This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Choose gluten-free pasta with this dish.
"Ask not what you can do for your country. Ask what's for lunch."
-Orson Welles, Actor
This is a recipe that I remember from my childhood. I am not sure how my mother made it, but I can remember the taste and this is it. A rich umami flavor from the caramelized mushrooms and onions combine with the beef for that great comfort food flavor. Perfect for a cold winter's night.
My Mushroom Risotto recipe calls for button mushrooms because I know that these are available in almost any market. The common white mushroom doesn't have as much flavor as other mushrooms, partly because they contain so much water (about 80%). But when you saute them, the water evaporates, intensifying the flavor.
Servings = 4 | Serving size =4 ounces beef with sauce and 2 ounces noodles
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes great leftovers.
|2 quarts||ice water|
|2 lbs||onions (sliced)|
|3 tsp||olive oil|
|1 lb||button mushrooms (sliced)|
|1 lb||top round or other lean beef (cut into 1/2 inch strips)|
|1 1/4 cup||water (divided)|
|fresh ground black pepper (to taste)|
|1 Tbsp||Worcestershire sauce|
|8 ounces||whole wheat or gluten-free spaghetti|
Soak the sliced onions in 2 quarts ice water for 45 minutes and then drain.
Place 2 teaspoons olive oil in a large skillet over high heat. Add the mushrooms and cook for about 10 minutes, tossing frequently.
When the mushrooms are browned and well caramelized, remove them to a plate. Add 1 teaspoon olive oil to the pan and then the sliced onions. Cook, stirring frequently, until well browned.
Add the beef and cook until browned.
Add the cooked mushrooms, 1 cup water, salt, pepper and Worcestershire sauce. Stir and cover. Reduce the heat to medium low and simmer for about 30 minutes. Stir occasionally.
After about 20 minutes of cooking place the water in a medium stock pot over high heat. When the water is boiling add the pasta. Cook for about 12 minutes until done.
When the pasta is ready to serve, place 1/4 cup cold water in a small dish with the cornstarch. Stir until dissolved. Add the mixture to the pan with the beef. Stir until thickened.
Drain the pasta and serve topped with the beef tips and gravy.
Serving size = 4 ounces beef with sauce and 2 ounces noodles
Servings = 4
Amount Per Serving
|Calories 493||Calories from Fat 83|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 67g||22%|
|Dietary Fiber 10g||38%|
|Vitamin A 0%||Vitamin C 32%|
|Calcium 10%||Iron 31%|
|Vitamin K 4 mcg||Potassium 1243 mg|
|Magnesium 141 mg|