Posted by Deb on April 13, 2010 · Leave a Comment
Recipe: Shirataki Beef and Mushroom Stroganoff
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 8 ounces fresh mushrooms, sliced
- 2 cups water
- 3 beef bouillon cubes
- 1/8 teaspoon pepper
- 1/4 cup all-purpose white flour
- 1/2 cup cold water
- 1 cup low fat sour cream
- 2- 8 ounce packages Shirataki Egg Noodles
Instructions
- Fry meat in a large skillet. Drain off any fat and rinse in hot water
- Add the onion, garlic and mushrooms to the pan. Saute all together until the onions and mushrooms are tender. Return beef to skillet.
- Add the water, beef bouillon, and pepper. Bring to a boil over medium heat.
- Meanwhile, combine the white flour and 1/2-cup cold water in a small jar with a good lid. Screw the lid on and shake the mixture until the flour is dissolved into the water.
- Pour this slurry into the boiling mixture on the stove. Simmer for a few minutes to thicken.
- Remove the skillet from the heat and allow it to sit until all boiling stops.
- Stir in the sour cream. Mix well.
- Drain and rinse Shirataki Noodles under hot water.
- Serve over egg noodles.
Posted by Deb on November 7, 2009 · Leave a Comment
Recipe: Tuna Shirataki Noodle Casserole
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 1/2 pound thinly sliced mushrooms
- 1/2 cup heavy whipping cream
- 1 cup water 4 ounces cream cheese, cut into small cubes
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon arrowroot starch
- 1 tablespoon water
- 2 large eggs
- 2 6-ounce cans water-packed tuna, drained
- 1- 10 ounce bag baby spinach, cooked, well drained and chopped
- 2 -8 ounce packages fettuccine-shaped tofu Shirataki Noodle
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat the oven to 350F.
- Lightly butter a 2-quart round casserole dish.
- Melt butter over medium heat in medium pot.
- Add onion and cook until soft but not browned.
- Turn heat to high and add mushrooms.
- Cook until mushroom water evaporates and mushrooms turn lightly brown.
- Add cream and water; bring to simmer
- Add cream cheese and simmer, stirring occasionally until cream cheese melts.
- Season to taste.
- Blend arrowroot and water together.
- Add to mushroom mixture and bring to boil, stirring constantly.
- Remove from heat.
- Combine tuna, spinach and Shirataki Noodles in large bowl.
- Beat eggs into mushroom mixture and pour over tuna mixture, mixing well.
- Transfer to casserole dish, smooth top and sprinkle with Parmesan cheese.
- Place casserole into larger baking pan – a 9 x 9-inch baking pan works well – and pour boiling water in dish to come halfway up side of casserole.
- Bake for 60- 75 minutes until top is firm.
- Remove from pan of water and let sit for 10 minutes before serving.
- Makes four main-course servings.
Posted by Deb on November 7, 2009 · Leave a Comment
Recipe: Quick-Cooked Beef And Vegetables w/ Shirataki Noodles
Ingredients
- 2 pounds tender steak in one piece
- 12 spring onions
- 1 small can winter bamboo shoots
- 1 pound fresh mushrooms
- 2 medium onions
- 8 ounces fresh bean sprouts
- 1 small white Chinese cabbage
- 1 -8 ounce package Shirataki Noodles
- 6 pieces tofu, optional
- 2 tablespoons oil
- soy sauce
- sugar
- sake
- beef stock
- 6 eggs, optional
Instructions
- For this dish, choose well-marbeled steak – Scotch fillet is ideal.
- Freeze the steak for an hour or until just firm enough to cut in very thin slices.
- Wash and trim spring onions and cut into bite-size lengths using part of the green portion as well as the white.
- Drain bamboo shoots and slice thinly.
- Clean mushrooms and cut in halves or quarters according to size.
- Peel and cut onions in eighths.
- Wash bean sprouts and remove brown tails.
- Wash Chinese cabbage and cut into bite-size pieces, discarding any tough leaves.
- Cook Shirataki Noodles in boiling water for 2 minutes, drain and cut into short lengths.
- Heat a heavy frying pan and rub over with beef suet until well greased.
- Add half of each vegetable to the pan and fry on high heat for a minute or two until slightly soft.
- Push to side of pan and add slices of meat in one layer.
- When cooked on one side (this should not take long because meat is so thinly sliced) turn and cook other side.
- Sprinkle with soy sauce, sugar and sake to taste, add a little stock to moisten all the meat and vegetables. mix in noodles and tofu (if used) and heat through.
- Serve immediately, each person helping himself from the pan.
- Traditionally, each diner breaks an egg into his bowl and beats it lightly with chopsticks, then dips the hot foood in it before eating, but some prefer to omit this step.
- Serve hot white rice with this dish.
- More ingredients are added to the pan and cooked only after the first batch has been eaten and guests are ready for second helpings.
- Add more stock, sauce, sake and sugar to pan and simmer ingredients as required.
Filed under Beef · Tagged with bamboo shoots, bean sprouts, beef stock, Chinese cabbage, mushrooms, onions, sake, Shirataki Noodles, soy sauce, spring onions, steak, tofu
