Hungarian Beef and Mushrooms

I’ve been getting a lot of “paleo” and “whole30” clients lately, meaning people who do not eat grains, legumes (including peanuts) and often no dairy, except butter.  All meat should be organic and red meat/dairy should be grass-fed to ensure proper omega-6:omega-3 fatty acid ratios, so as to prevent inflammation.  Unlike the original Atkins diet (another grain-free, low carb diet), paleo and Whole30 diets emphasize eating plenty of vegetables and high quality proteins, while limiting processed foods, such as deli meats, bacon, etc.

Sauerkraut and yogurt add tang and probiotics, while matching perfectly with this Hungarian-style dish.  If you have higher caloric/carbohydrate needs, serve this with egg noodles rather than spaghetti squash.

*Note that this only serves 2-3 people, so you may need to double the recipe if you have guests or a family.

Hungarian Beef and Mushrooms - The Clean Gourmet

Serves 2-3

Ingredients:

For the Beef and Mushrooms:

1 tablespoon olive oil

½ yellow onion, cut into 1/4″ strips

3 cloves garlic, minced

1 large shallot, minced

8 ounces cremini or button mushrooms, sliced 1/4″ thick

1 tablespoon sweet paprika

1/8 teaspoon grated nutmeg or 1/4 teaspoon ground allspice

2 sprigs fresh tarragon, picked or 1 teaspoon dried tarragon

1/2 cup red wine

1/3 cup low sodium beef or vegetable broth

1 1/2 teaspoons salt

10 turns of black pepper

.6 lb sirloin or flank steak, cut against the grain into 2″ strips, 1/4″ thick

1/3 cup fresh picked dill, coarsely chopped

To serve:

baked spaghetti squash or egg noodles

sauerkraut or vinegary sautéed cabbage

Bulgarian yogurt or whole Greek yogurt (or a spritz of lemon juice if dairy-free)

What to do:

In a cast iron skillet or medium dutch oven, heat olive oil over medium heat and sauté the onion, garlic and shallot until soft, about 5  minutes.  Next, add the mushrooms and brown, stirring occasionally.  Once you get some nice color, add the paprika, nutmeg or allspice, tarragon and red wine.  Bring to a boil, then reduce heat to medium-low and simmer, until most of the wine is evaporated.

Add broth, salt, pepper and beef.  Bring to a boil, then reduce heat to low and simmer 5 minutes.  Stir in dill.

Serve over spaghetti squash and sauerkraut.  Top with yogurt.

Hungarian Beef and Mushrooms - The Clean Gourmet


Summer Cold Green Bean Salad

This is a pretty simple salad but I thought I’d share it anyway.  You can easily play with this by adding things like walnuts, goat cheese or olives.  I’ve kept it clean by leaving out oil, but feel free to add some.

The picture is of Version 1, but I thought I’d include the recipe for Version 2 as I did it a while ago and really enjoyed it.

Serves 4

What you need:

10 oz FRESH green beans, ends trimmed

2 heirloom tomatoes, diced

Salt and Pepper

Version 1:

Handful sweet basil, torn into pieces

2 endives, chopped in thirds and leaves separated

Balsamic

Version 2:

Handful fresh dill, minced

1-2 oz goat cheese

Fresh lemon juice

Red wine vinegar

What to do:

Trim green beans and blanch in boiling salted water for about 3 minutes.  Strain and let cool.

While green beans are cooling, put tomatoes in medium-sized bowl and add the acid ingredients (Version 1: balsamic; Version 2: lemon juice and red wine vinegar) and oil, if using.

Once beans are cooled, add to bowl along with endives and basil for Version 1 or goat cheese and dill for Version 2.  Season salt and pepper and toss to coat.

You can either serve immediately or let marinate for a few hours.

Downloadable/Printable Version