Friday, December 23, 2016

Healthy Diet Recipe Traditional Beef stroganoff

This recipe is low in calories, if you in diet program this recipe is very usefull, it's taste also great.

Ingredients to make  Healthy Diet Recipe Traditional Beef stroganoff :

1 tsp Better than Bouillon Beef Base made from Roasted Beef and Concentrated Beef Stock
4 oz Brown Mushrooms (Crimini Italian)
14 oz boneless, raw, lean only (yield after cooking) Beef Steak (Lean Only Eaten)
1/2 medium (2-1/2" dia) Onions
6 oz Broccoli
1 2/3 tbsps Olive Oil
3/4 tsp Salt
3/4 tsp Black Pepper
1 1/2 tsps Unsalted Butter Stick
4 tbsps Red Cooking Wine
1 oz Sour Cream
1/2 tsp Dijon Mustard

Preparation and directions how to cook Healthy Diet Recipe Traditional Beef stroganoff :

  • Preheat oven to low.  Remove the crimini mushroom stems from the caps and discard the stems. 
  • Cut the caps into ¼-inch slices and set aside.  Peel the onion and cut in half. Chop half of the onion into ¼-inch dice and set aside.  
  • Combine the beef stock concentrate and ½ cup water in a small bowl; hold.
  • Pat dry the flank steak with paper towels, cut into ½-inch slices and season with ¼ teaspoon each of salt and pepper. 
  • Heat 1 tablespoon of canola oil in a large oven-proof sauté pan over medium-high heat.  
  • When the pan is hot, add the flank steak strips and sauté for about 2 to 3 minutes, until the beef is browned. Place the sauté pan in the oven to keep warm until step 4.
  • Melt the butter in another large sauté pan over medium heat, and add the onions, cooking while stirring for 3 minutes, until softened.  
  • Add the mushrooms cook for 5 to 7 minutes, stirring occasionally until the mushroom liquid has evaporated.
  • Add the red cooking wine and cook for 5 minutes. 
  • Stir in the beef stock and cook for 10 minutes, until the sauce has reduced and the mushrooms are coated.  
  • Stir in the sour cream and Dijon.  Add the beef and the accumulated juices. Reduce the heat to low and cook for 2 to 3 minutes, until the beef is heated through. Season with ¼ teaspoon of salt and pepper; keep warm for plating.
  • Heat 2 teaspoons of olive oil in a medium sauté pan over medium-high heat. 
  • When the pan is hot, add the broccoli florets and sauté for 3 to 5 minutes, stirring occasionally.  
  • Season with ¼ teaspoon each of salt and pepper and toss to combine.
  • Divide the broccoli between two plates. 
  • Serve the beef stroganoff next to the broccoli. 
  • Then serve and enjoy the great taste of this recipe.

Tuesday, December 20, 2016

Healthy and Low Calories Steak Salad

This healthy recipe will help you alot in your diet. This recipe is low in calories, This can be add to your diet recipe list, try it and feel the difefrrent.

Ingredients to make and prepare steak salad :

3 1/2 Cherry Tomatoes
1/4 oz Thyme
8 oz boneless (yield after cooking) Beef Steak
1 1/4 oz Dijon Mustard
1 1/2 tbsps Olive Oil
1medium (approx 2-3/4" long, 2-1/2" dia) Bell Peppers
1 clove Garlic
1 tbsp Reserva Sherry Vinegar
1/4 tsp Oregano
2 oz Baby Spinach
2 oz Arugula (Rocket)
1/4 tsp Black Pepper
1 1/2 tbsps Olive Oil
1/4 tsp Salt

Directions and methods to make steak salad :

  • Remove the stem, pith and seeds from the red bell pepper.
  • Cut only HALF of the red bell pepper into ¼-inch thin strips; set aside.  
  • Finely chop the garlic; set aside.  
  • Slice the cherry tomatoes in half and set aside.  
  • Remove the thyme leaves from the stems and discard stems. 
  • Roughly chop the leaves; set aside.
  • In a large bowl, mix together the Dijon, 1½ tablespoons of olive oil, sherry vinegar, garlic, dried oregano and thyme. Set aside for step 5.
  • Pat dry the steak with paper towels. 
  • Rub both sides of the steak with olive oil, and season with ¼ teaspoon each of salt and pepper.
  • Heat a large, non-stick sauté pan over medium-high heat and when the pan is hot, sear the steak for 5 minutes on each side. 
  • Transfer the steak to a plate to rest. Slice the steak into ¼-inch slices against the grain.
  • Place the baby spinach, arugula, red bell peppers and cherry tomatoes in the large bowl with the dressing and toss well.
  • Divide the salad between two plates.  
  • Top with the steak slices and ready to serving and enjoy the meal.