Marvelous Recipes

Mouth-watering round steak served with a rich creamy horseradish sauce. And so easy to prepare!

1 pound boneless round steak
3 garlic cloves, divided
Cooking spray
1/2 teaspoon salt, divided
1/8 teaspoon coarse ground black pepper
1/3 cup sour cream
2 tablespoons mayonnaise
1 tablespoon prepared horseradish
1/4 teaspoon coarse ground black pepper

1. Cut the round steak into 4 equal pieces. Cut 2 garlic cloves in half and rub both sides of each steak with garlic. Coat a large skillet with cooking spray and place over high heat.

2. Add steaks to hot skillet and cook for 4 minutes; turn steaks and cook 3 minutes on second side. Reduce heat to medium; sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon coarse ground black pepper. Cook an additional 2 minutes or until desired degree of doneness.

3. Mince the remaining garlic clove. In a small bowl, combine the garlic, sour cream, mayonnaise, horseradish, 1/4 teaspoon pepper and remaining 1/4 teaspoon salt; blend well.

4. Serve the steaks with the horseradish sauce. Makes 4 servings each containing 5 net grams of carbohydrate.

Emily

An easy but delicious Swiss steak recipe that will not only please the carb conscious members of your family, but everyone else as well!

2 pound round steak, cut into serving size pieces
1 medium onion, sliced
1-(4 oz) can mushrooms, drained
1-(15 oz) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Place half the round steak in bottom of a 5 quart slow cooker. Sprinkle half the onion and half the mushrooms on top of the steak.

In a small bowl, combine the tomato sauce, salt, pepper and garlic powder. Pour half the mixture over the onion and mushrooms.

Place the remaining round steak on top, sprinkle with the remaining onion and mushrooms. Pour the remaining sauce mixture over all. Cover and cook on Low for 6 to 7 hours or until the meat is tender.

Remove the lid and cook uncovered on High until sauce is slightly thickened.

Makes 8 servings with 4 net carbohydrates per serving. This count is assuming you eat all of the sauce, if not, the carb count will be slightly lower.

Emily

Garlic and ginger root add a delightful touch to this quick, easy to fix, all-in-one dinner!

1 pound lean boneless beef top round steak, cut into 1/4-inch strips
3 garlic cloves, pressed
2 (1/2-inch) pieces ginger root, peeled and pressed
2 cups water
2 (3 oz.) packages beef-flavor Ramen noodles with seasoning packets
3 cups broccoli florets
2 carrots, sliced

1. Heat a 12-inch wok or skillet over medium heat until hot; spray with cooking spray. Stir-fry the beef  in 2 batches for 3 to 4 minutes. Remove to a medium bowl; cover to keep warm.

2. Add the garlic and ginger root to the skillet and stir-fry for 30 seconds. Stir in the water; bring to a boil. Break up the noodles; add to the boiling water. Stir in the contents of seasoning packets, broccoli and carrots.

3. Bring to a boil; reduce heat and simmer until the noodles are tender and most of the liquid has been absorbed, stirring occasionally; about 3 minutes.

4. Return the beef to the skillet and cook just until heated through, stirring frequently. Serve with a slotted spoon. Makes 6 servings.

Emily

Tender round steak, succulent potatoes and thick gravy, combine to make this dinner incredibly delicious!

2 pounds boneless beef top round steak
1 (8 oz.) can tomato sauce
2 tablespoons onion soup mix
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon ground oregano
1/4 teaspoon garlic powder
1/2 teaspoon pepper
7-8 medium potatoes
1 tablespoon cornstarch
1 tablespoon cold water

1. Cut steak into serving-size pieces and place in bottom of a 5 quart slow cooker. In a large bowl, combine tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper. Pour over steak in slow cooker.

2. Scrub potatoes and pierce on all sides with a fork; place over meat. Cover and cook on Low for 7 to 7-1/2 hours or until meat and potatoes are tender. Remove meat and potatoes and keep warm.

3. To make gravy, pour cooking juices into a small saucepan; skim fat. In a small bowl, combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil over medium-high heat and cook, stirring constantly, for 2 minutes or until thickened. Serve with the meat and potatoes. Makes 8 servings.