1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (95 page)

1½ tablespoons (22.5 ml) Worcestershire sauce, divided

½ teaspoon salt or Vege-sal

¼ teaspoon pepper

8 ounces (225 g) sliced mushrooms

1 cup (240 ml) beef broth

½ teaspoon beef bouillon granules

1 clove garlic

1 teaspoon tomato paste

½ cup (120 ml) Carb Countdown dairy beverage

Guar or xanthan

Salt and pepper to taste

Preheat oven to 300°F (150°C, or gas mark 2).

In a big mixing bowl, combine the ground round, oat bran, pork rind crumbs, 2 tablespoons (30 ml) of the heavy cream, ¼ cup (40 g) of the minced onion, 1 tablespoon (15 ml) Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Using clean hands, smoosh these together until they’re well-blended. Form into 6 oval patties. Brown them on either side in a hot skillet and then remove to a baking dish.

Pour off all but about 1 tablespoon (15 ml) grease from the skillet. Add the mushrooms and remaining ¼ cup (40 g) onion to the skillet and sauté until the mushrooms soften.

Add the beef broth, beef bouillon granules, garlic, and tomato paste and stir until the bouillon and tomato paste blend in. Now stir in the Carb Countdown and the remaining 2 tablespoons (30 ml) cream. Thicken to a gravy consistency with guar or xanthan, stir in the remaining ½ tablespoon (7.5 ml) Worcestershire sauce, and season with salt and pepper to taste.

Pour the gravy over the patties, distributing the mushrooms evenly. Bake for 1 hour. Serve with Fauxtatoes (page 209) for that gravy!

Yield:
6 servings

Each with 35 g protein; 7 g carb; 1 g dietary fiber; 6 grams usable carbs. Analysis does not include Fauxtatoes.

2 to 2½ pounds (910 g to 1.1 kg) boneless beef chuck steak, 1½ to 2 inches (4 to 5 cm) thick

2 teaspoons meat tenderizer

1 cup (240 ml) olive oil

¼ cup (60 ml) cider vinegar

cup (160 ml) lime juice

Sprinkle half the tenderizer evenly over one side of the chuck and pierce the meat all over with a fork. Turn it over and repeat on the other side using the other teaspoon of tenderizer.

Now, put the meat in a flat, shallow, nonreactive pan that fits it fairly closely or in a big resealable plastic bag. Mix together the rest of the ingredients and pour them over the steak. If you’re using a bag, press out the air, seal it up, and turn it a few times to coat the whole piece of meat. If you’re using a pan, turn the meat to coat it. Stick the whole thing in the fridge, and let the meat marinate for at least several hours, turning it a few times.

When dinnertime rolls around (or actually a bit beforehand), get a grill going—you’ll want your charcoal to be white or your gas grill on medium or a touch higher. Just pull the steak out and grill it—about 12 minutes per side puts it at about the degree of doneness I like, but you cook it to your liking; then slice it across the grain.

This is great plain, but it’s also a good choice to serve with the Cilantro Chimichurri (page 476).

Yield:
6 servings

If you consumed all of the marinade, each serving would have 3 grams of carbohydrate and a trace of fiber, but of course, you drain the marinade off. I’d count no more than 1 gram of carbohydrate per serving, and I suspect that’s a generous estimate; 30 grams of protein. Analysis does not include Cilantro Chimichurri.

12-ounce (340 g) steak, ½ inch (1.3 cm) thick—Use rib eye, sirloin, strip, or whatever you like.

2 tablespoons (28 g) butter

3 scallions, finely minced

1 tablespoon (3.8 g) minced parsley

1½ teaspoons minced garlic

1 tablespoon (15 ml) brandy

2 tablespoons (30 ml) dry sherry

1½ teaspoons Worcestershire sauce

In a heavy skillet over medium-high heat, sauté the steak in the butter—figure 5 to 6 minutes per side. While that’s happening, mince up the scallions and parsley.

When the steak is done to your liking, remove it to a platter and keep it warm.

Turn the heat down to medium. Add the scallions, parsley, and garlic and sauté in the butter for a minute or so. Add the brandy, sherry, and Worcestershire sauce, turn the heat back up, and boil hard while stirring to scrape any nice brown bits off the bottom of the pan. Let it boil for a minute or so to reduce, pour it over the steak, and serve.

Yield:
2 servings

Each with 3 grams of carbohydrates and 2 grams of fiber, for a total of just 1 gram of usable carbs and 25 grams of protein.

2 to 2½ pounds (910 g to 1.1 kg) boneless chuck steak, 1½ to 2 inches (4 to 5 cm) thick

2 teaspoons meat tenderizer

½ cup (120 ml) canola oil

¼ cup (60 ml) soy sauce

½ cup (120 ml) dry red wine

1 tablespoon (6 g) grated ginger

2 teaspoons curry powder

2 tablespoons (30 ml) Dana’s No-Sugar Ketchup (page 463)

¼ teaspoon pepper

1 teaspoon hot pepper sauce

Sprinkle half the tenderizer over one side of the steak, pierce it all over with a fork, turn it, and repeat with the rest of the tenderizer. This one works best with a shallow, flat, nonreactive pan. Place the steak in the pan. Mix everything else together, reserving some marinade for basting. Pour the rest over the steak and then turn the steak over to coat both sides with the marinade. Stick the whole thing in the fridge and let it marinate, turning it over when you think of it, for at least several hours, and overnight is even better.

Start a charcoal fire or preheat a gas grill. Once you have your grill going and your coals are white or your gas grill is heated, grill the steak for about 12 minutes per side or to your liking, basting a few times with the reserved marinade and using a clean utensil each time you baste. Slice across the grain and serve.

Yield:
6 servings

3 grams of carbohydrate per serving, but again, that assumes you consume all of the marinade. I’d count no more than 1 gram per serving; 25 grams of protein.

This is decadent beyond belief and absolutely magnificent. Stilton, if you haven’t tried it, is a very strong blue cheese from England. If you can’t find it, use whatever blue cheese you’ve got kicking around, and I’m sure it will be fine.

1 pound (455 g) beef rib eye steak, 1¼ inches (3 cm) thick (or use any tender, broilable cut)

1 tablespoon (15 ml) olive oil

2 tablespoons (30 ml) brandy

½ cup (120 ml) heavy cream

2 ounces (55 g) Stilton cheese, crumbled

In a big, heavy skillet over medium-high heat, start pan-broiling the steak in the olive oil. About 6 minutes per side is right for my tastes, but do it to your preferred degree of doneness. When the steak is done, remove to a platter and keep t warm!

Remove the pan from the heat and carefully pour in the brandy. Return the pan to the stove and stir the brandy around, dissolving all the brown bits stuck to the skillet. Now pour in the cream and stir. Add the Stilton and stir until it’s melted and the sauce smoothes out. Pour over the steak and serve.

Yield:
3 servings

Each with 26 g protein; 1 g carbohydrate; 0 g dietary fiber; 1 g usable carb.

I was surprised that this traditional, anchovy-based Spanish sauce was not particularly fishy—just rich, mellow, and complex.

12 to 16 ounces (340 to 455 g) steak, ½ to ¾ inch thick (1 to 2 cm)—rib eye, sirloin, strip, anything tender and fit for broiling

cup (50 g) shelled walnuts

3 anchovy fillets

½ teaspoon red wine vinegar or sherry vinegar

cup (80 ml) olive oil

Start the steak broiling as close as possible to the heating element. Set your timer to remind you when to turn it—for a steak ½-inch (1 cm) thick, 5 minutes per side is about right for my tastes.

While the steak is broiling, put the walnuts, anchovies, and vinegar in a food processor with the S-blade in place. Pulse to chop everything together—unless your machine is smaller than mine, the mixture will end up out against the walls of the processor bowl pretty quickly!

Scrape down the sides of the processor to get the mixture back into the path of the blade. Put the top back on, turn the processor on, and slowly pour in about half of the olive oil. If necessary, scrape down the sides of the processor again at this point and then turn it back on and add the rest of the oil.

When both sides of the steak are done, spread this sauce over the steak. Turn the broiler to low, put the steak back under it for just a minute and then

Yield:
The number of servings will depend on the size of your steak

Assuming a 12-ounce (340 g) steak, I’d call it 2 servings, each with 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 31 grams of protein.

Here’s a very simple way to make those wonderful but pricey little fillets mignon seem bigger, while impressing the heck out of your company. Add a big tossed salad and a loaf of crusty bread for the carb eaters, and you’ve got an elegant meal that takes practically no work.

4 fillets mignon, about 5 ounces (140 g) each