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|Total Fat||26 g|
|Saturated Fat||10 g|
|Total Carbohydrate||11 g|
|Dietary Fiber||2 g|
Ingredients and Preparation
|Olive oil||2 teaspoons|
|Boneless beef round steak, sliced into ¼ by 1 inch strips||½ pound|
|Yellow onion, thinly sliced||1|
|Mushrooms, cleaned and sliced||4 ounces|
|Freshly ground pepper to taste|
|Tomato paste||1 tablespoon|
|Crème fraiche (can substitute reduced-fat sour cream)||¼ cup|
|Fresh lemon juice||1 teaspoon|
|Parsley, chopped||2 tablespoons|
- Heat oil in a large skillet over medium heat. Add the beef and sauté for 3-4 minutes, until browned on all sides. Remove from skillet and set aside.
- Add onion to the skillet and sauté for 3-4 minutes, until translucent. Add the mushrooms and cook for another minute, until soft.
- Add the beef back to the skillet, and mix in the salt, pepper, tomato paste, and water. Cover and cook over low heat for about 4 minutes. Mix in crème fraiche and cook for another minute. (If using sour cream, mix in at the very end—do not continue to cook.)
- Drizzle with lemon juice and then sprinkle with parsley.
3.5 lean meats; 3 fats; 2 vegetables
Top mixed greens with halved cherry tomatoes, sliced cucumbers, sliced bell peppers, shredded carrots, and chopped chives. Drizzle with olive oil and vinegar and toss.