Category Archives: Beef

Beef, Main Dish, Recipes

Salisbury Steak is a Simple and Delicious Dinner

When I’m craving the taste of delicious beef that’s more than a simple hamburger, I turn to a Salisbury steak. If you make it from ground sirloin or one of the other fine grinds of meat, the flavor is just fabulous. I make this with or without mushrooms. Last night happened to be without, since I didn’t have any mushrooms in the house. Although, I actually did have some and didn’t think about them because I had dried mushrooms, which can be re-hydrated and used. So, if you have dried fruits and veggies, it’s a good idea to keep a list of what you have and remember to check it!

This simple to fix recipe can be made with or without the onions and mushrooms. The carb count varies just a little for the addition of onions and mushrooms and I’ve included the nutrition information for each way you can fix it.

A delicious and easy pan fried hamburger dinner with all the flavor of a yummy steak. If you make it from ground round or ground chuck, you have a wonderful beef taste, Use the best quality ground beef that you can. Add the taste of onions and, if you like, mushrooms, and you have a feast for the palate.

Serve with a green salad or a nice green vegetable mix, like Basic Greens and Bacon or the tasty Cabbage and Spinach mix shown in the picture and Roasted Turnips and Kohlrabi.

Salisbury Steak with Onions and Mushrooms

A delicious and easy pan fried hamburger dinner with all the flavor of a yummy steak. If you make it from ground round or ground chuck, you have a wonderful beef taste, Use the best quality ground beef that you can. Add the taste of onions and, if you like, mushrooms, and you have a feast for the palate.

1 pound lean ground beef or ground steak
4 tablespoons low carb cracker crumbs
1 egg
1/4 teaspoon garlic-herb seasoning with salt and pepper
1 tablespoon Carbquick or other low carb flour
1 1/2 tablespoons Better than Bullion Beef or 2 cups beef broth
2 teaspoons Worcestershire sauce
1/4 teaspoon mustard powder
1 onion, sliced into strings
1 cup of mushrooms, sliced (optional)
2 tablespoons butter

In a large bowl, mix the ground beef, cracker crumbs, egg, and garlic-herb seasoning. Shape into four round or oval patties.

If using bullion paste, mix it with 2 cups of hot water and stir to make a broth. Add the Worcester sauce, mustard powder and flour, then stir to mix well. Make sure there are no lumps of flour in the mix.

In a large skillet, melt 1 tablespoon of butter over medium heat, then sauté the onions and mushrooms until they are just tender. Remove to a plate. * Add the rest of the butter to the skillet, then cook the patties, browning each side. Pour off any excess fat.

Pour bullion mix over the meat patties, stirring a little to make sure it is blended. Cover and let cook about 10 minutes. Add the onions and continue to cook for another 10 minutes or until the sauce is thickened to a gravy consistency.

Makes four servings.

Nutrition Info per serving (with onions and mushrooms):
Calories: 323.8 Fat: 20.4 g Net Carbs: 4.2 g Protein: 27.6 g

Nutrition Info per serving (with onions only):
Calories: 320 Fat: 20.4 g Net Carbs: 3.8 g Protein: 27.1 g

Nutrition Info per serving (with mushrooms only):
Calories: 313.3 Fat:20.4 g Net Carbs: 2.3 g Protein: 27.3 g

Nutrition Info per serving (no onions or mushrooms):
Calories: 284 Fat: 17.4 g Net Carbs: 2 g Protein: 26.7 g

*To make without onions or mushrooms, reduce the butter to 1 tablespoon and skip the brown onions and/or mushrooms step.

Posted on 02/20/2014

 

Beef, Italian Inspired Recipes, Main Dish, Recipes

Delicious Spaghetti Loaf

My grandmother served this often on Sundays and it was a favorite. Use spaghetti squash to keep the carbs low.  Or if you want the true taste of pasta, use a combination of 1 cup spaghetti and 2 cups spaghetti squash, which will raise the net carbs per serving to about 11.5 g.   For comparison, if you make this recipe with just 2 cups spaghetti pasta, the net carbs will be about 14.4 g.  Using just spaghetti squash comes in at 7.1 g.

I made this using Dreamfield’s pasta, but as of 04-14, it has been proven that this pasta is not low-carb nor is it ok for diabetics to use. My photo still shows pasta, but when making this use spaghetti squash instead to stay low carb.

Grandmother’s Spaghetti Loaf

2 lbs. Ground Beef
2 cups Canned Tomatoes, diced
1 cup Onions, diced or chopped
1 tablespoon Italian Seasonings
1 teaspoon ground oregano
2 large Eggs
1/2 cup Sweet peppers, chopped
3 cups cooked spaghetti squash
1 tablespoon Garlic, minced
1/4 cup Parmesan Cheese, grated

Cook the spaghetti squash* until done (al dente). Put in a large bowl. Turn on the oven to preheat to 350 degrees (F.)

Add the rest of the ingredients. Wash your hands and mix with your hands until the ingredients are mixed well together. Pour into a baking dish and form into a loaf. Sprinkle the top with freshly grated Parmesan cheese.

Bake for about 40 to 50 minutes until the meat is done and the top is browned and slightly crispy.

Makes 8 servings

Nutrition Info:
With spaghetti squash: 1/8th of recipe
Calories: 240.4 Fat: 4.1 g Net Carbs: 7.1 g Protein: 28.1 g

For comparison, if you make this recipe with 2 cups spaghetti pasta, the net carbs will be about 14.4 g.

Tip:  You can cook the spaghetti squash in the oven by cutting it in half, putting both sides face up on a cookie sheet and putting it in a 385 degree (F) oven and roasting it for about 40 minutes. Or, you can poke slits in the squash with a knife, wrap it in plastic wrap and put it in the mircowave for about 5 minutes on high. The squash is done when the outside skin is soft. Let cool, them cut it open and remove the seeds from the strands of squash, then pull the strands out and separate them.

Posted on  2/5/2014

Asian Recipes, Beef, Main Dish, Recipes

Recipes to Celebrate Chinese New Year

I can think of no better reason to explore Chinese food made low carb than to celebrate the Chinese New Year, the year of the Horse, coming up on January 31st. Of course, Chinese food isn’t that hard to make low carb because it’s loaded with veggies and protein, but the only really worries are the sauces. And those can be adapted. So here are some adapted recipes to make your feast low carb delicious. And while you’re at it, check out these recipes on this site:

Basic Cauli-rice – a great alternative to the steamed rice that is really delicious.
Asian Fusion Dirty Cauli-rice – a meal in itself with shrimp and other goodies
Fish and Veggies Tampura Style – make this favorite

Rather than putting these all on one long page, I’m going to give each recipe a separate page, so follow these links to more great Chinese recipes made low carb delicious!
Egg Foo Yung
Orange Chicken with Bean Sprouts (also works for shrimp)
Chinese Almond Cookies

Stir Fried Beef and Broccoli

One of my favorite stir fry dishes is this wonderful, colorful Beef and Broccoli dish. The key with almost all quick cook meals is to prep the food before you begin cooking. There is about 1 1/4 hour of prep time from the time you start on the meat. Part of that is waiting for the marinade to get into the meat to help tenderize and flavor it. If you are serving Cauli-rice with it, be sure to get it on about 15 minutes before you start cooking this dish.

Beef Marinade
1 teaspoon Soy Sauce
1/4 teaspoon Salt
1/8 tsp Sugar Substitute
8 oz. Steak, sirloin, strip or round

Sauce
1/2 tablespoon Cornstarch or Thick-It-Up
1/2 tablespoon Soy Sauce
1/2 tablespoon Scotch or Sherry
1 teaspoon Sesame Oil
2 tablespoons Beef Broth or water with 1 tablespoon Beef Bouillon in it

Vegetables
1/2 pound Broccoli, fresh
1/2 cup, medium Onions (about 1/2)
2 stalks Celery
1 clove Garlic
1 1/2 tablespoons Vegetable Oil
1 teaspoon Ginger Root
1 or 2 dried red Chinese pepper, crushed

Prepare the marinade ingredients. Cut the steak into thin strips and place in a bowl. Cover with marinade and mix it around. Cover with plastic wrap and put in the refrigerator for an hour.

While the beef marinates, prepare the vegetables. Chop or finely slice onions, depending on how big you want the pieces in your meal. Peel the strings on the celery, then slice into 1/4 inch pieces on a diagonal up the stalks. Cut the broccoli into bite-sized pieces, then bring a pan of water to a boil and par boil for 2 minutes. This brings out a bright color and cooks the broccoli just a little before stir-frying it.

Prepare the sauce by dissolving the cornstarch in the beef broth, then add soy sauce, whiskey (or sherry). And sesame oil. Set aside.

Heat a wok or deep skillet over high heat until it is hot. Add 1 tablespoon vegetable oil and heat until it begins to sizzle. Add the beef and cook for a minute or two until it is lightly browned. Using a slotted spoon, transfer meat to a plate.

Reduce heat to medium high, then add additional oil. Add the ginger garlic and chili and stir fry until you can smell the garlic and ginger. Add the onion and celery and stir fry for a minute or so, then add the broccoli and stir fry 2 minutes. Add 1/3 cup beef broth and continue to cook for another 2 or 3 minutes, then add the sauce/cornstarch mix and the beef, and stir in until the sauce thickens and the meat it thoroughly heated.

Serve with cauli-rice immediately.

Makes 4 servings.

Atkins All Phases – For phase 1, omit the cornstarch and cook the sauce down until it thickens more.

Nutrition Info per serving:
Calories: 187.5 Fat: 7.5 g Net Carbs: 6.8 g Protein: 23.8 g

Posted on 1/24/2014

Beef, Main Dish, Recipes

Warming Beef Stew for Fall

As cold weather begins creeping back in, my thoughts turn to stews and soups. The time change means it’s dark earlier and it automatically seems colder, even if it isn’t. Well, actually, it is where I am. There is nothing like a nice warming stew for dinner on cold nights, except maybe a hearty soup. Sometimes the two are almost the same in our house since we like nice thick sauces.

This recipe is a little higher in carbs than I like, but still comes in under 8 net carbs per serving. It’s really loaded with meat and vegetables so that’s a hearty serving. You might opt for a little less to lower the carbs. It’s very thick and uses canned pumpkin to help achieve that thick sauce.

Beef Stew with Root Vegetables

3 1/2 lbs. Beef, round steak, cut into bite sized pieces *
1 medium Onions, chopped
4 medium stalks Celery, trimmed and chopped
1 15-oz can Tomatoes
2 tablespoons Garlic
1/4 cup Carbquick or other low carb flour
1 cup celery root, peeled and cubed**
1 cup Kohlrabi, peeled and cubed **
1 tablespoon Seasoning Salt
1 teaspoon Pepper
1 tablespoon oil or bacon grease
1 cup pumpkin puree

* You can purchase stewing meat already cut up but you may have to cut smaller.
** You can substitute turnips or cauliflower florets for either vegetable.

Preheat oven to 350 degrees (F)

Peel and cube the celery root and the kohlrabi (or turnips).

Mix the Carbquick or other low carb flour with the seasonings in a shallow dish. Dredge as much of the meat as you have flour in the dish. You won’t have enough for all of the meat, but it will be enough to give a sauce base to the stew.

In a large, ovenproof pot, heat the oil, add the garlic and onions and sauté for about three minutes. Remove the onions to a bowl. Add the floured pieces of meat to the pot and brown on one side, then turn over. Add the rest of the meat and stir it into the meat in the pot. Add the onions, chopped celery, celery root, kohlrabi and the canned tomatoes, Fill the tomato can with water and add that to the pot. Stir it well to mix the ingredients in. Cover the pot and put in the oven.

Cook for one hour, then stir the pot to make sure it isn’t sticking. Cook another hour, then add more water if needed, then add the pumpkin puree and stir it in. Cook 30 minutes, add more water if needed, then stir it again and cook another 30 minutes.

Makes 8 to 10 servings.

Nutrition Info per serving – 8 servings
Calories: 315.3 Fat: 9 g Net Carbs: 7 g Protein: 47.4 g

Original post on  11/4/2013

Beef, Main Dish, Mexican/Spanish Recipes, Recipes, Vegetarian

Mexican Food Twist – Enchilada Crepes

Mexican food has been almost a staple in my life. I love it! It’s spicy, it’s tasty and it’s oh-so-loaded-with-carbs. What seems like a healthy choice when you look at all the filling ingredients in an enchilada turns out really high in carbs when you add the corn tortilla. What to do to make this work on a low carb diet? I had an inspiration. Crepes! They are mostly an omelette and only a little flour in them. Granted, they can be a bit of a challenge, but they are worth the effort. So I present my newest – and first – Mexican French dish, Enchilada Crepes – low carb, delicious and with added vegetables. While they don’t taste exactly like an enchilada with a corn tortilla or even one of the low carb wheat flour tortillas, the taste is very close.

If you’d prefer the vegetarian version, just add about 2 cups of squash, a whole onion and 2 bell peppers to replace the meat. I am thinking that a winter squash would also be excellent in this, so you might try 2 cups of butternut or acorn squash in it. Wait! Why am I telling you this now when I can make it that way next time and put it out as a new recipe?! Because it sounds great and I’d like you to try it. When I make a winter squash vegetarian version, I will add pictures and any additional instructions.

Red Enchilada Crepes

Crepes:
3 eggs
1/2 cup heavy cream
1/2 cup Carbquick baking mix or other low carb flour mix
1 tablespoon wheat germ or flax meal
1/2 teaspoon red pepper powder (cayenne)
Salt, pinch
1 1/2 teaspoon oil
1/2 cup water

Filling:
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup zucchini or other summer squash, chopped
1 small bell pepper, diced
1 1/2 cups shredded cheddar jack cheese
1 teaspoon cayenne or red pepper
1 1/2 teaspoon bullion paste or granules
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 tablespoons of olive oil
10 oz can red enchilada sauce (I used Las Palmas, but La Victoria or Old El Paso are about the same carb count per 1/4 cup. )

Prepare the crepes:
Mix all the crepe ingredients in a blender or food processor until they are well mixed. Heat a small crepe or omelette skillet on the stove burner on medium high heat. You want one that has about a 5 or 6 inch flat bottom. When a drop of water skittles on the pan, spray it with cooking spray then pour in a little less than 1/4 cup of the batter in the middle and tilt the skillet if necessary to spread it evenly around.

Cover and cook for 1 minute. Remove the cover and check to see if the crepe is completely set up. If not, let it cook a little longer. Carefully slip a flat, thin spatula under the crepe to make sure it is loose, then flip it over. Let it cook for another minute. Remove to a foil lined pan.

Repeat this process until all the crepes are made. If the heat is too high and the crepes are getting too dark, lower it a little. If they aren’t getting browned within a little over a minute, then raise the heat a little. Crepes are trial and error sometimes, do if one doesn’t come out well, make adjustments and try again. Stir your batter each time before pouring a crepe to ensure no ingredients have settled on the bottom.

Wrap crepes in foil until you are ready to assemble the enchiladas.

Makes 10 or 11 crepes (allowing for one that doesn’t come out in one piece.)

About 1 carb per crepe

Make the filling:
In a large skillet, heat the olive oil, then add the garlic and onions and cook for about 5 minutes. Add the squash and bell pepper and cook for about 10 minutes until the squash is fork tender. Remove squash from pan.

I used both crookneck and zucchini in my mix.

Add the ground beef to the skillet and break into small pieces with your spatula. Stir in the seasonings and beef bullion mix. No need to add any salt. Cook until the beef is browned, then add the zucchini mix back in and stir it together, cooking just a few minutes longer.

Preheat the oven to 350 degrees F.

Assembly:

In a baking pan that will hold all10 enchiladas pretty closely to each other, put 1/4 cup of the enchilada sauce and spread it around with a spoon. Warm the crepes in the microwave for a minute to soften. Put one crepe on a plate, put about 1 teaspoon of the sauce on it and spoon about 1/10 of the filling down the middle. Sprinkle about 1 tablespoon of cheese on it, then roll and carefully slide into the baking pan. Repeat with the next one.

 

 

 

 

When all the rolled enchilada crepes are in the pan, spoon the remaining enchilada sauce over the tops and sprinkle the rest of the cheese over them.

You might notice that a couple of my crepes broke through. It’s okay. Just roll them and slide into place. The cheese will conceal these problems.

Bake for about 20 to 25 minutes until the cheese is melted and the sauce is bubbly. Serve with shredded lettuce and sour cream.

Makes 5 servings of enchiladas, 2 per serving

Nutrition Info for serving of 2:
Calories: 544.4 Fat: 42.9 Net Carbs: 7.5 g Protein: 31.8 g
For 1 enchilada
Calories: 272.2 Fat: 21.5 Net Carbs: 3.8 g Protein: 15.9 g

If you want to keep the calories and carbs a little lower, you can eat one enchilada and a big side salad with it. Using less hamburger will lower the calories, but not the carbs in this.

TIP: If you have leftover filling, put it in the fridge and use it as an omelette filling. Delicious.