Hungarian Goulash
Yield: 8 servings
2 pounds beef stew meat
1 large onion
1 clove garlic
3/4 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 dash cayenne pepper
1 1/2 cups water
2 tablespoons flour
1/4 cup water
Brown beef stew meat in a non stick skillet. Add onion and garlic; cook until onion is tender. Stir in catsup, Worcestershire, sugar, salt, paprika, mustard, cayenne pepper and 1 1/2 cups of water. Cover, simmer for 2 hours.
Blend flour and 1/4 cup water, stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Serve over noodles, rice, or mashed potatoes for additional points.
Per Serving: 238 Calories; 10g Fat; 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 640mg Sodium.
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Amy's Famous Beef for Tacos
Yield: 8 servings; 5 points per serving
1 1/2 pound lean sirloin, or stew beef
1/2 cup onion, roughly chopped
1/2 cup green pepper, roughly chopped
7 oz Herdez Salsa casera medium (small can)
7 oz Herdez Salsa verde (small can)
2 tsp chili powder
2 tsp ground cumin
1 tsp garlic salt
Pour all ingredients into a crock pot or Nesco roaster and cook on low for 4-6 hours or until meat is tender enough to shred.
Serve with soft flour tortillas, use for taco salad or in mexican recipes.
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Beef Stroganoff
Yield: 5 servings; 8 points per serving
4 cups uncooked medium egg noodles (about 8 ounces)
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon balsamic vinegar
2 teaspoons tomato paste
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
Cooking spray
1 pound boneless sirloin steak (about 1/2 inch thick)
1 cup chopped onion
1 (8-ounce) package pre-sliced mushrooms
3 tablespoons all-purpose flour
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh parsley
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine broth, Worcestershire, vinegar, tomato paste, 1/2-teaspoon salt, and 1/8-teaspoon pepper in a medium bowl, stirring with a whisk.
Heat a Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with 1/2-teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan.
Add onion and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in flour; cook 1 minute, stirring constantly. Stir in broth mixture; cook 1 minute or until slightly thick, stirring constantly.
Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until thoroughly heated.
Serrving size: 1 1/2 cups.
PER SERVING: CALORIES 398; FAT 10.7g; PROTEIN 31.5g; CARB 43.3g; FIBER 2.7g; CHOL 117mg; IRON 5.6mg; SODIUM 774mg; CALC 80mg;
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Beef Stroganoff 2
6 tbls. flour
2/3 cup water
4 tbls. butter
2 lbs. round steak
1 10-oz can Ff cream of mushroom soup
1 10-oz can french onion soup
1 cup light sour cream
Mushrooms
Mix flour and water and set aside. Heat butter in large pan, season steak with salt/pepper and brown steak on both sides. Remove from pan and cut into thin strips.
Add to pan drippings cream of mushroom soup, french onion soup, 1 soup can water and flour mixture. Simmer and stir constantly until thickened. (if too thick add water). Add steak and mushrooms (if desired) and simmer for 45 minutes. Add sour cream and heat until bubbling.
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Creamy Beef and Noodles
Yield: 4 servings
6 ounces wide egg noodles
10 ounces lean boneless beef loin, cut into strips
1 onion, halved & thinly sliced
2 cups small mushrooms
1 T. butter
4 t. flour
1 c. beef broth
1 t. Dijon mustard
1/2 t. paprika
1/2 t. salt
1/4 t. freshly ground pepper
1/4 c. light sour cream
Cook the noodles according to package directions. Drain & keep warm.
Meanwhile, brown the beef in a nonstick skillet. Transfer the beef to a plate. Saute the onion & shrooms until browned. Transfer to the plate with the beef.
Melt butter in skillet, then sprinkle in the flour. Cook, stirring constantly, until bubbling. Continuing to stir, slowly pour in the broth, then add the mustard, paprika, S&P. Cook, stirring constantly, until thickened. Stir in the sour cream. Stir the beef & veggies in and heat through. Serve over noodles.
282 cal / 11 g fat / 2 g fiber
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Crockpot Beef Tips and Noodles
Yield: 4 servings; 6 points per serving (excluding noodles)
1 lb Stew meat
1 envelope Lipton onion soup mix
1 can 98% ff mushroom soup
½ c. red wine (or FF beef broth)
1 can mushrooms, drained
Mix all together in crock pot and cook all day on low. Serve over rice or noodles.
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Crockpot Pepper Steak
Points per serving: 6
1-1/2 lbs. flank steak, thinly sliced
1 large onion, cut into wedges
2 bell peppers, any color, sliced
2 T. reduced-sodium soy sauce
2 T. sesame oil
1 T. brown sugar
3 cloves garlic, minced
Spray crock pot with Pam. Mix all ingredients and place in crock pot.
Cook on low 8-10 hours. Serve over rice or noodles for additional points.
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Crockpot Cowboy Stew
Yield: 6 servings; 7 points per serving
1-1/4 lb. lean beef stew meat
4 potatoes, unpeeled, cubed
1 c. onion
1 can (28 oz) baked beans
Mix beef, potatoes, and onion in slow cooker. Spread beans over beef mixture.
Cover and cook on low 8-10 hours.
Variations: Omit potatoes and serve beef/onion/beans over baked potatoes or rice.
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Slow Cooker Beef Short Ribs
Yield: 8 servings; 5 points per serving
4 lbs. beef short ribs, trimmed of fat
Sprinkle salt
Sprinkle pepper
2 med. onions, sliced or chopped
2 tsp. beef bouillon powder
1/2 tsp. liquid gravy browner
1 1/2 cups warm water
Sprinkle short ribs with salt and pepper. Lay onion in bottom of 5 qt. slow cooker. Arrange ribs over top. Stir bouillon powder and gravy browner into warm water. Pour over ribs. Cover. Cook on LOW for 7-9 hrs. or on HIGH for 3 1/2-4 1/2 hrs.
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Enchilada Casserole
Yield: 8 servings (2.5 taquitos per serving); 6 points per serving
1 box (20 count) frozen taquito(s)
1 can 98% FF cream of mushroom soup
1 can green enchilada sauce, mild
1 can tomatoes w/green chilies, mild
1 cup low fat shredded cheddar cheese
Lay taquito(s) in bottom of 9 x 12 baking dish. Combine rest of ingredients and pour over the taquito(s). Bake at 350 degrees until bubbly. You can wait until you serve it to put the cheese on it....or, sprinkle on top before you bake it.
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Steak San Marco
Yield: 6 servings
2 lbs stewing meat, cubed, trimmed of fat
1 envelope sodium-free dry onion soup mix
29 oz can peeled, or crushed, tomatoes
1 tsp dried oregano garlic powder to taste
2 tbsp canola oil
2 tbsp wine vinegar
Layer meat evenly in bottom of slow cooker. Combine soup mix, tomatoes, spices, oil, and vinegar in bowl. Blend with spoon. Pour over meat. Cover. Cook on High 6 hours, or Low 8-10 hours.
NI: Calories 237;Fat 10g;Chol 75mg;Sodium 252mg;Carbs 10g;Fiber 2g;Protein 25g
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Swiss Steak
Yield: 6 servings; 7 points per serving
1 1/2 pound cooked trimmed beef cubed steak
1 tsp garlic powder
salt and pepper
1/8 cup all-purpose flour
1/8 cup vegetable oil
2 clove garlic clove(s)
14 1/2 oz Contadina Diced Tomatoes
1 medium onion(s)
1 medium bell pepper(s)
Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour.
In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer until meat is tender, about 7 to 9 hours. Season, to taste, with additional salt and pepper.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees
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