I like to read Clean Eating magazine, and recently purchased their magazine "Classic Comfort Foods". One recipe jumped out at me called "creamy mushroom casserole" because it had beef and mushrooms, my two favorites. It is like a clean beef stroganoff. With no disrespect to Clean Eating, often their recipes are far from what I would call "clean". I think I am much more selective than they are, especially when some of their dishes have well over 40 grams of carbs in them.
I decided to make their casserole, but modified it big time. Theirs has milk and rice in it, and lots of cheese. I left out the rice and milk and drastically reduced the cheese, it's not needed. The porcini soaking water replaced the milk and is important for a rich taste.
2 1/2 pounds flank steak run through the tenderizer once, then cut into 1 inch thick slices
4 cloves garlic, minced
2 tsp olive oil
1 large onion, chopped
4 cups mixed sliced mushrooms (brown, oyster, shitake)
1/2 ounce dried porcini mushrooms, soaked in 1 cup hot water then strained and rinsed, reserve water for dish
3 tbsps whole wheat flour
2 slices Lacey Swiss cheese (in the deli section, it is 5x5 inch block of low calorie Swiss, or any low cal Swiss will do)
1 tsp Umami Taste #5 paste (optional)
I love mushrooms, especially porcini. First soak the porcini in one cup of hot water until soft, then strain and save the water. Chop the porcini. If you will not be using porcini you can use beef broth instead of the porcini water.
Heat a skillet over medium high heat and quickly saute the beef slices until browned, 3 to 5 minutes, set aside.
Wipe out the skillet, heat it on medium high and add 2 tsps olive oil, onion, all the mushrooms and garlic and saute, stirring occasionally about 10 minutes until onions are translucent.
Sprinkle the flour over the mushrooms, stir. Slowly add the porcini water (or beef broth) and stir until thickened, about 5 minutes. Add beef back into the mushroom mixture, add pepper and crumble and toss in the 2 slices of cheese, stir to melt and combine.
Taste for seasoning.
I add a squirt of Taste #5, it makes everything taste better! You can get it on Amazon and in any fancy cooking shop.
It is rich and creamy with no milk, and a fraction of the cheese that was called for.