Low-Carb Beef Stroganoff

August 11, 2015 Leave a Comment
Low-Carb Beef Stroganoff

Low-Carb Beef Stroganoff

This recipe, Low-Carb Beef Stroganoff, is from Best of Diabetic Connect Low-Carb Recipes.  This is one of my favorite meals.

 

Low-Carb Beef Stroganoff Recipe

 

Low-Carb Beef Stroganoff

1 ½ lb. beef tenderloin – cut thin strips

2 Tbsp. flour

2 Tbsp. butter

2 Tbsp. olive oil

1 ½ cups beef bouillon

¼ cup sour cream

2 Tbsp. tomato paste

½ tsp. paprika

Salt to taste

 

Dredge beef in flour.  In a heavy skillet, melt butter with oil.  Brown the beef (about 5 minutes).  Slowly add bouillon to beef, stirring well.  Bring to a boil.  Combine sour cream, tomato paste, paprika and salt.  Slowly stir sour cream mixture into beef mixture.  Turn heat to low and bring to a bare simmer.  Cook 15-20 minutes, stirring frequently and never allowing mixture to boil.            4 servings

 

(Recipe for Low-Carb Beef Stroganoff came from Best of Diabetic Connect Low-Carb Recipes, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Rootin’-Tootin’ Cincinnati Chili

February 26, 2015 Leave a Comment
Rootin'-Tootin' Cincinnati Chili

Rootin’-Tootin’ Cincinnati Chili

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Yes, there’s root beer in this spicy chili, and it adds a nice touch of sweetness.  Serve over spaghetti and let everyone add their own favorite topping.

        Holly Gomez                                                                  Seabrook, New Hampshire

 

Rootin’-Tootin’ Cincinnati Chili  Recipe

 

Rootin’-Tootin’ Cincinnati Chili

1 lb. ground beef

1 small onion, chopped

1 small green pepper, chopped

1 garlic clove, minced

1 can (14.5 oz.) fire-roasted diced tomatoes, undrained

1 cup root beer

2 Tbsp. chili powder

2 Tbsp. tomato paste

2 Tbsp. minced chipotle peppers in adobo sauce

1 Tbsp. ground cumin

1 beef bouillon cube

Hot cooked spaghetti

Optional toppings:  crushed tortilla chips, chopped green onions, shredded cheddar,

and Parmesan cheese

 

In a large saucepan, cook beef, onions and green pepper over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin and bouillon.  Bring to a boil.

Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend.  Serve with spaghetti.  Garnish with chips, green onion and chesses if desired.            4 servings

 

(Recipe for Rootin’-Tootin’ Cincinnati Chili was in www.tasteofhome.com, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

German Vegetable Soup

October 2, 2013 Leave a Comment
German Vegetable Soup

German Vegetable Soup

 

My sister-in-law gave me this recipe – it’s a nice thick soup.  It does call for quite a few ingredients, but that is worth it!

        Gundrun Braker                                                 Burnett, Wisconsin

 

German Vegetable Soup Recipe

German Vegetable Soup

1 ½ lbs. ground beef

2 medium onions, diced

2 Tbsp. beef bouillon granules

1 cup water

Salt and pepper to taste

1 bay leaf

1 can (46 oz.) tomato or vegetable juice

3 celery ribs, diced

6 medium carrots, sliced

3 medium potatoes, peeled and diced

3 cups shredded cabbage

1 small green pepper, chopped

1 can (15 ¼ oz.) whole kernel corn drained

1 can (8 ½ oz.) peas, drained

1 can (8 oz.) cut green beans, drained

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.

Dissolve bouillon in water; add to the beef mixture.  Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper.

Simmer, uncovered, for 25 minutes or until vegetables are tender.

(Recipe for German Vegetable Soup came from tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,

To the Top