I was hungry and thought an easy meal would be to throw together a beef stir fry. I headed to the freezer pulled out a steak and quickly started throwing a marinade/sauce together for the stir fry.
Beef and Vegetable Stir Fry over Rice
I had a playdate at my house yesterday and my friend mentioned Beef Stroganoff. I LOVE Beef Stroganoff, yet never make it because my husband doesn’t like it which is a bummer. BUT, my husband has been out of town — so I figured it would be a good time to make up a batch!
Ingredients
1 pound steak, cut into cubes
2 tablespoons gluten free flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced or 2 TBSP of dried onions
8 ounces canned mushrooms
8 ounces beef broth
1 (15-ounce) can gluten free cream of mushroom soup
1/4 tsp nutmeg
1 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 cup sour cream
Cooked gluten free penne pasta
Directions
Sprinkle the steak with salt, pepper, garlic powder and then with 1 TBSP of flour.
In a large skillet, brown steak in the olive oil and butter.
Remove the steak from the pan.
Add the onion and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with remaining flour.
Put the steak back into the pan with the onion and mushrooms.
Add the mushroom soup and beef broth with nutmeg. Cook over low heat for about 15 minutes, until thickened. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve.
Serve over cooked noodles.
Adapted from: Paula Deen
Originally written on July 18, 2014
New York Steak with mashed red potatoes and a side of garden fresh zucchini
I have company today and they brought New York Steaks for us to BBQ on the Traeger Pellet Grills. I love people who bring me food…. such a wonderful gift
I sprinkled Tahoe Spiceworks Inc. Garlic Rosemary BBQ Rub and sprayed on some olive oil onto the steaks. Oh my what a flavor!!
Originally written on July 28, 2014
Being in the Bay Area has its pros and cons… Cons being it has been hot in the triple digits for awhile. I am not use to my face glistening all the time, but thank goodness for pools! Where I live is bearable to this weather, but I am enjoying my vacation.
In order to keep the house from overheating we have opted to make BBQ steaks outside on the grill tonight. With the leftover steak I am making fajitas on the grill tomorrow night!
I marinated the steaks for a bit before throwing them on the hot grill. Baked several potatoes for about 45 minutes on the grill as well before the steaks sizzled next to them. And then boiled up some ears of corn on the burner on the grill as well.
BBQ Marinade
1/4 cup honey
1/4 cup organic ketchup
1/4 cup gluten free soy sauce
4-6 garlic cloves, chopped
Mix all ingredients together and place on meat and let marinade for a minimum of 30 minutes.
Written on June 17, 2014
Went to the Carson Valley Days Carnival on Thursday June 12th and brought Gluten Free Corn dogs for my kids and I to eat since the ones you buy at the carnival contains wheat.
Gluten Free Corn Dogs
Ingredients
Oil for deep frying
1/2 cup gluten free cornmeal
1/2 cup Gluten Free flour
2 teaspoons sugar
2 eggs, beaten
2/3 cup milk
1 package (16 oz) gluten free hot dogs
Sticks, I used Kabob wood sticks
• In deep fat fryer or heavy saucepan, heat 3 inches oil (to 375°F).
• In medium bowl, mix cornmeal, Bisquick mix and sugar. Beat in egg and milk with whisk. Batter will be consistency of thick pancake batter. • Roll hot dogs in batter until covered.
• Fry in hot oil 3 to 5 minutes or until golden brown. You may need to flip them once. Drain on paper towel-lined plate.
• Once cooled slightly insert sticks
Small Town Living in Maryland 