Stuffed Beef Steak Strogonoff

Stuffed Beef Steak Strogonoff  -  Bariatric Friendly. 

For Large meals place in baking Pan

                                                     

2-3 Servings  

 or for Large meals usually 2 slices of ham and cheese for each steak.

Meat Ingredients
Beef Round Top Steak Boneless -  2 Giant Size
or Vension Steak  or ( 1/2 steak  per person)
4 Slices of Virginia Ham  (2 slices ham to cover meat)
4 Slices of  Munster Cheese  (2 Slices cheese to cover meat)
Pepperoni chopped  Hormel (2 - 3 pieces per steak )
ToothPicks 2 per each

 Cream  Sauce Ingredients

To prepare for larger meals. 

I used 1 can of beef broth to 1/2 - 3/4 container of small Heavy cream shown. 

You want the cream sauce to stay a light color beige so don't use too much cream. 

1ST PREPARE THE MEAT.                

Prepare Meat

Place toothpicks on open side of steak to hold closed.

Prepare all your steak before you start sauteing

Lightly Oil Pan and Sear both sides of Steak
adding Salt, Pepper and Garlic powder to top.

Place meat in baking pan to cool off a little, so you can slice them. Prepare the Stronganoff Cream Sauce first.
You will be using the run off juices from the steak in the pan by adding it to the Stroganoff Cream sauce once it is prepared. 

Prep the Strogonoff Cream Sauce 

From the same pan you seared the meat in(using the juices that are in there)

• Add 2 TBS butter and sliced Garlic. cook until lightly golden.  (can add more olive oil if needed)
• Add Sliced Mushroom. Saute for 1 minute.  Add another TBS butter . Season with garlic powder and blk pepper.
• Add 1/4 cup Marsala wine, Saute for another minute. keep stirring. 
• 1/4 Cup Heavy Cream and 1/4 cup Beef Broth. Mix and cook for 30 seconds
• Add in grated Cheese, stirring constantly for about 30 seconds.
• Shut off and remove from hot surface.       

Last step in Meal.
Take the Seared Rolled Steak and place on cutting board.
(NOTE: STEAK WILL STILL BE RAW.) 
Slice Steak and place back in pan or frying pan. Whichever, can fit all the meat and Stroganoff Cream Sauce.



Place the Strogonoff Cream Sauce on top.
Cook for 3-5 minutes on stove top in frying pan or
For larger meals in baking pan.
on 400 covered for 5 -10 minutes. Then uncover for 2-3 minutes on broil to get crispy.

        

Can be served with Egg Noodles.

  I made this recipe with Vension meat.
From the happy grin on my husbands face, I can say
he likes it.

this meat was very tender and not gamie at all.
You can also rinse the venison in cold water and then soak
it in a bowl with milk for a day. then rinse off and use.
Milk takes the gamie flavor out.

Bolognese Sauce

Bolognese Sauce  - 

       

Bariatric Friendly without pasta. Use in Portabella Mushrooms or Zucchini Boats (Recipes on this site)  Or Banza Pasta made with ChickPeas.

                                                                                             

For Bariatric Friendly serve with Banza Chickpea pasta approx 1 oz  = 25 Rotini.

Stuff Mushroom with Bolognese sauce

 

Ingredients:

        

CHOPMEAT:

3 packages of  Ground Beef, Pork and Veal for meatloaf.  6 + pounds

1/2 cup of chopped Onions

1/2 tsp of  black pepper,  Salt, Garlic Powder

Tomato Puree: 

 Suzy Bell or Tutto Russo 6 - 28 oz  cans (large cans)
1 cup Olive Oil
1/4 cup chopped Garlic
1 Medium chopped Onions
1/2 tsp of  black pepper,  1 TBS Salt, Garlic Powder and 2 Tbs sugar, 1/4 cup chopped Basil
2 Cups Water
2 cups finely chopped Celery
2 cups finely chopped Carrots
1 1/2 quarts of Heavy Cream
1 package of Frozen Sweet Green Peas or 2 cans
1 1/2 cup grated cheese

Prepare Meat

Mix in large bowl all meats.

Add in 1/2 cup chopped onions & 1 teaspoon of spices - Salt, Pepper and Garlic Powder. Mix and make small round meatball shapes and then flatten them out like a burger. 

With a very small amount of Olive Oil (just to coat pan) Place flatten meats in frying pan. 1 layer only at a time. (it cooks faster this way and you have more control on turning them) 

Cook on medium to high heat to just to crisp the outside. Don't worry about meat being raw, it will cook once in sauce. 

 Once 1 side is cooked crispy turn over and start chopping the meat into smaller pieces.  I like doing it this way so I have chunks for the sauce instead of minced meat.  

 Placed cooked meat in large bowl and finish all meat. 

          

 Prepare Sauce: 

In large Sauce Pot:  Saute 1 cup Olive Oil, 1/4 cup chopped Garlic and 1 cup chopped onions

When onions are lightly golden add chopped celery and chopped carrots.

Cook for 2 minutes

 Tomato Puree:  Suzy Bell or Tutto Russo 6 - 28 oz  cans (large cans)

1/2 tsp of  black pepper,  1 TBS Salt, Garlic Powder and 2 Tbs sugar, 1/4 cup chopped Basil
Use 2 Cups water only to rinse out cans and place the sauce left in cans in pot.
 Stir in Heavy cream 1 1/2 containers .  Color will become a peach color.  Cook  until 1st boil and then for another 10 minutes on medium.  Stir frequently.

    

Place in all the cooked chopped meats.                                                                         

Cook on Medium high until 1st boil then lower to medium  Stir Frequently- add Sweet Green Peas and cook for additional 10 - 15  minutes.  Take off of hot stove surface and add 1 - 1/2 cups of grated cheese.

  

 Serve over Pasta. top with grated cheese.

Can be Frozen in plastic containers for 6 months.
Makes approx. 15 - 16 oz containers.

Reheat: You can also after defrosting the Bolognese sauce place in frying pan
add cooked pasta and saute, mixing constantly for 2 minutes.