Beef Stroganoff Gluten Free

Beef Stroganoff, Gluten Free

 1 to 2 lbs beef round steak or cube steak
■3 TBS. of rice flour
■1 tsp salt
■fresh ground pepper
■1 onion chopped
■2 cloves garlic, minced
■1/2 lb sliced mushrooms  (or canned mushrooms)
■1 1/4 cups beef stock / broth / bouillon or 1 can beef broth
■1/4 cup wine (I use whatever I have on hand, nothing has been disappointing) - optional
■1 1/2 tsp Worcestershire Sauce
■2 TBS. sour cream

Directions:


Add 1 tablespoons olive oil to a large saucepan over medium-high heat.
Brown steak strips in saucepan and set aside.
Place saucepan back on heat.
Melt  1 tablespoon of olive oil into pan drippings from meat.
Stir in onions,  and garlic, and cook until onions are clear and slightly tender. Be careful not to burn garlic!

Mix in mushrooms, and continue cooking 2 minutes.
Add browned meat and stir well.
Mix beef broth with wine bring to a boil.
In a jar or small bowl, mix rice flour with cold water until smooth.
Reduce saucepan heat to low.
Stirring constantly, slowly add the rice flour mixed with water into saucepan.
Gradually return to boil.

Stir until sauce is thick and smooth.
Cover saucepan and cook 5 minutes, stirring occasionally.

Stir in sour cream right before serving.

Mix well, and serve over  rice, potatoe or gluten-free noodles.

Makes 4 servings

Steak Stir Fry

Ingredients

• 1 teaspoon beef bouillon granules
• 1 cup boiling water
• 2 tablespoons cornstarch
• 1/3 cup soy sauce
• 1 pound boneless sirloin steak, cut into thin strips
• 1 garlic clove, minced
• 1 teaspoon ground ginger or Chinese 5 spice (bottled)
• 1/4 teaspoon pepper
• 2 tablespoons canola oil, divided
• 1 frozen bag of stir fry vegetables of your choice
• 1 onion sliced or  5 green onions chopped
• Hot cooked rice

Directions

1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside.
2. Toss beef with garlic, ginger and pepper.
3. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
4. Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.

Layered Tortilla Bake - 6 pts

Ingredients

1 pound ground beef, extra lean
1 can kidney beans, canned -- drained and rinsed, dark red
28 ounces roma tomatoes -- canned, with basil
4 ounces green chiles -- mild
1 1/4 ounces taco seasoning mix -- 30%less sodium
12 corn tortillas -- 6 inch
4 ounces cheddar cheese, lowfat

Directions
Preheat oven to 350º. Brown ground beef in large nonstick skillet; drain well.
Mix in beans, tomatoes, chiles and taco seasoning mix. Reduce heat; simmer
5 min.
Spray 9 x 13 " baking dish with nonstick cooking spray. Cut tortillas in half;
place half of them in bottom of baking
dish, overlapping. Spoon half of beef mixture evenly over tortillas. Cover with
remaining tortillas and then remaining beef mixture.
Top with cheese. Cover; bake 25 min.

Source:  weight watcher recipes

Irish Stew - WW 7pts.

Yield: 6 Servings
Main Ingredient: Lamb or Beef





Ingredients
1 tb Vegetable oil
15 oz Small onions, peeled
1 lb 6 oz lean boneless lamb, cut
1 c Irish ale or beer
1 md Onion, chopped
1 ts Salt
3 c Low sodium chicken broth
2 tb Cornstarch
1/2 ts Dried thyme, crumbled
Chopped parsley
1 Bay leaf 6 1 oz sliced Italian bread
6 5 oz whole new red potatoes (optional)

Instructions
1. In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or beef and cook until well browned on one side, 5-7 min. Stir and cook 1 minute longer; remove meat and set aside. Add the remaining oil the lamb (or beef) and the chopped onion to the pan and cook until browned, about 8-10 min. Return the first batch of meat to the pan.

2. Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour.

3. Add potatoes, onions, ale and salt. Cover and simmer until potatoes are tender, 30-40 minutes.

4. To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened. Garnish with parsley; serve with bread. Serving (with 1 slice of bread) provides: 1/2 Fat, 1 Vegetable, 3 proteins, 2 breads, 37 calories (if served without bread, subtract 1 bread).

Per serving: With bread: 409 calories, 29 g protein, 9 grams fat, 644 mg sodium.

Without bread: 332 calories, 27 gr protein,8 gm fat, 478 mg sodium. This is great and very filling! Good for a cold winter night!

Source: Weight Watchers Magazine,

Sloppy Joes - 4 pt servings

1 pound lean ground round

1 cup chopped onion

1/4 cup reduced-calorie ketchup

2 tablespoons unprocessed oat bran

1 tablespoon low-sodium Worcestershire sauce

1 tablespoon prepared mustard

1 tablespoon lemon juice

1 (8-ounce) can no-salt added tomato sauce

6 reduced-calorie hamburger buns, split and toasted


1. Cook ground round and onion in a large nonstick skillet over
medium-high heat until meat is browned, stirring until meat crumbles. Drain and return to skillet.

2. Stir ketchup and next 5 ingredients into meat mixture; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring often. Spoon mixture evenly over bottom halves of buns; cover with bun tops.

6-7 Servings, 4pts each
Adapted from: weightwatchers-recipes.net


(You can also replace the ground beef with ground turkey, and subsitute the ketsup with a low calorie BBQ sauce, I use Head Country BBQ sauce, low cal. 45, low sugar 5)

ASIAN BEEF AND VEGETABLE PASTA RECIPE

6 servings
1/8 teaspoon red peper flakes
3 large cloves of garlic
1 1/2 pounds steak, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon vegetable oil (you can use cooking spray instead)
1 large onion, sliced
4 large stalks celery, chopped
1 small head green cabbage, chopped
12 ounces wheat spaghetti cooked, drained
1/2 cup low salt soy sauce

Spray a large, deep skillet with cooking spray. Over medium heat, cook pepper flakes and garlic for one minute.

Sprinkle steak with pepper. Add to skillet. Cook steak until no longer pink, about 8-10 minutes. Remove from skillet with a slotted spoon.

Add a small amount of oil to skillet or respray with cooking spray. Cook onion and celery until tender, about 10 minutes. Add cabbage, cook stirring until crisp-tender, about 10 minutes.

Add steak, spaghetti and soy sauce to skillet. Cook stirring until heated through. Serve hot.

This recipe is from the Eating for Life Cookbook by Bill Philips