Monday, August 24, 2015

Philly Steak Stroganoff

Well, it's been a while.  It's been summer, what can I say?  Between trying to soak up as much time at the pool, and still managing all of our summer activities, it's been quite a flurry of crazy in our house. It's hard for me to believe that we've already completed our first week of school for the new year, and we are embarking on our second.  My kids are real troopers, though, and are working hard to get done each day early enough to still hit the pool and make it to our evening activities.

I'm trying to recommit to my Trim Healthy Mama ways.  It's a great plan, but I've been a BAAAD BAAAD girl all summer, and my waistline has shown me just how bad.  I weighed myself this morning and I was horrified!

Well...they say to begin with "S" days, or "Satisfying" Days.  Well, let me just tell you, my dinner was definitely SATISFYING!

Philly Steak Stroganoff
1 1/2 - 2 lbs THIN sliced sirloin beef (I used the steak slices in our meat section NOT STEAKUMM!), cut into thin strips
10 oz Cremini Mushrooms, stemmed and sliced
Small Onion, diced
Small Green Pepper, diced
2 Cloves Garlic, finely minced
2 Tsp Herb-Ox Beef Granules (not an on plan ingredient!  You can use beef broth, but changes consistency)
1/2 Cup dry red wine (not a sweet wine, I used a Shiraz/Malbec blend)
2 Cups Heavy Cream
Olive Oil, Salt & Pepper

In a large wok heat about a tbs of olive oil on medium heat, sauté onions and peppers, after 3 minutes, add the mushrooms.  Continue to cook on medium heat until the onions are translucent and the mushrooms have cooked down.  Add beef granules and red wine.  Cook until the wine is reduced down by at least half.  Place veggie mixture in a bowl, return pan to medium heat.

Once pan has reheated, add another tablespoon of olive oil.  Add beef and sautè until no longer pink.  Add garlic.  Cook until the beef is cooked through and any liquid that formed has cooked off.

Add veggies (and the juice from sitting!) back into the pan with the beef and garlic.  Add heavy cream.  Stir around the pan and cook until the sauce thickens, about 5-10 minutes at a good simmer.

I served this over Zoodles (well, spiralized Zucchini noodles that I lightly sautéd in a hot pan with a scant tsp of olive oil).  Only cook them for a very short amount of time, you want them to be a bit soft but still have texture.

I'm very satisfied over here!