Today, I had a chuck roast out of the freezer, defrosted, and waiting for dinner. Unfortunately, the weather started turning bad, so I was not able to make shish-la-bob and grill it. I had to whip up something “indoors”.
I used to make this all the time, but we stopped eating it when we started eating healthier. BUT…. when I put this into the recipe maker on myfitnesspal, it did not come out to be all that evil. At 211 calories (for about 5 oz), there is still room for having some rice and veggies with it and stay under my calorie, fat, sugar and sodium goals for the day.
I served it over 4 oz of “Seeds of Change” “Brown Rice, Chia and Kale” microwaved rice (Costco) and with some steamed cauliflower and broccoli. The whole dinner came out around 500 calories altogether.
Beef, Mushrooms and Gravy
(Serves 3 – about 5 oz each)
- 13 -14 oz Chuck Roast (all fat trimmed) – cubed
- About 2 cups washed, cleaned, quartered white mushrooms
- 2 Medium Onion Chopped
- 2 C. Beef Broth
- Sprinkle of Onion Powder, Garlic Powder and Ground Black Pepper.
- 2 tbsp Corn Starch
- 1/4 C Water
Clean all fat off of chuck roast and cut into 1″ cubes.
Put in frying pan along with chopped onions.
Fry with lid on over medium heat until meat is mostly cooked (liquid will seep out of the meat so the meat will not burn, but stir it often)
Add broth and cook about 10 minutes on medium heat then add mushrooms. Also add spices.
When mushrooms soften up (about 7 minutes), mix corn starch and water until cornstarch dissolves. Pour slowly into meat / broth mixture.
Stir constantly until it thickens. Remove from heat.
Serve over potatoes, rice, or noodles (your choice).