Mushroom Beef Low Fat Recipes

LOW-CARB SALISBURY STEAK

Steps:

• Mix ground beef, onion, eggs, 1 tablespoon Worcestershire sauce, parsley, 2 teaspoons salt, garlic powder, onion powder, and 1/2 teaspoon pepper together in a bowl. Split steak mixture into 6 portions and form into patties.
• Heat a large skillet over medium-high heat. Cook patties, 3 at a time, until slightly browned on one side, about 5 minutes. Flip and cook until other side is browned, about 5 minutes more. Repeat with remaining patties, pouring off any excess liquid. Place Salisbury steaks on a plate and cover with aluminum foil to maintain heat.
• Melt butter in the same skillet over medium heat. Add mushrooms and cook until golden brown, about 5 minutes. Transfer mushrooms to a bowl, reserving butter in the skillet.
• Stir flour into the butter until dissolved. Pour in beef broth slowly, stirring until thickened, about 7 minutes. Add 1 teaspoon Worcestershire sauce; cook, stirring frequently, until gravy starts to thicken slightly, about 5 minutes. Add sour cream and season with salt and pepper. Cook, stirring until all sour cream is melted and gravy is light brown, about 2 minutes.
• Stir mushrooms back into the gravy. Remove from heat and let cool until thickened, about 2 minutes. Ladle gravy and mushrooms over steak patties.

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

Steps:

• Season the beef with the salt and black pepper.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
• Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
• Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
• Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

MUSHROOM SLOW COOKER ROAST BEEF

Steps:

• Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

LOW FAT BEEF AND MUSHROOM BURGERS

Steps:

• Place the onion and mushrooms in a food processor and whizz until finely chopped. Add the beef, breadcrumbs, herbs, tomato paste and seasonings. Process for a few seconds until the mixture binds together but still has some texture.
• Divide the mixture into patties ( I sometimes make lots of smaller ones as opposed to a few large ones, as they are easier to cook and stuff into pita bread that way!) and press into burger shapes with lightly floured hands.
• Cook the burgers in a non stick frying pan, or under a hot grill , turning once, until evenly cooked.
• NB. Please be aware that the mixture is quite soft, so you will need to handle carefully to prevent the burger from breaking up while cooking.

EASY LOW FAT MUSHROOM SAUCE

Steps:

• Saute the mushrooms in a non stick pan for 2-3 minutes until softened.
• Add the sour cream, yoghurt and black pepper.
• Mix well and heat through.
• Serve warm as required.
• *I sometimes sprinkle with a little chopped parsley for added colour and flavour.

LOW FAT BEEF STROGANOFF

Steps:

• Brown beef strips in oil and add sliced onions, mushrooms and garlic.
• Add salt and pepper to taste.
• Add can of soup and water then add sour cream.
• Cook until hot then add Worcestershire sauce and ketchup.
• Cook noodles according to package directions.
• Serve over noodles.

LOW-FAT GRAVY

Steps:

• In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth; stir until smooth. Add to pan with the remaining broth. Bring to boil, stirring occasionally; boil for 2 minutes.

SALISBURY STEAKS WITH MUSHROOM SAUCE (LOW-FAT)

Steps:

• In a bowl, combine beef, flour, Worcestershire sauce, onion, and spices; blend gently thoroughly mixing all ingredients.
• Add milk and mix again.
• Shape into 8 patties, cover and refrigerate.
• Meanwhile, place mushrooms in a small bowl.
• Cover with hot water and soak 20 to 30 minutes; chop and set aside.
• Strain water through a paper towel into a clean bowl (this will remove any dirt).
• Save the liquid.
• Add enough beef broth to saved liquid to make 1 cup.
• Add red wine and stir well.
• Place a heavy nonstick skillet over medium-high heat.
• Add patties and brown them thoroughly on each side.
• Remove from skillet and drain on paper towels.
• Pour off any liquid in skillet and return skillet to heat.
• Add chopped mushrooms, liquids, and carrots to skillet.
• Bring liquid to a boil and reduce it by a third.
• Add beef patties, reduce heat and simmer 10 minutes.
• Sprinkle patties with parsley and serve hot.
• Serve with baked potatoes and fresh green salad, if desired.

BEEF AND MUSHROOM STEW

Steps:

• Combine beef, beef stock, and porcini mushrooms into a large saucepan and bring to a simmering boil. Leave on a low simmer until meat is tender, about 1 hour.
• Heat butter in a large stockpot over medium-high heat and add white, bella, porcini, and canned mushrooms, onion, carrots, celery, and garlic. Saute until mushrooms shrink and onions are translucent, 5 to 7 minutes.
• Transfer beef mixture to the stockpot. Continue to simmer for 1 hour more. Remove pieces of beef and shred with 2 forks. Return shredded beef to the stew and serve immediately.

MUSHROOM BEEF (LOW FAT)

Steps:

• In 3 to 3 1/2 quart slow cooker, mix all ingredients except flour, water and potatoes.
• Cover, cook on low heat 6 to 8 hours.
• In small bowl, mix flour and water; stir into beef mixture. Increase heat setting to high. Cover; cook 15 to 20 minutes or until thickened.
• Meanwhile, pierce potatoes all over with fork. In microwave oven, arrange potatoes in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover, let stand 5 minutes.
• Split potatoes; mash slightly with fork. Spoon beef and mushroon mixture over potatoes.