There are a few sloppy joe ideas, as well. Here's one made in the microwave: Sloppy Joe Casserole

[Yummy's_Girl]

Thanks, swinglow. I wonder if I could make the second one, without the white wine? I dont want to buy a botlte of white wine whil I'm there, just for one recipe.

[Barbo]

Here's my version. Just don't put in the garlic. I make this on top of stove]in big ole skillet.

Low Carb Beef Stroganoff.
Serves 2

12 oz. fresh mushrooms sliced thin
1/2 large onion sliced thin
4 garlic cloves, crushed (optional)
9 oz. strips of tenderloin
One quart Wolfgang Puck's beef broth (this is THE best stuff)
1/2 c. White Zinfandel or dry wine of choice (optional)
Fine Herbs (mixture of many herbs) Spice Island has it.
Dill Weed
Kosher salt and black pepper to taste

2 tbs.. Olive oil
2 Tbs. butter
Xanthum gum
Sour cream

Method:
In large skillet with lid place the mushrooms, pour beef broth
and 1/4 to 1/2 c. dry wine (opt) in skillet and let this bubble nicely and cook down, add the Fine herbs a pinch or so. Salt and pepper
to taste. I like fresh ground Tellicherry pepper.

Place 1 tbs. olive oil in small hot skillet and brown the beef on each side, about 3-4 min. and throw it in with mushrooms.

Place butter and 1 tbs. olive oil in skillet and sauté onions
and garlic, just until onions are clear. Throw in skillet with meat. Cook down for
About 15 minutes or so. Then take the Xanthan gum and sprinkle lightly over the
Stroganoff, stirring all the while and adding a bit more Xanthan gum until it is lightly
thickened unto your liking.

I put this over Miracle Noodles the large fettuccini type.

It was delicious according to my husband who gave a little
rave and told me that I was a better cook than his mother!
NOW HAVING SAID THAT, I THINK I MAY HAVE HEARD A MIRACLE.

[micki641]

Tyler's Beef Stroganoff is really good and you should be able to buy a tiny bottle of white wine...the kind they sell in 4-packs...Every place that I've gone and asked if I could buy just one bottle said yes...

Another recipe for the stove top is a pan seared steak or salmon along with the Manhattan Style Creamed Spinach from the Atkins website....

Enjoy your trip...

Michelle

[Yummy's_Girl]

sounds yummy thanks for the ideas so far, everyone!

[SashimiMark]

I buy a four pack of those tiny bottles of wine every two weeks. They are great for recipes. And Tyler's Beef Stroganoff on LS's website is TO DIE FOR. I highly recommend it.

[Yummy's_Girl]

Originally Posted by SashimiMark

I buy a four pack of those tiny bottles of wine every two weeks. They are great for recipes. And Tyler's Beef Stroganoff on LS's website is TO DIE FOR. I highly recommend it.

Where do you buy the four packs of white wine? Can you get them at a grocery store? I'm not sure I will have access to a liquor store while there

[SashimiMark]

Yep, you can get them in the grocery store, if the grocery store sells wine. Most of ours do not.

The brand I buy is Sutter Home, and I alternate getting the chardonnay and the pino grigio. I add them to Linda Sue's cauliflower bisque, along with shrimp. It's delicious.

[Yummy's_Girl]

thanks for the tip and info!

[LindaSue]

This was my favorite sloppy joes recipe even before low carb. I just subbed Splenda for the sugar. You could leave out the garlic but I doubt if anyone would notice it was in there.



MY FAVORITE SLOPPY JOES
1 pound ground chuck
1 small onion, chopped, 2 1/2 ounces
1 clove garlic, minced
8 ounce can tomato sauce
1/4 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon blackstrap molasses, optional
2 tablespoon vinegar
1 teaspoon mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon xanthan gum, optional

Brown the ground chuck along with the onion and garlic; drain the fat. Add the remaining ingredients, except the xanthan gum. Cover and simmer 30 minutes. If the sauce is too thin, thicken it with a little xanthan gum. Serve on low carb buns or over chopped lettuce (not included in counts).

Makes about 6 servings
Can be frozen

TIP: An easy way to add the xanthan gum is to stir it into the ground beef after you've drained the grease and before you add the remaining ingredients.

With granular Splenda:
Per Serving: 151 Calories; 8g Fat; 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per Serving: 147 Calories; 8g Fat; 13g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

[Yummy's_Girl]

Thanks Linda Sue! This one looks really good!

[LindaSue]

That kind of looks like an Oopsie bun but it's actually a Carbquik Cheddar Bun.

[Yummy's_Girl]

I wont have access to an oven while we are there. Maybe I could make them ahead of time and take them with me.

I was going to buy regular buns for my non LC friend and either take my own or eat it without a bun, for myself.

[Adipocyte]

Stir fries are one of my favorites for the stovetop. They are easy, quick and you can make them with almost any combination of meat and vegetables. Just watch what sauces you use. I made a pork based stir fry with peppers, onions and mushrooms and added a tomato and heavy cream sauce with a little red wine and it was really good. Just be creative and go crazy.

[RVlady]

Connie's Beef Stroganoff
Round steak, cut up into small strips
1/2 onion diced
1 lb mushrooms sliced
1 can cream of chicken and mushroom
1 can chicken broth
8 oz sour cream (can use more if you like)
Season round steak with onion and garlic powder. Brown in a couple of Tablespoons butter. Add onions and mushroom and cook and stir over medium heat for a few minutes. Turn heat very low, cover pan and simmer until meat is fork tender. (about an hour or hour and a half, depending on meat). Uncover pan, add soup and broth and cook for another 15-30 minutes. Turn off heat add sour cream and stir in. Serve over dreamfield noodles. This is a very rich dish.
Prior to low carb, I used cream of chicken soup instead of the low carb cream of chicken and mushrooom.

[LindaSue]

Originally Posted by Yummy's_Girl

I wont have access to an oven while we are there. Maybe I could make them ahead of time and take them with me.

I was going to buy regular buns for my non LC friend and either take my own or eat it without a bun, for myself.

Things like sloppy joes and chili are very good served over a pile of chopped lettuce.

[SashimiMark]

Linda Sue, I want to personally thank you for all the work you have put into your recipes website. I make something from it prolly 2-3 times a week. And as I've said before, my favorite is the Tyler's Beef Stroganoff. No need to ever try another recipe. It is perfection.

My other favorite is your cauliflower bisque. I've tweaked it a bit, adding basil, shrimp, bacon and white wine. I make a big pot if it every weekend and have it several times through out the week.

[Yummy's_Girl]

Originally Posted by LindaSue

Things like sloppy joes and chili are very good served over a pile of chopped lettuce.

Yummy idea! Thank You!

[Yummy's_Girl]

Still deciding which ones to make. Hae to make my decisions, soon. More suggestions are always welcome

[SashimiMark]

YG, definitely make the Tyler's Beef Stroganoff. It's the best beef stroganoff recipe I've ever made, and it's super simple as well.

[Yummy's_Girl]

Originally Posted by SashimiMark

YG, definitely make the Tyler's Beef Stroganoff. It's the best beef stroganoff recipe I've ever made, and it's super simple as well.

Thanks. I will definitely try that one I think.

[Yummy's_Girl]

I am still on vacation for a bit longer, but wanted to check in and post an update. I made the beef stroganoff last night. I used, the TYler's Beef Stroganoff recipe from Linda Sue's site. This was excellent! Everyone liked it and one gal asked for the recipe.

Here is the recipe: I left out the wine and the garlic since my friend doesn't like garlic. It was yummy without it!



TYLER'S BEEF STROGANOFF
3 cups beef broth, you will need 2 cans
1 small carrot, chopped
1 bay leaf
2 pound chuck roast, cut into 1" cubes
Salt and pepper
3 tablespoons oil
4 ounces onion, chopped, 1 medium
2 tablespoons dry white wine
5 tablespoons butter *
1 pound fresh mushrooms, sliced
3 cloves garlic, minced
2 tablespoons sour cream
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, chopped
1/4 teaspoon xanthan gum, optional

In a medium pot, bring the broth, carrot and bay leaf to a boil. Remove from the heat and let stand until needed.

Pat the meat cubes dry and season well with salt and pepper. Heat 3 tablespoons of oil in a large Dutch oven over medium-high heat; brown the meat in batches so that it is always in a single layer on the bottom of the pot. Return all of the meat to the pot; add the onions and cook until soft, about 10 minutes. Add the wine and strain the beef broth into the pot; discarding the carrot and bayleaf. Simmer, partly covered, 1 1/2-2 hours or until the meat is very tender.

Meanwhile, in a large skillet, sauté the mushrooms and garlic in the butter until tender and somewhat browned; set aside until needed. When the meat is done, add the mushrooms, sour cream, mustard and parsley. Adjust the seasonings to taste.

If you'd like to give the gravy a bit more body, push the meat into a pile on one side of the pot. Sprinkle the xanthan gum over the meat then mix in well. You don't want to boil the sauce, so just let it sit for a few minutes on low heat until slightly thickened, stirring occasionally. This won't make a thick gravy or make the sauce slimy, it just makes it so that it's not watery.

Makes 6 servings
Do not freeze

* Tyler's recipe said to sauté the mushrooms in 5 tablespoons of butter plus 3 tablespoons of oil. I thought that was excessive so I left out the oil. However, I think you could safely cut the butter back as well to about 2 tablespoons.

Per Serving: 510 Calories; 41g Fat; 28g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

[SashimiMark]

Hurray that everyone liked it. As I've said, it's one of my favorites as well. I make it at least every other week.