• Linguini With Beef and Wild Mushrooms

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 517
    Total Fat 20 g
    Saturated Fat 4.5 g
    Sodium 469 mg
    Total Carbohydrate 48 g
    Dietary Fiber 2 g
    Protein 36 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Linguini 4 ounces
    Olive oil 2 teaspoons + 1 tablespoon
    Top-loin strip steak ½ pound
    Salt ¼ + ¼ teaspoon
    Freshly ground black pepper to taste
    Garlic clove, thinly sliced 1
    Wild mushrooms (eg, crimini or shiitake), cleaned and sliced 6 ounces
    Low-sodium beef broth 8 ounces
    2 teaspoons cornstarch mixed with 4 teaspoons water
    1. Cook pasta according to package directions, omitting salt and oil. Drain and set aside.
    2. 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.
    3. 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.
    4. 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.
    5. Return beef to pan and cook for about 3-5 minutes per side, depending on desired degree of doneness.
    6. Slice beef and serve with mushroom sauce over the pasta.

    Exchanges4 lean meats; 2.5 starches; 2 fats; 1 vegetable

    Side Suggestions: Butternut Squash SoupLook for fresh, refrigerated version of this soup in your grocery store.

    Side Suggestions: ZucchiniHeat 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.

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