Sirloin & Portobello Stew (Printer-Friendly Version) | Eating Well
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Sirloin & Portobello Stew

http://www.eatingwell.com/recipes/sirloin_portobello_stew.html

From EatingWell:  December 2006

Meaty mushrooms and tender sirloin are a perfect pair in this richly flavored stew. Make it a meal: We like to make this with a hearty zinfandel and enjoy a glass with the meal. Look for a crusty jalapeno cheddar bread to dip into the rich broth.

4 servings, about 2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Place steak in a medium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes. Transfer to a plate and tent with foil to keep warm.
  2. Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes.

Nutrition

Per serving : 334 Calories; 9 g Fat; 3 g Sat; 5 g Mono; 50 mg Cholesterol; 22 g Carbohydrates; 34 g Protein; 4 g Fiber; 499 mg Sodium; 903 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 2 vegetable, 3 1/2 lean meat