Think of Meat as a Flavoring
Even the belief that meat must be the main dish on the plate is a passé way to cook and eat, says Mullen. He suggests pairing a few ounces of good beef with a thickly cut vegetable like eggplant or umami-rich portobello mushroom. Or slice your meat razor-thin over sauteed veggies, which makes four ounces seem to go a long way. Swift notes that soups, stews, and chilis are classic meat-stretchers. Combine meat with a chewy grain like barley in any of these, and you'll get the "mouth feel" of beef. Or use meat more as a flavoring, adding a few chunks to a slow-cooked meal that features a hearty vegetable like sweet potato.