Beef and Portabella Mushroom StewEn Español (Spanish Version)
Serving Size½ of recipeCalories
22 gSaturated Fat7.5 gSodium
589 mgTotal Carbohydrate
26 gDietary Fiber4.5 gProtein
28 gServings2IngredientsMeasuresOlive oil2 teaspoonsSirloin steak, visible fat trimmed and cut into 1-inch cubes½ poundAll-purpose flour2 tablespoonsPortabella mushroom caps2Small white onion, chopped½Medium tomato, chopped1Frozen lima beans, thawed1 cupReduced-sodium beef broth1 cupDried thyme¼ teaspoonSalt¼ teaspoonFreshly ground pepper to tasteDirectionsHeat oil in a large Dutch oven or pot over medium-high heat. Coat steak with flour and cook, stirring occasionally, until browned on all sides, about 3 minutes. Transfer meat to a plate and cover.Stir in mushrooms, onions, and tomatoes and cook for 3 minutes. Add lima beans, broth, thyme, salt, and pepper to pot. Bring to a boil and then reduce heat and simmer, stirring often, until broth has thickened, about 5 minutes.Return steak to pan, cook an additional 2 minutes, and serve.
3 lean meats; 2 vegetables; 1 very lean meat substitute; 1 starch; 1 fat
Side Suggestions: Whole-grain Crackers