Beef and Portabella Mushroom Stew
|Serving Size||½ of recipe|
|Total Fat||22 g|
|Saturated Fat||7.5 g|
|Total Carbohydrate||26 g|
|Dietary Fiber||4.5 g|
|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|
|Freshly ground pepper to taste|
- 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.
- 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
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