Braised Beef and Mushrooms

INGREDIENTS:

• 8 Ounces Extra Wide Egg Noodles
  
• 2 Tablespoons Canola Oil
• 1 Tablespoon Butter
• 4 Cups Onions, Finely Diced
• 2 Large Garlic Cloves, Crushed and Peeled
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Sweet Paprika
• 1 Teaspoon Dried Marjoram
• 4 Pounds Beef Chuck, Cut into 1-1/2-Inch Pieces
• 1 Teaspoon Salt, Divided
  
• Fresh Ground Pepper, To Taste
• 2 Pounds Cremini Mushrooms, Cut into 1/2-Inch Pieces
• 1 Cup Beef Broth
• 6 Large Portobello Mushroom Caps, Cut into 1/2-Inch Pieces
• 3 Teaspoons Fresh Dill, Minced

DIRECTIONS:

• Preheat oven to 350 degrees.
• Heat oil and butter in a dutch oven over medium heat, add onions and garlic, and cook, stirring until soft and beginning to brown, about 10 minutes.
• Meanwhile, season the beef with 1/2 teaspoon of salt and lots of pepper.
  
• Stir in tomato paste, paprika, seasoned beef, cremini mushrooms, beef broth, and cover.
• Transfer the dutch oven to the oven and bake until tender, about 2 hours.
• Bring a large pot to a boil, add egg noodles, cook until al dente, and set aside.
  
• Stir in the portobello mushrooms, and continue baking, covered for another 15 minutes.
• Remove from oven and let sit, undisturbed for an additional 15 minutes.
• Remove and visible fat, then transfer beef and mushrooms to a bowl with a slotted a spoon.
• Return the dutch oven to the stove, bring to simmer, and cook until slightly thickened.
• Stir in the beef, mushrooms, remaining 1/2 teaspoon of salt, and cook for 1 minute.
• Serve over egg noodles and garnish with dill.

This hearty winter meal has left-overs written all over it! One serving is 3/4 cup of meat and mushroom mixture and is under 225 calories! Usually braises are browned first in order to seal in all the lovely meat juice, but this dish allows the beef to soak in the taste of the mushrooms instead. Your favorite mushroom can easily be used in place of the portobella.
Enjoy!

This recipe is from Eating Well magazine.

Marsala-Braised Pork Meatballs with Roasted Winter Vegetables and Mustard Mashed Potatoes

INGREDIENTS:

• 1 Pound Ground Pork
• 1 Cup Grated Parmesan Cheese
• 1 Teaspoon Dried Oregano
• 2 Teaspoons Sage, Chopped
• 2 Onions, Sliced
• 1-1/4 Cups Marsala
• 2 Tablespoons Honey
• 4 Carrots, Peeled and Sliced
• 4 Parsnips, Scrubbed and Sliced
• 2 Sweet Potatoes, Peeled and Cut into Chunks
• 3 Leeks, Chopped
• 4 Tablespoons Olive Oil, Divided
  
• 1 Bunch Thyme
• 4 Red Potatoes
• 1/4 Cup Milk
• 1 Tablespoon Butter
• 2 Tablespoons Dijon Mustard
• Salt and Pepper to Taste
  

DIRECTIONS

• Preheat oven to 375 degrees.
• Toss carrots, parsnips, sweet potatoes, and leeks with 3 tablespoons of olive oil and thyme in a roasting pan.
• Roast vegetables, spread out in pan in an even layer until soft and caramelized, about 45 minutes.
• Meanwhile, combine pork, Parmesan, oregano, sage, salt and pepper to taste in a large bowl and mix well.
• Form pork mixture into 2-inch round balls.
• Bring a large pot of salted water to boil and cook potatoes until tender, about 25 minutes and drain well.
• While potatoes are cooking, heat remaining tablespoon of olive oil in a skillet over medium heat, cook meatballs until golden, about 4 minutes and remove from skillet with a slotted spoon and place in a oven proof dish.
• Add onions to the skillet cook, stirring often until translucent, about 5 minutes.
• Add the marsala and honey and cook until syrupy and glistening, about 5 minutes.
• Pour over meatballs, transfer to oven and cook for 20 minutes.
• Meanwhile, return cooked potatoes to the pot and mash with the butter.
• Mix in milk and dijon, and season with salt and pepper to taste.
• Serve meatballs right out of the oven with roasted vegetables and mashed potatoes.
  

This seasonal dish is sure to cure your winter blues. Mustard mashed potatoes are a new favorite side!
Enjoy!

Most of this recipe is from The Organic Seasonal Cookbook by Liz Franklin