Linguini With Beef and Wild Mushrooms

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

Servings and Times

Servings 2

Ingredients and Preparation

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
  1. Directions
  2. Cook pasta according to package directions, omitting salt and oil. Drain and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Return beef to pan and cook for about 3-5 minutes per side, depending on desired degree of doneness.
  7. 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.

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