Linguini With Beef and Wild Mushrooms
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 517 |
| Total Fat | 20 g |
| Saturated Fat | 4.5 g |
| Sodium | 469 mg |
| Total Carbohydrate | 48 g |
| Dietary Fiber | 2 g |
| Protein | 36 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Linguini | 4 ounces |
| Olive oil | 2 teaspoons + 1 tablespoon |
| Top-loin strip steak | ½ pound |
| Salt | ¼ + ¼ teaspoon |
| Freshly ground black pepper to taste |
| Garlic clove, thinly sliced | 1 |
| Wild mushrooms (eg, crimini or shiitake), cleaned and sliced | 6 ounces |
| Low-sodium beef broth | 8 ounces |
| 2 teaspoons cornstarch mixed with 4 teaspoons water |
- Directions
- Cook pasta according to package directions, omitting salt and oil. Drain and set aside.
- Meanwhile, heat 2 teaspoons of olive oil in large skillet over medium-high heat. Sprinkle ¼ teaspoon salt and pepper to taste over beef, and then add to the skillet; cook for about 1 minute on each side, until nicely browned. Transfer to a plate.
- Reduce heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add garlic and cook until just fragrant, about 30 seconds. Add mushrooms and sprinkle with ¼ teaspoon of salt. Sauté for 2-3 minutes, until mushrooms are soft.
- Increase heat to medium-high and add the broth and cornstarch mixture. Bring to a boil and then reduce heat and simmer for 1-2 minutes.
- Return beef to pan and cook for about 3-5 minutes per side, depending on desired degree of doneness.
- Slice beef and serve with mushroom sauce over the pasta.
Exchanges
4 lean meats; 2.5 starches; 2 fats; 1 vegetable
Side Suggestions: Butternut Squash Soup
Look for fresh, refrigerated version of this soup in your grocery store.
Side Suggestions: Zucchini
Heat 2 teaspoons olive oil over medium-high heat in a nonstick pan. Add 1 sliced zucchini, sprinkle with ¼ teaspoon salt and fresh pepper to taste. Sauté for 3-5 minutes, until soft and slightly browned.