Beatriz Da Costa
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Cal/Serv:
495
Yields:
4
servings
Prep Time:
0
hours
15
mins
Total Time:
0
hours
40
mins
10 oz.
cremini mushrooms (sliced)
1 lb.
lean beef sirloin (thinly sliced)
2
cloves garlic (finely chopped)
3 1/2
low-sodium beef broth
3 tbsp.
crème fraîche or sour cream
- Heat 1 tablespoons olive oil in large skillet on medium-high. Add cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, 5 minutes. Transfer to bowl.
- Return pan to medium heat, add 1 tablespoons olive oil, season thinly sliced lean beef sirloin with salt and pepper and cook, stirring occasionally, until no longer pink.
- Stir in garlic and cook 1 minute, then stir in Dijon mustard.
- Add dry white wine and cook, scraping up any browned bits, then add low-sodium beef broth and bring to a simmer. Add fusilli pasta and mushrooms with their juices and simmer, stirring often, until pasta is al dente, 14 to 18 minutes. Stir in crème fraîche or sour cream and season with salt and pepper.
Nutritional Information (per serving): About 495 calories, 17 g fat (5.5 g saturated), 39 g protein, 730 mg sodium, 48 g carb, 3 g fiber
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Source : Goodhousekeeping
