Time for an old staple. This is a southern dish updated. Easy to make, inexpensive, low in carbohydrate, and downright delicious. I’ve made this as a standby after work when I didn’t feel like starting something in the morning and waiting for it to finish or when I don’t have much time in the evening and just want to get something on the table. Here I’ve plated it with a vegetable medley (broccoli, squash, bok choi, carrots, and snap peas that have been stirfried) and cauliflower and parmesan, which I will cover later. Total prep time for this.. around 30 minutes. Usual eating time.. 10 – tops. This recipe is for two servings.
- 1 1/2 pounds of ground beef – 80/20
- worcestershire sauce
- salt and pepper
- 1/2 onion
- 1/2 package of portabello or white mushrooms, sliced
- 2 heaping tablespoons of corn starch
- 1/2 cup red wine
- 1/2 cup beef stock
Form the beef into rough steak shapes – something New York Strip-y. Season with worcestershire sauce and salt and pepper. Fry on high until the meat sears, flipping to get both sides, then cover and cook on a lower temperature until cooked to desired level of doneness. Remove and plate the steaks.
In the same pan, sautee the onion and mushrooms in the leftover fat from the hamburger. Add wine and beef stock and bring to a boil. Mix cornstarch and enough water to make a liquid and pour into the pan. Immediately bring the heat to low and stir in the cornstarch and water mixture. Once thickened, put over the cooked steaks and served.