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Recipe: One-Pot Beef Stroganoff Soup

Ingredients

Directions

~ Marla Meridith

Recipe: Caesar Salad with Grilled Steak

Ingredients

Directions

~ Marla Meridith

Recipe: One-Pot Beef Stroganoff Soup

This healthy and delicious One-Pot Beef Stroganoff Soup is everything you need for a warming family meal that comes together in just 30 minutes.

2 tbsp olive oil
1 pound beef sirloin, trimmed of fat, thinly sliced into 1 inch cubes
pinches of salt and pepper
1/2 tsp paprika
1 medium sweet onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
8 ounces sliced baby bella mushrooms
5 cups low-sodium mushroom or beef stock
2 cups dried wide egg noodles
1/2 cup sour cream
2 tablespoons unbleached all-purpose flour
chopped fresh parsley

In a large soup pot heat the oil over medium high heat. Season the meat with a few pinches of salt and pepper. Add the meat to the pan and cook about 5 minutes, browning on all sides. With a slotted spoon, transfer the meat to a bowl.
Reduce the heat to medium, using the same pot, add the onions and garlic. Cook 5 minutes until softened and fragrant. Mix in the tomato paste, Worcestershire sauce and mushrooms. Cook 2 minutes.
Turn the heat to high, add in the broth, bring to a boil. Add in the noodles and simmer about 7 minutes until softened.
In a bowl, mix together the sour cream and flour. Whisk in one cup of the hot soup broth. Stir this mixture back into the pot and let the soup thicken about two minutes. Season to taste with more salt and pepper if desired.
Add the meat back in, cook just until the meat is warmed through.
Divide soup into bowls and top with freshly chopped parsley.

~ Marla Meridith

Recipe: Caesar Salad with Grilled Steak

Serve this Caesar Salad for an entree, great for lunch, dinner and any entertaining!

4 servings

–for the croutons
3 cups thick, crusty bread
olive oil
garlic salt
–for the steak
1 lb Sirloin steak
grapeseed or vegetable oil
garlic salt
pepper
–for the dressing
6-8 anchovy fillets packed in oil, drained
1 small garlic clove
2 large egg yolks
2 tbsp fresh lemon juice
3/4 tsp Dijon mustard
2 tbsp olive oil
1/2 cup vegetable oil
3 tbsp grated Parmesan
ground black pepper
salt to taste
–for the salad
6-8 cups cleaned and chopped Romaine lettuce
1 cup cherry or grape tomatoes
sliced red onion

–Croutons
Pre heat the oven to 375 degrees Fahrenheit with the rack in the middle. Toss the bread with some olive oil and garlic salt. Bake on a cookie sheet for 10-15 minutes until golden brown and crispy.
–Steak
Heat the oil in a grill pan or cast iron skillet over medium high heat. When it’s hot and shimmering add the steak to the pan. Cook steak for 4-6 minutes on each side or until it is done to your liking. Slice into bite sized pieces.
–Dressing
Place all ingredients in the bowl of a food processor or blender. Pulse until combined.
–Assembly
Plate the lettuce, tomatoes and onions. Top with steak, croutons and dressing. Serve immediately.

~ Marla Meridith