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

Servings and Times

Servings

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

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.

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