low [FODMAP] Beef Stroganoff

Sometimes you got to have home cooked meals that make you warm on a snowy day. This is closer to a traditional hamburger helper, and is super simple to make. It does use Kombu instead of Worcestershire sauce. So if you have a fish allergy this is a great alternative that doesn’t compromise on flavour. (If you don’t have a fish allergy by all means use low FODMAP Worcestershire instead)

Beef Stroganoff in a white bowel
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low [FODMAP] Beef Stroganoff

This will warm you up on a snowy day
Prep Time5 minutes
Cook Time30 minutes
Course: Dinner
Cuisine: American
Servings: 4 people

Ingredients

  • 1 lb ground beef
  • 400 grams sliced and chopped oyster mushrooms ~2 packages
  • 1 tbsp garlic infused oil
  • 1 tbsp onion infused oil
  • 3 cups low FODMAP beef broth
  • 1 sheet kombu seaweed (6 inch by 6 inch piece) can substitute 1 tbsp low FODMAP worcestershire sauce in a pinch
  • 1/2 tsp salt
  • 2 tbsp cornstarch
  • 1/2 cup Cold water
  • 3/4 cup sour cream
  • 1 tbsp chopped fresh parsley
  • 3 cups cooked egg noodles

Instructions

  • Cook Egg Noodles according to directions.
  • Simmer seaweed in beef broth for 30 mins.
  • Cook ground beef and mushrooms in garlic and onion oil.
  • Remove seaweed, then add beef broth to cooked beef/mushroom mixture, and add salt.
  • Bring to boil, then cover and reduce heat to simmer for 15 minutes.
  • Cook egg noodles
  • Prepare cornstarch flurry by mixing cornstarch and cold water.
  • Add cornstarch slurry to beef mixture to thicken.
  • Add sour cream & parsley and heat until hot. Do not boil. serve over noodles
Posted on

Follow up on beef tenderloin scraps

I did take my scraps from my beef tenderloin and cooked them in the oven until they browned.

Scraps from tenderloin that aren't fit to eat.
Cuts that aren’t fit to eat
cooked meat scraps on a baking tray
Meat scraps from Tenderloin, Cooked and ready for the stockpot.

I added this and some off cuts from my low FODMAP veggies to make a beautiful beef stock. This is another cost saving adventure as it helps to use everything you purchased and help stretch your dollar a little further. It makes it feel a little better that this is pretty unusable meat but you already paid for it so it’s best you get your full value out of it. It’s always important to roast your meat that goes into your stock it definitely provides a richer flavour.

Posted on

Costco Meat

Coscto is a place to buy meet in bulk. But have you ever thought about buying $5 steaks there? Well as no surprise they do sell at $5 a steak but it comes with some work:

costco beef tenderloin.

If you don’t know, the best tasting steak on the planet is beef tenderloin. I recently found out the reason I hate steak at home is because the cuts of meat offered by the grocery store, really are just cheap cuts of meet. They are either too tough, or lacking in flavour. Change your life, buy a whole beef tenderloin and cut it up yourself!

How on earth do you cut the huge cut of beef? Well I usually go lazy method and use a cutting board with some wax paper as extra `clean surface’:

cutting board with wax paper

Once you have the roast out of the plastic wrapper, take a close look at it. You have to start thinking like a butcher. What can you do with this ? I cut off the thin end for the best skewer beef you have ever tasted. To me this is a perfect use of the delicious beef. If you where to cut it into a few steaks, they would be super small. I just cut it off and cube it.

Beef tenderloin being cut on a cutting board.

Ok so you say, “But I don’t like meat on a stick!” No problem. If you don’t want to cube the beef for skewers, then you can tuck the tip, or thinnest part underneath and use butcher string to tie it up into a uni-formally thick rolled roast. Basically you roll the meet like a sushi roll, and then tightly tie it off with string.

Work with the meet, not against it. Some cuts of meat have other pieces that are only attached with fat. This isn’t great for `grilling’ steak. So I usually cut it off and use it as a roast or more cubed skewer meet:

Trimmed tenderloin.

Now it’s time to cut into steaks! Cut the steaks as thin or thick as you want to eat. This is all to individual taste. Generally this makes about 15-20 steaks out of the roast, all depending on the cut or thickness. And these steaks are amazing! They are flavour full and and tender. (tenderloin -dug):

steak

OK so now you have 20 steaks. Either throw an amazing party, or freeze it. If you are going to freeze it here are some tips:

  • Use zip-lock freezer bags.
  • Label the bags before you have “meat hands.”
  • Pack the meet as flat as possible, single layers.
  • Air is your enemy: Get as much air out as possible. Air = Freezer burn.

Enjoy your $5 dollar steaks that are better than any $10 steak you can find in the grocery store!