Menu planner: beef stroganoff that’s a breeze to make

Thinking ahead to your next few meals? Here are some main dishes and sides to try.

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This beef stroganoff takes less than 30 minutes to prepare, cook and serve.

This beef stroganoff takes less than 30 minutes to prepare, cook and serve.

Cattlemen’s Beef Board

Easy beef stroganoff

Makes 4 servings

Preparation time: 15 minutes

Cooking time: less than 10 minutes


1 pound beef sirloin tip steaks cut 1/8 inch to 1/4 inch thick

1 teaspoon minced garlic

4 teaspoons canola oil, divided

1/4 teaspoon coarse salt

1/4 teaspoon pepper

1/2 pound sliced mushrooms

1 (3/4-ounce) package brown gravy mix

1 cup cold water

4 cups cooked wide egg noodles

1/4 cup dairy sour cream

Stack steaks; cut lengthwise in half, then crosswise into 1-inch-wide strips. Toss with garlic. Heat 2 teaspoons oil in large, nonstick skillet on medium-high. Add half of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove; repeat with remaining beef. Season with salt and pepper. Heat remaining 2 teaspoons oil in same skillet on medium-high. Add mushrooms; cook and stir 2 minutes or until tender. Remove from heat. Add gravy mix and water; blend well. Bring to a boil. Reduce heat; simmer 1 minute or until sauce is thickened, stirring frequently. Stir in beef; heat through. Serve over noodles. Pass sour cream.

Per serving: 461 calories, 36 grams protein, 15 grams fat (29% calories from fat), 4.3 grams saturated fat, 47 grams carbohydrate, 129 milligrams cholesterol, 465 milligrams sodium, 2 grams fiber.

Carb count: 3.

Parmesan ‘risotto’ with peas

Makes 8 servings

Preparation time: 10 minutes

Cooking time: about 50 minutes


5 cups unsalted chicken broth or homemade stock, divided

1 1/2 cups arborio rice

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

2 tablespoons diced butter

1 teaspoon freshly ground pepper

1 cup frozen peas

Heat oven to 350 degrees. Bring broth to a simmer. Place the rice and 4 cups broth in Dutch oven, reserving 1 cup broth. Cover and bake 45 minutes or until most of the liquid is absorbed and rice is al dente. Remove from oven; add remaining broth, cheese, wine, butter and pepper; stir vigorously for 2 to 3 minutes until rice is thick and creamy. Add peas; stir until heated through. Serve hot.

Per serving: 220 calories, 7 grams protein, 6 grams fat (25% calories from fat), 3.4 grams saturated fat, 32 grams carbohydrate, 19 milligrams cholesterol, 767 milligrams sodium, 2 grams fiber.

Carb count: 2.

Vegetable bean soup

Makes about 12 cups

Preparation time: less than 15 minutes

Cooking time: 6 hours


1 (15-ounce) can reduced-sodium black beans, rinsed

1 (15-ounce) can reduced-sodium pinto beans, rinsed

2 (14.5-ounce) cans undrained diced tomatoes with jalapenos

2 cups frozen corn

1 (14-ounce) can unsalted vegetable broth (see NOTE)

2 medium red potatoes, chopped

1 cup chopped onions

1 cup medium salsa

1 cup frozen green beans

In a 4-quart or larger slow cooker, combine all ingredients. Mix well. Cover and cook on high 6 hours or until vegetables are tender. NOTE: Thin with additional broth or water if desired.

Per cup: 109 calories, 4 grams protein, no fat (no calories from fat), no saturated fat, 24 grams carbohydrate, no cholesterol, 268 milligrams sodium, 5 grams fiber.

Carb count: 1.5.

Mexican pizza

Heat oven to 450 degrees. Spread 1/2 cup prepared black bean dip over a ready-to-bake pizza crust, leaving a 1/2-inch border. Place crust on a cookie sheet. Sprinkle with 1/2 cup shredded Mexican-blend cheese. Bake 8 to 10 minutes or until cheese melts. Meanwhile, in a medium bowl, mix 1/4 teaspoon lime zest, 2 tablespoons fresh lime juice and 1 ripe avocado cut into chunks. Toss 2 cups shredded romaine with 1 tablespoon more lime juice. Top cooked pizza with romaine mixture, 1 chopped tomato and then avocado mixture. Serve with baby carrots.

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