7/4/2023 0 Comments Macro friendly recipes![]() ![]() Mix this all together well and let it cook for a minute. To the mushrooms and onion mixture, add your garlic, some dijon mustard, thyme, and a little flour. You’ll see the mushrooms release their liquid during this time. ![]() Cook both of these together for about 5 minutes or until they have cooked down and are very soft. Let them cook for a minute before adding your sliced mushrooms. Grab your diced onions and add them to your hot pan. Remove the meat from the skillet and set it aside. Salt and pepper the tops of the pieces (if needed) and then flip the pieces of flank steak to cook the other side for a minute or two. Once your meat is in the pan, don’t touch it for a minute or two so it can get nice and brown. You want the meat to brown, and it can’t do that properly if it’s too crowded. If your pan isn’t large enough to cook your meat in one single layer, cook it in batches. Spray the pan with a quick mist of olive oil and let it get screaming hot.īefore you cook your flank steak, sprinkle the meat with kosher salt and black pepper. I always use my giant cast iron skillet because it handles the high heat so well. Now that everything is chopped and ready to be cooked, grab a large, heavy skillet and heat it over high heat. No weird flavor like jarred, but no hassle like fresh. UNLESS, you’re taking another shortcut like me and using frozen cubes which are the GREATEST INVENTION ever. The last prep you need to do is mince 3 cloves of garlic. But you can do it yourself if you’re ambitious like that! I like short cuts, so buy them pre-sliced. Set it aside as well, and grab 1 pound of white button mushrooms. You’ll need 1 large onion for this recipe, and you will need to dice it into small pieces. Once your beef is sliced thinly and chopped into 1 inch pieces, set it aside and grab your onion. I know some recipes call for ground beef, but we love it with flank steak! First, you need to thinly slice and chop the flank steak. To get started when prepping your ingredients for my lightened up beef stroganoff, you will need to get out your favorite knife and cutting board, and chop a few things. You won’t notice much of a difference in flavor, but your macros will thank you! Prep Your Ingredients To help cut the fat in this recipe and make this family favorite more macro friendly, I’m substituting nonfat Greek yogurt for the traditional sour cream in the sauce. While I love a good, creamy sauce, I didn’t want to sacrifice all of my macros for one meal. When you think of beef stroganoff, you probably think of the heavy sour cream- based sauce of your childhood. Truthfully I haven’t even wanted to try until Ross made a request, and we were shocked at how easy it was to keep the macros in check! Here’s my lightened up beef stroganoff for anyone who loves this classic meal, but doesn’t want the heavy calories! A Lighter Version of A Classic Dish There are some meals that just scream, ‘comfort food’ rather than ‘health food.’ I’d dare to say Beef stroganoff is on that list. ![]()
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