Linguini With Beef and Wild MushroomsEn Español (Spanish Version)
Serving Size½ of recipeCalories
20 gSaturated Fat4.5 gSodium
469 mgTotal Carbohydrate
48 gDietary Fiber2 gProtein
36 gServings2IngredientsMeasuresLinguini4 ouncesOlive oil2 teaspoons + 1 tablespoonTop-loin strip steak½ poundSalt¼ + ¼ teaspoonFreshly ground black pepper to tasteGarlic clove, thinly sliced1Wild mushrooms (eg, crimini or shiitake), cleaned and sliced6 ouncesLow-sodium beef broth8 ounces2 teaspoons cornstarch mixed with 4 teaspoons waterDirectionsCook pasta according to package directions, omitting salt and oil. Drain and set aside.Meanwhile, heat 2 teaspoons of olive oil in large skillet over medium-high heat. Sprinkle ¼ teaspoon salt and pepper to taste over beef, and then add to the skillet; cook for about 1 minute on each side, until nicely browned. Transfer to a plate.Reduce heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add garlic and cook until just fragrant, about 30 seconds. Add mushrooms and sprinkle with ¼ teaspoon of salt. Sauté for 2-3 minutes, until mushrooms are soft.Increase heat to medium-high and add the broth and cornstarch mixture. Bring to a boil and then reduce heat and simmer for 1-2 minutes.Return beef to pan and cook for about 3-5 minutes per side, depending on desired degree of doneness.Slice beef and serve with mushroom sauce over the pasta.
4 lean meats; 2.5 starches; 2 fats; 1 vegetable
Side Suggestions: Butternut Squash Soup
Look for fresh, refrigerated version of this soup in your grocery store.
Side Suggestions: Zucchini
Heat 2 teaspoons olive oil over medium-high heat in a nonstick pan. Add 1 sliced zucchini, sprinkle with ¼ teaspoon salt and fresh pepper to taste. Sauté for 3-5 minutes, until soft and slightly browned.