ArcaMax

3 Tbsp. vegetable oil
2 cups chopped onions
1 Tbsp. paprika
3 pounds top sirloin steak, cut into strips
2 cups dry red wine
1 cup beef broth
Salt and pepper to taste
2 Tbsp. flour
1/2 cup sour gherkin pickles cut into thin strips
12 oz. egg noodles

Preheat oven to 350 degrees. Heat vegetable oil in a large skillet on the stove and cook onions until lightly brown. Remove from heat and add paprika. Stir until onions are coated. Add beef, wine, beef broth and salt and pepper. Bring to a boil and then transfer to a casserole dish, cover lightly and bake in the preheated 350 degree oven for 1 hour. Remove casserole and skim off about 2 Tbsp. of the surface fat. Combine this with 2 Tbsp. of flour and then stir the mixture into the casserole. Put casserole back in the oven for 40 minutes longer. Remove beef with a slotted spoon onto a platter. Skim and discard the surface fat from the casserole. Add the pickles to the sauce in the casserole and heat on the stove for a few minutes. Meanwhile cook noodles until tender and drain. Combine beef with sauce serve over the noodles.

The Skinny: Use very lean beef and cut away any excess fat.

Beets with Horseradish

2 cups sliced canned beets
1 apple, peeled and cored and cut into small chunks
3 tsp. fresh horseradish, or prepared horseradish, squeezed dry
1/2 cup wine vinegar
1 Tbsp. sugar
Salt and pepper to taste

Combine beets and apples in a bowl. Add the horseradish. In a 2-quart saucepan, combine the vinegar, sugar and salt and pepper. Simmer over low heat for 5 minutes. Pour the mixture over the beets and apples, mix gently, and then cool to room temperature. Cover bowl with plastic wrap and refrigerate until the next day, stirring a few times.

The Skinny: Use your favorite sugar substitute.