Ingredients:

3 lb beef stew meat, (organic range fed if possible)
1/2 cup of all purpose flour
2 teaspoons sea salt
1/8 teaspoon of lemon pepper (or black)
1/2 teaspoon of dry mustard
1/4 teaspoon chili powder
1/8 teaspoon of nutmeg
1/8 teaspoon of cinnamon
1/8 teaspoon of ground cloves
1 package of egg noodles
2 medium onions, thinly sliced and separated into rings
2 cloves of garlic, minced
2 (4 oz. each) cans sliced mushrooms, drained, or 8 oz fresh sliced
1 (10.5 oz.) can condensed organic beef broth
4 to 6 tablespoons white wine
1 1/2 cups of sour cream (16 oz.)
6 tablespoon EVOO (Extra Virgin Olive Oil)

Preparation:

Heat 2 tablespoons of EVOO in a large heavy skillet over medium heat.
Trim all the excess fat and sinew from meat, cut into 3-inch strips about 1/4″ thick by 1″ wide and place in a large bowl.
Combine all dry ingredients and mix well. Pour over meat and mix to thoroughly coat meat and not leave any dry ingredients in bottom of the bowl.
Transfer the onions, garlic, mushrooms and coated meat to skillet and lightly brown turning frequently and adding 2 to 4 tablespoons of EVOO during process.
After about 8 minutes add the beef broth and wine. Stir well with a wooden spoon scraping the skillet bottom to get up all of the baked on crust (helps with flavor).
Transfer the skillet contents to a slow cooker (crock pot) and cook on low setting for 8 to 10 hours.

Serve with egg noodle (about 1/2 cup per person).
Yields 4 servings.

Good diet.

Ingredients:

12 ounces strips loin steak
2 portabella mushrooms
2 yellow bell peppers
1 head broccoli
1/3 cup soy sauce
1/4 cup sherry wine
2 tablespoons fresh ginger, grated
1 tablespoon brown sugar
1 tablespoon cornstarch
3 garlic cloves, minced
1 teaspoon dark sesame oil
1/2 cup fresh cilantro, chopped (optional)

Preparation:

Discard excess fat from the steak and cut meat into thin, bite-sized strips.
Slice broccoli florets from the stalk. Cut into pieces, then peel the stalks and slice into thin rounds.
Cut and discard the stems from each mushroom, then thickly slice the caps.
Slice the peppers into thin strips.
In a small bowl, stir the soy sauce with the sherry, brown sugar, cornstarch, ginger, garlic and sesame oil until the cornstarch is dissolved.
Coat a large frying pan or wok with vegetable oil and set over medium heat.
Add the steak and stir fry until it changes colour, 3 to 4 minutes.
Add the vegetables and stir the sauce.
Stir fry until the vegetables are tender crisp, 4 to 5 minutes.
Mix in the cilantro.
Serve over noodles or rice.

Yields 3 servings.

Ingredients:

1 1/2 lb. lean beef flank steak
3/4 Cup dry red wine
1 1/2 tsp. lemon pepper
1/2 tsp. minced garlic
Cooking spray

Preparation:

Place wine, garlic and lemon pepper together in a large mixing bowl and mix well.
Place the steaks in a large container with a lid. Pour the wine mixture over the steaks.
Flip steaks to make sure both sides are coated well.
Cover and place in the refrigerator for 24 hours.
Flip the steaks a few times while marinating so the steaks are evenly coated.
Spray a broiler pan with the cooking spray then place the steaks on the broiler pan.
Broil about 4 inches from the heat for 6 minutes.
Turn the steaks and broil 6 more minutes.

Broiled red wine beef steak recipe sent in by Jen B.

Ingredients:

1 can onion soup
1 can mushroom soup (also try this with Campbells Golden Mushroom Soup)
3 to 3 1/2 pound roast
salt and pepper to taste

Preparation:

Season roast. Place in roasting tin. Blend soup; pour over roast.
Bake at 350 for 3 hours.

Ingredients:

1/2 pound ground beef
1-1/2 cups chopped onion
1/2 cup sliced celery
2 cups water
1 can (16 ounces) kidney beans, rinsed aand drained
1 can (14-1/2 ounces) stewed tomatoes
1 cup shredded cabbage
1 teaspoon chili powder
1/2 teaspoon salt

Preparation:

In a saucepan, over medium heat, brown the beef then drain.
Add onion and celery; cook until tender.
Add water, beans,tomatoes,cabbage, chili powder and salt. Bring to a boil.
Reduce heat; cover and simmer for 20-30 minutes or until cabbage is tender.
Serves 4-6.