Meal Solutions

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Ingredients:

• 1 pound sirloin steak, cubed
• 1/3 c. Hy-Vee all-purpose flour
• 1 tbsp Hy-Vee Select extra-virgin olive oil
• 6 c. chopped portobello mushroom caps
• 2 c. frozen pearl onions, thawed and patted dry
• 2 plum tomatoes, chopped
• 2 c. Hy-Vee frozen cut green beans, thawed
• 1 (14 ounce) can reduced-sodium beef broth
• 2/3 c. red wine
• 2 tsp chopped fresh thyme or 1/2 tsp dried
• 1/2 tsp salt
• 1/4 tsp Hy-Vee freshly ground pepper

All you do

1. Sprinkle steak with flour 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; tent with foil to keep warm.
2. Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, 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 thickened, about 5 minutes. Add the steak and any juices and heated through, stirring often, about 2 minutes.