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Sirloin and Portobello Stew

46 Ratings
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Serves: 4 (about 2 cups each)

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All you need:

  • 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 oz) 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.

Daily Values:

20% vitamin C 20% iron

Nutrition Facts per serving:

Calories: 334 Fat: 9g
Carbohydrate: 22g Protein: 34g
Cholesterol: 50mg Saturated Fat: 3g
Dietary Fiber: 4g Sodium: 499mg
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