Tag Archives: beef broth

Beef Chow Fun

This dish is a FAVORITE of mine when I go to Asian restaurants. Now I’ve recreated it at home ! I’ve added some more veggies that you usually get in the restaurant dish and it makes it a nice complete meal. This tastes so authentic and so delicious !

Beef Chow Fun
Beef Chow Fun

4 servings
385 calories per serving

8 oz. rice noodles (pad thai work great – the wider the better, but whatever you can find !)
1/2 c beef broth
4 teaspoons black bean garlic sauce (available in the Asian section of your market)
1 T soy sauce
2 t brown sugar
2 t cornstarch
4 t peanut oil
1 teaspoon minced ginger
1 small onion, thinly sliced
5 ½ c sliced and cut stir fry veggies (snow pea pods, carrots, broccoli, celery) (if using frozen, thaw them)
1/2 c water, divided
8 ounces sirloin steak, cut into thin slices
¼ c douchi (fermented black beans available at your local Asian market)

Prepare noodles according to package instructions then rinse in cold water and drain and set aside. Mix Sherry, sauces, sugar and cornstarch and set aside. Heat 2 t oil in a non stick skillet and cook ginger 30 seconds. Add onion and cook 5 minutes or until softened up a bit then add the rest of the veggies plus ¼ c water. Cover and cook 5 minutes or until the veggies are softened a bit. Add the veggies to the noodles and wipe out your pan. Add 2 t oil to the pan and cook steak 3-4 minutes to brown it then add in the cornstarch and cook 2 minutes to thicken the sauce. Now add the veggies and noodles to the pan with ¼ c water and the fermented black beans. Heat through for about 2-3 minutes and serve immediately.

Steak with Mushroom Gravy

This is a very satisfying and enjoyable meal. The gravy is very tasty and there are just enough noodles to really make this dish not seem too ‘dietish’. Serve with Roasted Green Beans for a great complete meal.

Steak with Mushroom Gravy
Steak with Mushroom Gravy

4 servings
344 calories per serving

2 c raw egg noodles
1 lb. sirloin steak or filet mignon cut into bite sized pieces
1 T butter
2 T thinly sliced shallots
8 oz. sliced mushrooms
1 T minced garlic
1 T low sodium soy sauce
3 T flour
1 1/2 c fat free beef broth
1/2 t pepper
1/2 t salt

Cook noodles according to package directions and keep warm. Heat a large skillet on medium high and then spray with Pam. Add steak and cook 5-8 minutes to brown all sides. Remove from pan, cover, and keep warm. Melt butter in pan and cook shallots and mushrooms 5 minutes. Add garlic and cook a minute longer. Stir in soy and then sprinkle with flour. Cook, stirring constantly, about 1 minute. Add broth a bit at a time. Add salt and pepper and bring to a boil and cook 2 minutes. Return beef to pan and cook another 2-3 minutes.

French Onion Soup

Great French onion flavor in a simple to prepare soup that has such a depth of flavor. The sweet onions cook to perfection and the melted cheese over the top of the French bread is just delicious. The parmesan really adds a nice touch.

French Onion Soup
French Onion Soup

6 servings
255 calories per serving

2 T margarine or butter
2 1/2 large Spanish onions, peeled, sliced very thin
½ t Kitchen Bouquet
2 cloves garlic, minced
14.5 oz. beef broth
2 1/2 c cold water
½ c cooking wine (red or white)
2 bay leaves
6 slices French bread, toasted
1 c shredded Swiss cheese
1/4 c grated parmesan cheese
Salt and pepper to taste

Melt butter and add onions. Cook ½ hour or until golden brown. Stir frequently and add a tablespoon or 2 of extra hot water if needed to keep onions from getting crisp. Add Kitchen Bouquet, some salt and the minced garlic and cook a minute longer. Add broth, water, wine, and bay leaves. Cover and simmer for 1 hour. Preheat broiler. Remove bay leaves and place in individual oven safe ramekins or bowls. Top with a slice of French bread and sprinkle with parmesan then the grated Swiss and broil 3-4 minutes or until cheese is all melted and just starting to brown.

Ginger Chicken Soup

A quick soup that tastes like its been simmering for hours. Great fresh flavors and only 121 calories per serving !

Ginger Chicken Soup
Ginger Chicken Soup

2 servings
121 calories per serving

4 tsp. minced fresh ginger
1 c Perdue Shortcuts chicken cut into bite sized pieces (or make your own by sautéing a boneless skinless breast and then cutting it up into small pieces)
1 c green pepper slices (sliced very thin)
¼ c sliced scallions
1 c chicken broth
1 c beef broth
½ c water
Salt and pepper to taste
½ t onion powder
Optional red pepper flakes if you like it spicy

Combine all in a small pan and cook for 15 minutes.

Crock Pot Goulash

What a great goulash ! The caraway flavor is mild, yet it really steals the show and makes this a great tasting goulash.

Crock Pot Goulash
Crock Pot Goulash

8 servings
181 calories per serving

2 lb. beef stew meat, trimmed and cubed
2 t caraway seeds
2 T paprika
1/4 t salt
Pepper, to taste
1 large onion, chopped
1 small red bell pepper, chopped
14 oz. can diced tomatoes (undrained)
14 oz. can beef broth
1 t Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
2 T cornstarch mixed with 3 T water
2 T chopped parsley

Place beef in the crock pot. Crush caraway seeds in an herb grinder or with the back of a heavy pot. Mix crushed seeds with paprika, salt and pepper and sprinkle on the meat pressing the spices into the meat so they stick. Add onion and pepper to a skillet sprayed with Pam and cook 5 minutes. Mix tomatoes, broth, Worcestershire and garlic and add to pan and bring to a simmer. Pour into the crock and then place the bay leaves on top of the meat. Cover and cook 4-5 hours on high or 7-8 hours on low. Discard the bay leaves and then add the cornstarch mix and cook on high 15 minutes to thicken the sauce. Garnish with parsley and serve with optional whole wheat egg noodles.

Creamy Beef and Pasta

This dish uses yogurt to make a delicious and creamy sauce. But you don’t even know it’s yogurt ! Try this for a great filling one dish meal.

Creamy Beef and Pasta
Creamy Beef and Pasta

4 servings
300 calories per serving

5 oz. uncooked FiberGourmet Penne or Rotini
¾ c low fat plain yogurt
1 T cornstarch
1 T oil
¾ lb. beef round steak cut into thin strips
1 onion sliced thin
2 T flour
½ c beef broth
1 can diced tomatoes
1 green bell pepper in 1 inch squares
1 c fresh mushrooms, quartered
1 t basil flakes
½ t parsley flakes
½ t salt
¼ t pepper
½ t garlic powder
½ t brown sugar

Cook pasta according to package instructions. Combine yogurt and cornstarch and mix well. In a large skillet heat oil to medium high heat and cook beef and onion until beef is brown then add all the rest of the ingredients other than the pasta and yogurt sauce. Cover and cook on medium 8 minutes or until veggies are beginning to get tender. Remove from heat and gradually add 2 c meat mix into the yogurt sauce then return it to the skillet and stir over medium heat until well heated. Add pasta and toss to combine.

Pot Roast (Pressure Cooker)

Pot Roast is just a special dish – it is so homey and so inviting. I love the way the meat gets so super, super tender. If you don’t have a pressure cooker, you can cook this stove top in Dutch Oven for 2 hours at a low simmer. But if you have a pressure cooker, then definitely try this recipe in there – the pressure cooker method adds even more flavor to an already fantastic dish.

Pot Roast
Pot Roast

4 servings
310 calories per serving

1 lb. beef round steak ½ inch thick (thin London broil), cut into 4 pieces
2 T oil
6 large carrots, in 2 inch pieces
6 small new potatoes, halved
1 large onion, peeled and cut into wedges
1 t rosemary flakes
1 t thyme flakes
¼ t salt
¼ t pepper
½ t garlic powder
¾ c fat free beef broth
2 T flour
¼ c water

Heat oil in pressure cooker and brown meat on both sides. Remove and set aside. Add onions and cook for 5 minutes. Add carrots, potatoes, herbs, salt and pepper and then add the beef back. Pour the broth over the mix. Lock lid, bring to pressure and cook ½ hour. Quick release the pressure and remove meat and veggies to a platter and keep warm. Mix flour and water and stir into broth and cook until thickened and serve over meat.

If you don’t have a pressure cooker, do this stove top in a dutch oven and for the final cooking period, cook 2 hours on a low simmer.

Portobello and Ricotta Wontons with Wild Mushroom Cream Sauce

I modeled this recipe after a restaurant favorite of mine – it is a wild mushroom ravioli appetizer that I could not help but order every time I frequented a certain restaurant, but the calorie count was over the top. Not this one !! Between the RICH cream sauce and the multiple mushroom flavors, this meal tastes just as decadent but with so few calories, you can eat it without any guilt.

Portobello and Ricotta Wontons
Portobello and Ricotta Wontons

Thanks to Marxfoods.com for the wild mushrooms to create this masterpiece ! The different varieties lend quite a flavor to this dish. The dish would just not be the same using run of the mill mushrooms. The mixture of the chanterelles and matsutakes inside the little packet of goodness combined with the flavors of the porcini, lobster and black trumpet mushroom sauce … well, it’s just a little bit of heaven right here on earth.

Marxfoods offers a bunch of wild mushroom varieties – I think my favorite in this dish were the black trumpet mushrooms – they have a very delicate texture and the aroma is akin to a truffle. These are definitely on my list of favorites.

8 appetizer servings (3 wontons each) – 106 calories per serving
4 dinner servings (6 wontons each – 212 calories per serving

Filling –
1 t oil
4 shallots, sliced
¼ c water
2 oz. reconstituted dry chanterelle mushrooms (reserve the liquid)
2 oz. reconstituted dry matsutake mushrooms (reserve the liquid)
2 oz. Portobello mushrooms, sliced
½ t salt
¼ t pepper
1/3 c part skim ricotta cheese

To reconstitute dried wild mushroom, place in a glass bowl and cover with very hot water. Let sit 20-30 minutes. Reserve the water to use as when boiling the wontons.

Heat 1 t oil in a skillet and sauté the shallots on medium high heat for 5 minutes. Add 1-2 T of water if needed to keep the shallots moist. Add the reconstituted mushroom and sauté another 2 minutes. Finally add the Portobello mushrooms and sauté another 7 minutes. When done, place all in a food processor and pulse 14 times. (It’s best to chop or mince the woodier mushrooms like chanterelles and matsutakes). Turn into a bowl and mix with the ricotta. Set aside.

Sauce –
1 t oil
1.5 oz. reconstituted dry porcini mushrooms (reserve the liquid)
.25 oz. reconstituted dry black trumpet mushrooms (reserve the liquid)
.50 oz. reconstituted dry lobster mushrooms (reserve the liquid)
1 T water
1 c beef broth
2 t cornstarch
¼ c fat free evaporated milk
1 t red vinegar

To reconstitute dried wild mushroom, place in a glass bowl and cover with very hot water. Let sit 20-30 minutes. Reserve the water to use as when boiling the wontons.

Heat 1 t oil in a skillet and sauté the mushrooms 6 minutes. Add up to 1 T of water to keep the mixture moist. Mix starch and broth and add to the pan along with the evaporated milk. Bring to a boil then reduce heat and cook 2 minutes to thicken the sauce. During the last minute of cooking, add the vinegar. Set aside.

Wontons –
24 wonton wrappers
Small bowl of water
Reserved mushroom liquid
2 t salt

Put reserved liquid in a pot and add enough water to make 2 quarts. Add salt and bring to a boil.

Fill wontons with 1 T of the filling – – either use instructions on the back of the wonton package or watch this short video tutorial:

Complete all wontons then boil in 2 batches. Use a slotted spoon to lift the wontons out of the pot – put on a platter and cover with the sauce.

South of the Border Chicken

This is one of those PERFECT meals. Some meals are just spiced perfectly, cook up perfectly time and time again, and deserve a place in the Hall of Fame of recipes – this is one of those. If you love Mexican inspired dishes, you have to give this one a try !

South of the Border Chicken
South of the Border Chicken

4 servings
289 calories per serving

12 oz. boneless skinless chicken breasts
¼ t pepper
¼ t salt
2 t oil
1 medium onion, chopped
2 cloves garlic, minced
1 c fat free beef broth
1 8 oz. can tomato sauce
1 15 oz. can black beans, rinsed and drained
1 4.5 oz. can chopped chilies
1 t chili powder
½ t ground cumin
3 c hot cooked rice

Sprinkle chicken with salt and pepper and place in a hot skillet sprayed with Pam. Cook 5 minutes or until they begin to brown then set aside and keep warm. Heat oil and add onion, garlic and 2 T of the broth. Cook 6 minutes or until tender then add tomato sauce, beans and the rest of the broth and mix well. Add the pepper, chili powder, cumin and chicken and bring to a boil the reduce heat and simmer 15 minutes. Serve over rice.

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