|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
Side Suggestions: Mixed Green Vegetable Salad
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.
Side Suggestions: Brown Rice
|Saturated Fat||10 g|
|Dietary Fiber||2 g|
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