• Beef and Portabella Mushroom Stew

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 406
    Total Fat 22 g
    Saturated Fat 7.5 g
    Sodium 589 mg
    Total Carbohydrate 26 g
    Dietary Fiber 4.5 g
    Protein 28 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 2 teaspoons
    Sirloin steak, visible fat trimmed and cut into 1-inch cubes ½ pound
    All-purpose flour 2 tablespoons
    Portabella mushroom caps 2
    Small white onion, chopped ½
    Medium tomato, chopped 1
    Frozen lima beans, thawed 1 cup
    Reduced-sodium beef broth 1 cup
    Dried thyme ¼ teaspoon
    Salt ¼ teaspoon
    Freshly ground pepper to taste
    Directions
    1. Heat 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.
    2. 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.
    3. Return steak to pan, cook an additional 2 minutes, and serve.

    Exchanges3 lean meats; 2 vegetables; 1 very lean meat substitute; 1 starch; 1 fat

    Side Suggestions: Whole-grain Crackers

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