Healthy takes on beef leftovers
International delights that can go from prep to table in 30 minutes or less!
Lightened-Up Mushroom & Beef Stroganoff
ACTIVE TIME: 15 min. TOTAL TIME: 25 min. SERVES: 4
This classic Swedish dish gets a slimming upgrade from a tangy Greek yogurt–based cream sauce 1 (8 oz.) pkg. dry fettuccine
1 (10 oz.) pkg. mushrooms, sliced 1⁄2 cup chopped onions
3 Tbs. butter
1 tsp. Dijon mustard
1 tsp. tomato paste
2 Tbs. flour
11⁄2 cups low-sodium beef broth
1⁄2 cup Greek yogurt
2 cups sliced cooked beef roast 1 Boil pasta in generously salted water as package directs.
2 Meanwhile, in skillet over medium heat, cook mushrooms and onions in butter 5 min. or until softened. Stir in Dijon mustard, tomato paste and flour. Cook 1 min., whisking often. Pour in beef broth. Let simmer 5 min. or until sauce has thickened.
3 Reduce heat to low. Add Greek yogurt and sliced beef; stir until beef is just heated through. Serve stroganoff over cooked noodles. Garnish with chopped fresh parsley, if desired.
Rosemary & Thyme-Kissed Beef Stew
ACTIVE TIME: 15 min. TOTAL TIME: 30 min. SERVES: 4
We used cornstarch to thicken up the broth fast, but the stew can be simmered up to 2 hrs. for more depth 1 onion, diced
4 carrots, diced
4 stalks celery, diced
2 Tbs. olive oil
2 Tbs. cornstarch
1 qt. low-sodium beef stock 1 (28 oz.) can diced tomatoes 1 tsp. dried rosemary
1 tsp. dried thyme
2 cups cubed cooked beef
1 In large pot over medium-high heat, sauté onions, carrots and celery in olive oil 5 min. or until starting to soften. Add cornstarch; cook 2 min. more or until thickened, whisking.
2 Add beef stock, diced tomatoes with their juices, rosemary, thyme and cubed beef to pot. Season to taste with salt and pepper.
3 Bring mixture to a boil; cover and let simmer 15 min. or until ready to eat. Serve garnished with a dollop of sour cream and chopped fresh thyme, if desired.
Hoisin- Scallion Fried Pot Stickers
ACTIVE TIME: 15 min. TOTAL TIME: 30 min. SERVES: 4
These savory bites are a great way to turn 1 cup of meat into a fun party appetizer or a hearty meal for four
1⁄2 cup, plus 1 Tbs. hoisin sauce,
divided
3 tsp. toasted sesame oil, divided 1 Tbs. low-sodium soy sauce 1 tsp. rice wine vinegar
1 cup finely chopped cooked beef 4 scallions, thinly sliced
1 (12 oz.) pkg. wonton wrappers 2 tsp. chili-garlic sauce
2 Tbs. vegetable oil 1 In bowl, mix 1 Tbs. hoisin sauce, 1 tsp. sesame oil, soy sauce and vinegar. Stir in beef and scallions. Spoon 1 Tbs. onto each wrapper. Brush wrapper edges with water, fold over filling and press edges to seal. In bowl, mix remaining hoisin sauce, sesame oil and chili-garlic sauce; set aside.
2 In pan over medium-high heat, heat oil. Add pot stickers; cook about 2 min. or until bottoms are golden brown. Reduce heat to low; add 1⁄3 cup water to pan and cover. Let pot stickers steam 5 min. Serve with hoisin dipping sauce and scallions, if desired.