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 |
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 - 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.
Exchanges
3 lean meats; 2 vegetables; 1 very lean meat substitute; 1 starch; 1 fat Side Suggestions: Whole-grain Crackers |