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Sirloin Vegetable Stew

Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 3/4 pound lean boneless top sirloin steak, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • 1 (16-ounce) bag frozen stewing vegetables
  • 1 (16-ounce) bag frozen pepper stirfry, thawed
  • 1 (8-ounce) package fresh whole mushrooms
  • 1/4 cup dry red wine
  • 1/4 cup water, divided
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon beef-flavored bouillon granules
  • 2 teaspoons cornstarch
  • 2 tablespoons ketchup

Nutrition Information

  • calories 229
  • fat 5.5 g
  • satfat 1.9 g
  • protein 21.3 g
  • carbohydrate 23.2 g
  • cholesterol 52 mg
  • iron 3.9 mg
  • sodium 1090 mg
  • caloriesfromfat 22 %
  • fiber 3.4 g
  • calcium 26 mg

How to Make It

  1. Heat a Dutch oven over medium-high heat. Sprinkle steak with salt and pepper; coat with cooking spray. Add steak to pan; cook 2 minutes or until browned, stirring frequently. Add stewing vegetables, next 3 ingredients, 3 tablespoons water, Worcestershire sauce, and bouillon granules; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until vegetables are tender.

  2. Combine cornstarch and remaining 1 tablespoon water; stir in ketchup until smooth. Add ketchup mixture to steak mixture; bring to a boil. Cook, stirring constantly, 1 to 2 minutes or until slightly thickened.

Oxmoor House Healthy Eating Collection