Paleo Vegetable Beef Curry

Paleo Vegetable Beef Curry
Adapted from Quick & Easy Paleo Comfort Foods

1 tbsp coconut oil
1 pound steak, diced
1 cup onion, chopped
1 red bell pepper, chopped
2 tbsp green curry paste
2 cups broccoli florets, fresh/raw
¼ cup basil, diced
1 cup beef broth
1 cup unsweetened coconut milk
1 tbsp fish sauce
1/2 tsp red pepper flakes
3 cups cauliflower rice (cauliflower shredded through processor)
¼ cup water

Heat oil over medium heat in a large pan. When oil begins to smoke, add meat and brown on all sides, 3 minutes. Add onions, peppers and curry paste; saute for 3 minutes. Add broccoli and basil; saute for 2 minutes. Add broth, milk, fish sauce, and red pepper flakes; bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes covered; stir; cook 10 more minutes uncovered. When curry is almost done, add cauliflower rice and water in a large microwave safe bowl. Cover with a paper towel and microwave on high for 2 minutes to steam. Plate rice and serve curry over top. Add red pepper flakes and salt to taste.

Review: We really enjoyed the flavors, but had to add a lot of red pepper flakes to give it some kick, so I added this to the recipe. Also, it was more soupy than we like, so I reduced the beef broth a bit and think that will make it even better next time. It was more like a soup than a curry to me and very thin, so know that going in! All in all, we did really enjoy this and I loved how packed it was with  yummy veggies.

Shitake & Sirloin Stroganoff

Shitake & Sirloin Stroganoff
Recipe adapted from Cooking Light
Makes 4 Servings

6 oz. wide egg noodles
1 tbsp olive oil
1 pound sirloin, diced
3/4 tsp salt, divided
1/2 tsp black pepper, divided
1 cup thinly sliced leek
1 tsp dried thyme
2 tsp minced garlic
1 5-oz. package presliced shitake mushrooms
1 tbsp all-purpose flour
1/2 tsp paprika
1 cup beef stock
1/2 cup fat-free sour cream
2 tbsp fresh parsley, diced

Cook noodles according to package instructions (approx. 9 minutes). Drain. Meanwhile, heat oil in a large skillet over high heat. Swirl to coat. Add beef; sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Cook 4 minutes or until all sides are browned. Remove from pan. Reduce heat to medium-high. Add leek, thyme, garlic and mushrooms. Saute 5 minutes, stirring occasionally. Sprinkle flour and paprika on top and stir constantly for 30 seconds. Add stock and bring to a boil. Reduce heat and simmer for 2 minutes or until sauce is thickened, stirring frequently. Stir in remaining 1/2 tsp salt, 1/4 tsp pepper and sour cream. Stir in beef. Serve over noodles and sprinkle parsley on top.

Nutritional Information: 489 calories, 44 carbs, 15 fat grams and 42 protein grams.

Review: Excellent, hearty recipe! The mushrooms added a lot to this recipe - definitely don't do the white ones. If you want to, sub 'hot paprika' for the paprika - the recipe called for it but I didn't have it - an extra kick would be fine but it was great as was. This was my first time cooking with a leek and it added a lot of flavor, too. I am very happy with this recipe and will definitely make it again. I also liked that it only took 20 minutes from start to finish - always a plus for us!

Peppery Pork in Creamy Tomato Sauce

Peppery Pork with Creamy Tomato Sauce
Makes 4 Servings
Recipe adapted from For the Love of Cooking

2 tsp olive oil
1 pound Pork cutlets
1 tbsp light butter
1/2 sweet yellow onion, diced
8 oz of button mushrooms, sliced
1 tbsp tomato paste
1 tbsp flour
1 tbsp paprika
1 cup of beef broth
1/4 cup fat-free sour cream
Sea salt and freshly cracked pepper, to taste
8 oz. Egg noodles, cooked per instructions
Handful of baby spinach

Heat olive oil in a skillet over medium heat. Season both sides of the pork with sea salt and freshly cracked pepper, to taste. Cook pork for 2-3 minutes on each side or until cooked through. Set meat aside to rest under a tin foil tent. Add butter to the same skillet and add onions. Cook for 3 minutes or until slightly tender. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add tomato paste, flour and paprika. Stir well and cook for 1-2 minutes. Add beef broth and stir. Simmer until thickened, then add sour cream and season with salt and pepper, to taste. Cook egg noodles per package instructions while the sour cream sauce is cooking. Once noodles are done, drain water then toss noodles with fresh spinach. The hot noodles will cook the spinach just slightly. For each serving, place 2 pork cutlets on top of noodles and spinach, then top with the sauce.

Nutritional Information: 432 calories, 51 carbs, 8 fat grams and 38 protein grams.


Review: We've now made this one twice - it's just so good! I love the soft egg noodles and how well they go with the beefy/tomato/creamy sauce. The spinach and mushrooms boost up the veggie quotient (which I'm really trying to get better at!), and it came together quickly. I think it's a great, easy recipe that reheats well, and I'm happy to be finding more pork recipes that I enjoy. I had no idea how calorie-friendly pork cutlets are, or how quickly they cook up due to how thin they are - perfect! I highly recommend this one. And if you worry about the sour cream, don't! Austin made it without it one time and it was great - just a little less creamy and a little more tomatoey!

Beef & Noodle Toss

Beef  & Noodle Toss
Makes 4 Servings
Recipe adapted from Better Homes & Gardens

8 oz. lasagna noodles
12 oz. boneless beef sirloin, cut into bite size pieces
2 tbsp all-purpose flour
1 tbsp olive oil
2 cups grape tomatoes
8 oz. mushrooms
2 tsp minced garlic
1 14-oz. can beef broth

Break noodles in half. Cook according to package instructions. Drain (do not rinse). Meanwhile, season beef with ½ tsp each salt and pepper. Toss with flour. Heat oil in a 12-inch skillet over medium-high heat. Add meat, any remaining flour, add tomatoes to the skillet. Cook 3-4 minutes until beef is browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3-4 minutes more or until beef is done and liquid is slightly thickened. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve.

Nutritional Information: 430 calories, 46 carbs, 12 fat grams and 37 protein grams.

Review: We liked this one a lot, but I will make a change next time. Basically, the sauce  is thin, so the big lasagna noodles made it a bit difficult to eat. SO, I will either leave the lasagna noodles but thicken up the sauce with cornstarch/water OR go to a smaller pasta shape. Other than this future change, I will leave it EXACTLY as is. The steak was great, the fresh tomatoes were yummy and the sauce blended well. Great, easy recipe with common ingredients so easy to throw together at the last minute!