Tag Archives: beef

beef stroganoff

Beef Stroganoff is such a comfort food for me. I have fond memories of my mom making it for us growing up, but I also remember it somehow originating from a can or two of condensed soup. I try to steer clear of the canned soups due to their sodium content, but I did decide to whip this recipe up using conveniently pre-made meatballs. If I wasn’t so rushed, I probably would have used a nice piece of beef tenderloin to make this, but by using the meatballs, I had dinner on the table in less than a half hour. You just can’t beat the convenience in this case.

To come up with this recipe, I read through a few others and mixed and matched various ingredients that sounded like they’d be yummy together. The end result was delicious! The flavours were just right, the perfect balance of rich without being heavy. I even witnessed one of the boys licking their plate clean!

Beef (meatball) Stroganoff
1 package frozen meatballs, prepared as per the cooking instructions
2 tbsp olive oil
1 large onion, chopped (the next time I make this I may use shallots instead! I think they would be an excellent alternate ingredient)
1 clove garlic, minced
2 tsp paprika
1 lb white button mushrooms, sliced
3 tbsp dry sherry
1 cup low-sodium beef broth
1 tbsp Dijon mustard
1/2 cup reduced-fat sour cream
Salt & pepper to taste
Cooked, large egg noodles
Freshly chopped parsley for garnish

In a large pan, heat olive oil over medium heat. Add onion & garlic and cook until softened, about 5 minutes. Sprinkle with paprika and cook another minute or so.

Add mushrooms and saute until browned and the liquid has evaporated, about 8-10 minutes.

Add sherry and deglaze your pan. Keep cooking until slightly reduced. Add broth & and stir. Simmer for a few minutes until the sauce just covers the mushroom & onion mixture.

Stir in sour cream and add meatballs. Simmer until everything is heated through. Serve over cooked egg noodles and sprinkle with parsley. Enjoy!


I realize you can’t really *see* the mushrooms in this picture, but they’re there. I promise.



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beef with snow peas

This is, without a doubt, one of my husband’s favourite recipes and, because Mr. Difficult loves this recipe, so do I. Don’t get me wrong, it isn’t that he’s difficult and won’t eat my cooking, but he rarely raves about a recipe, or goes back for seconds. As he once explained it to me, he eats to satisfy hunger, not for the pleasure of eating (what on earth is wrong with him??? although, my thighs might benefit from that mentality…) I love it because flank steak is probably one of my favourite cuts of meat and the salty & tangy flavours are just plain awesomesauce (yes. I did just say awesomesauce.) Bonus – it only takes about 20 minutes from start to finish!

The Pioneer Woman deserves all the credit for this recipe http://thepioneerwoman.com/cooking/2010/10/beef-with-snow-peas/ I discovered it a few years ago, made it frequently and then it appeared to have slipped from my radar. Snow peas were on sale this week, and I absolutely had to try out my brand-spanking new cast iron skillet this weekend. Going through my recipe binder, I spotted this gem. I had some flank steak in the freezer and all the other required ingredients. Beef & snow peas it was! I made a boatload of food, expecting a few lunches out of the meal. It turns out there was only one pretty average-sized portion left over: an overall success!


Beef with Snow Peas
1 1/2 lbs flank steak, sliced very thin and against the grain
1/2 cup soy sauce
3 tbsp sherry or cooking sherry
2 tbsp brown sugar
2 tbsp cornstarch
1 tbsp minced ginger
8 oz (about 2 cups worth) snow peas, ends trimmed
5 green onions, sliced in 1/2 inch pieces
3 tbsp peanut oil

In a medium-sized bowl, mix together soy sauce, sherry, brown sugar, cornstarch and ginger. Pour about half the liquid over the meat in a separate bowl and toss. Reserve the other half of the liquid.

In a heavy skillet (iron or wok), heat oil over high heat. You want that skillet as hot as possible. Throw in the snow peas and cook, stirring frequently for 45 seconds. Remove to a plate and set aside.

Let your pan get screaming hot again. Add about half your meat mixture to the skillet. Toss in about half of the green onions. Try not to touch or stir your meat for about a minute. Let it get brown and slightly crispy. Turn the meat over and cook for another 30 seconds. Remove your meat to a clean plate.

Add some oil to your pan and allow it to get very hot. Repeat the above with the rest of your meat. After you’ve turned it, add the first batch of meat, the rest of the marinade and the snow peas. Stir and cook for another 30 seconds and turn off the heat. Your sauce will thicken as it sits.

Serve right away over rice and enjoy!




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korean beef bowl

Yet another fantastic Pinterest find! It’s probably far from authentic Korean beef but delicious nonetheless. It is one of the easiest recipes in our meal rotation. The entire cooking process takes about 15 minutes, and that includes making the rice to go along with it. Perfect for one of those rushed nights! I doubled the recipe the first time I made this to make lunches for the week, and most of it was gone by the end of the meal. My eldest ate three kid-sized bowls of it! I, myself, was very tempted to lick my bowl clean.  We’ve made it several times, since!

Korean Beef Bowl
1/3 cup brown sugar, packed
1/4 cup soy sauce
1 tbsp sesame oil
1/2 tsp crushed red-pepper flakes
1 tsp minced ginger
1 tbsp vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced
Cooked rice
Toasted sesame seeds, for garnish

Whisk together the sugar, soy sauce, sesame oil and red pepper flakes in a bowl.

Heat your vegetable oil over medium high heat, add garlic and ginger. Sautee until aromatic. Add your beef and cook until browned and crumbled. Add the soy sauce mix and green onions. Stir until well combined. Simmer for about 2 minutes. Serve with rice and sprinkle some sesame seeds on top for garnish.


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beef taco pasta

I’ve found another winning recipe from Budget Bytes! This time, their Beef Taco Pasta was tried, tested and deemed worthy of being added to our regular meal rotation by all four of us.

This recipe is really reminiscent of old school Hamburger Helper with a lot less sodium, a lot less processed and a whole lot more flavour.

Beef Taco Pasta
1 tbsp olive oil
1 onion, diced
1 tsp garlic, minced (about 1 clove)
1 lb extra lean ground beef
2 tbsp homemade taco seasoning (see recipe below)
1 can diced tomatoes
1 small jalapeno pepper, minced
2 cups beef broth
8 oz (about 2 cups, dry) extra wide egg noodles
1 cup cheddar cheese, shredded
2-3 green onions, sliced
Sour cream for garnish

In a large pot, heat your olive oil over medium heat. Throw in your onion and garlic and cook until softened. Add the ground beef and cook until browned.

Add the taco seasoning and jalapeno. Stir to combine and cook another minute or so.

Add the noodles and beef broth. Stir and push the noodles down until they are completely covered by the broth. Cover your pot and let it come to a gentle boil. Turn down the heat and simmer for another 10 minutes. Make sure to stir so the pasta doesn’t stick to the bottom of your pot!

After 10 minutes, the pasta should be cooked and most of the broth absorbed. If it’s still too runny, cook for another 3-4 minutes with the lid off.

Add cheese and stir until completely melted. Top with green onions and sour cream.

Serve and enjoy!


Homemade Taco Seasoning
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper

Mix all the ingredients together and you’ve got yourself a low-sodium, tasty, taco seasoning. I usually triple or quadruple the recipe and keep it in my pantry, ready to go!


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stir fry udon noodles with beef

I was craving noodles this week and decided to add this delight to our meal plan. We had some fresh beef delivered this weekend and our freezer is now well-stocked for most of the year.  I decided to use up some flank steak first!  The meal was fairly simple to pull together and basically resembled most of my beef and broccoli stir fries only it was served with noodles instead of rice! Sadly, neither of the boys were fans of the Udon noodles. Oh well. More leftovers for me!

Stir Fry Udon Noodles with Beef
2 7 oz packages of Udon noodles
10 oz flank steak, cut into strips
1 large red bell pepper, cut into strips
1/2 sweet onion, sliced
1 large garlic clove, minced
2 cups of shredded cabbage (I used some bagged coleslaw mix I had)
1 head broccoli, cut into small florets
2 tbsp canola oil

3 tbsp soy sauce
1 1/2 tbsp rice wine vinegar
1 tsp Sriracha (or to taste)
1 tsp Brown sugar
1 tsp sesame oil
1 tsp freshly minced ginger

Cook the noodles as per the instructions. Toss with a little sesame oil to prevent them from sticking, set aside and keep warm.

In a blazing hot wok, head 1 tbsp of oil. Add your meat and cook until just browned. Remove from heat.

While your meat cooks, mix together your sauce using all the ingredients.

Reheat the wok and add remaining oil, add the onion and garlic. Cook for approximate 1 minute or so until the garlic is aromatic. Add peppers and broccoli, cook for 2 or 3 minutes. Add the cabbage, stir and cook for another minute. Add your noodles and the sauce and fry for 2 minutes, until heated through.

Remove from heat and serve.


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asian beef noodle soup

I had been eyeing this soup recipe in the Looneyspoons cookbook for a while now, but never had the opportune time to make it. G isn’t a fan of soup. He also isn’t a fan of spinach or broccoli so a soup, combining the two ingredients probably wouldn’t go over well! That being said, he was out last night and I decided to subject the two boys to my culinary experiments, instead. I loved it! They, however, weren’t a fan of the “salad” in their soup but devoured the noodles, broccoli and beef. Not a total failure!  I’ll definitely be making this again as I really enjoyed it!

4 oz uncooked soba noodles (I used Udon noodles)
6 cups sodium reduced beef broth
3 tbsp hoisin sauce
1 tbsp each soy sauce, grated ginger root, toasted sesame oil, and feshly squeezed lime juice
12 ounces (340 g) beef tenderloin, thinly sliced (I’m too cheap for beef tenderloin and just used a NY strip I found on sale which I also sliced very thinly)
1 cup broccoli florets, cut into bite-sized pieces
3 cups fresh baby spinach
1/3 cup chopped green onions
1/4 each of chopped fresh mint leaves, and chopped fresh basil leaves (I omitted the mint as we aren’t fans)
salt and pepper to taste
1 cup bean sprouts

Cook noodles according to package directions. Drain well, rinse with cold water and drain again. Set aside until soup is ready to serve.

In a large soup pot, combine beef broth, hoisin sauce, soy sauce, ginger root, sesame oil, and lime juice. Bring to a boil. reduce heat to low and simmer for 3 minutes.

Add beef, spinach, broccoli, green onions, mint and basil. Simmer for 5 more minutes, just until beef is cooked through. Taste soup and add salt and pepper if desired.

To serve soup, place some cooked noodles in the bottom of a soup bowl, top with bean sprouts and ladle soup over top. Serve hot.


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beef, mushroom and Guinness stew

I found some almost too old stewing beef in the freezer and a can of Guinness at the back of the fridge yesterday morning, which inspired me to make this meal. The perfect meal for a winter day! The stew simmered for almost 3 and a half hours, a little longer than the recipe called for but the results were sublime. The flavours were rich and smooth. Everyone devoured it, and G was extremely thankful for a large bowl of leftovers for lunch!

Beef, Mushroom and Guinness Stew
2 tbsp butter
1 ½ lbs stewing beef
2 cloves garlic, minced
2 medium-sized onions, diced
2 medium-sized carrots, roughly chopped
3 cups baby Portobello mushrooms, chopped
2 tbsp flour
1 cup beef stock
1 cup Guinness
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 bay leaf
2 springs fresh rosemary
Salt & pepper to taste

Melt half the butter in a dutch oven, add the onions, carrots and garlic. Sauté for 5 minutes.

Add the mushrooms and cook for another 5 minutes. Remove from the pot and set aside.

While the veggies cook, toss the beef in the flour.

Heat the other half of the butter over high head and add the beef. Cook for 5-7 minutes until browned. Don’t worry about it sticking to the bottom of the pot, all that flavour will be fabulous in the stew!

Return the onions & mushroom mixture to the pot with the meat. Season with salt and pepper.

Add the stock, Guinness, Worcestershire sauce, tomato paste, bay leaf and rosemary and bring to a boil.

Lower the heat to low, cover and simmer gently for 2 to 3 hours until the meat is tender.


We served the stew with garlic mashed potatoes and buttery peas.


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