HeaVy on the Veg!

1/2 a sirloin steak

S&P

Flour

Evoo and butter

Garlic

1 can of beef consommé

1 can of low sodium beef broth

Worcestershire

Ketchup

Large container of mushrooms, sliced

Sour cream or plain Greek yogurt

Egg noodles – 1/2 bag cooked according to package.

Parsley

Heat oil in a large skillet. Slice sirloin into bite size cuts then sprinkle with S&P and dredge in flour. Cook over medium heat and for a few minutes until no longer pink.

Remove steak add a little butter and cook garlic for 30 seconds then add sliced mushrooms. Cook 4-5minutes and remove to plate. To skillet add in consommé, stock, squirt of ketchup and dash Worcestershire and bring to a boil. Reduce heat let simmer a few minutes then add steak and mushrooms back. Reduce broth by half. Remove from heat add in a big spoonful of sour cream.

If eating right away stir in noodles. If not, keep noodles separate. Top with chopped parsley. Enjoy!

Baby Butter Lettuce

1 Roma Tomato with seeds removed and diced

1/2 an English Cucumber partial skin removed and diced

2 hard boiled eggs- diced

1 Avocado- diced

Cooked bacon- crumbled

A few scallions- diced

Crumbled blue cheese

Grilled chicken marinaded overnight in Italian or Greek dressing- chopped

Dressing- https://heavyontheveg.com/2021/05/03/honey-mustard-dressing/

Place lettuce on the bottom of a bowl the line all ingredients on top like picture. Drizzle with dressing.

Layers- bottom to top

Dressing

Tomatoes

Cucumbers

Scallions

Chicken

Bacon

Lettuce

Egg

Avocado

Cheese

I can’t believe I’m just now posting this recipe as I make this all the time especially when I entertain. It feeds a crowd, at least 10-12 sandwiches. It’s affordable and takes 5 minutes to prep.

1 3-4 lbs chuck roast

1 onion chopped into large pieces

1 packet of Italian seasoning

1 container of beef stock

6-8 pepperoncini plus 2 tablespoons their juice

Put your crockpot on high and place roughly chopped onion. Season beef on both sides with dressing packet.

Add the container of broth, pepperoncinis and juice.

Cook in high for 1 hour then turn to low and cook for 7 more hours. Remove fat, shred beef and save some broth for dipping. Serve with crusty white rolls, sweet peppers and a horseradish Mayo.