My sister recently had her second baby and she has celiacs (read about my attempts to make her gluten free donuts). I wanted to make her something yummy to eat the night she got home from the hospital but I’ve been in a dinner slump lately and I didn’t have a lot of ingredients on hand. I was forced to use what was available and something I could throw together quickly.
I scrambled through my pantry and fridge and came up with this winner. It smelled so good while it was cooking my husband started whimpering that he wasn’t going to get any for dinner. But I made enough to feed her family and mine. He was excited, and even more excited when there was enough left over at our house to have some for lunch the next day. Even my picky eaters liked this meal.
Isn’t it nice when everyone likes dinner and you didn’t have to
slave cook all day?
So here’s what you’ll need to fix this tonight:
1 Tbsp olive oil
1.5 pounds steak (any kind will do, but we prefer sirloin, flank, or new york, just whatever is on sale)
1/4 onion chopped
1/2 c sliced mushrooms
1 can beef broth
2 Tbsp cornstarch
1/4 c greek yogurt (this doesn’t contain as much lactose as sour cream, my husband tolerates this just fine)
1/2 c vegan cream cheese (made with coconut milk, can use regular if you can tolerate lactose)
1 tsp steak seasoning (we like McCormick Montreal)
Salt and Pepper to taste
And here’s what you do with all those yummy ingredients
Slice the steak into 1/4 to 1/2 inch pieces. Add the oil to a large saute pan. Add the steak to the saute pan, with a little salt and pepper if desired. Add the chopped onion to the pan. While the steak is cooking, whisk the cornstarch into the can of beef broth until there are no lumps. Pour into a sauce pan. Cook over medium heat. Add the greek yogurt and vegan cream cheese (you can substitute sour cream and regular cream cheese if you don’t need this to be lactose free) to the beef broth and cornstarch mixture. Whisk until smooth. Add the seasoning and the salt and pepper to your liking. Flip the steak in the saute pan. Add the mushrooms to the saute pan. Whisk the gravy until it boils and begins to thicken. When the steak is done and the gravy is thick, serve over gluten free noodles (or rice).
We liked the gravy so much we even served it over chicken, although next time I’ll make the gravy with chicken broth instead of beef broth.
What’s your quick go-to dinner menu?