Sirloin & Portobello Stew

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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Sirloin & Portobello Stew

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    Ingredients

    1 pound sirloin steak, trimmed of fat, cut into 3/4-inch cubes 2 cups frozen cut green beans, thawed
    1/3 cup all-purpose flour 1 14-ounce can reduced-sodium beef broth
    1 tablespoon extra-virgin olive oil 2/3 cup red wine
    6 cups chopped portobello mushroom caps, (about 6 medium), gills removed if desired 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
    2 cups frozen pearl onions, thawed and patted dry 1/2 teaspoon salt
    2 plum tomatoes, chopped 1/4 teaspoon freshly ground pepper

    directions

    Prep: 40 min Total: 45 min
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    • 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.

    nutritional information

    Calories:
    333
    Fiber:
    4 g
    Fat:
    9 g
    Saturated Fat:
    3 g
    Carbohydrates:
    22 g
    Protein:
    34 g
    Sodium:
    499 mg
    Monounsaturated Fat:
    5 g
    Exchanges:
    1/2 starch, 2 vegetable, 3 1/2 lean meat
    Cholesterol:
    50 g
    Carbohydrate Servings:
    1 1/2
    Potassium:
    902 mg
    Nutrition Bonus:
    Zinc (33% daily value), Potassium (26% dv), Iron & Vitamin C (20% dv).
    Added Sugars:
    0 g
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