Ingredients:
• 8 oz. Sirloin steak (sliced into strips)
• 3 oz. dry spinach pasta
• 1 large portabella mushroom sliced into 1/2-inch slices
• 1 shallot diced
• 1/8 cup burgundy wine
• 1/2 cup beef broth
• 2 pinches black pepper
• 2 pinches of salt
• 2 fresh basil leaves (chopped)
• 1 tablespoon extra virgin olive oil
Directions:
In a medium sauté pan, heat extra virgin olive oil over medium flame. Add the shallots. Stir till golden in color. Add the mushrooms and sirloin steak. Mix, then add the wine. Stir for one minute. Add broth and all the other ingredients except the pasta. Cover and cook on medium heat for 15 minutes. At this point, prepare the pasta according to package instructions. Set aside. When steak and mushrooms are ready, add the pasta. Mix well and place in a large serving dish.
Nutritional Information
Calories: 818
Protein: 69 g
Carbs: 70 g
Fat: 29 g
• 8 oz. Sirloin steak (sliced into strips)
• 3 oz. dry spinach pasta
• 1 large portabella mushroom sliced into 1/2-inch slices
• 1 shallot diced
• 1/8 cup burgundy wine
• 1/2 cup beef broth
• 2 pinches black pepper
• 2 pinches of salt
• 2 fresh basil leaves (chopped)
• 1 tablespoon extra virgin olive oil
Directions:
In a medium sauté pan, heat extra virgin olive oil over medium flame. Add the shallots. Stir till golden in color. Add the mushrooms and sirloin steak. Mix, then add the wine. Stir for one minute. Add broth and all the other ingredients except the pasta. Cover and cook on medium heat for 15 minutes. At this point, prepare the pasta according to package instructions. Set aside. When steak and mushrooms are ready, add the pasta. Mix well and place in a large serving dish.
Nutritional Information
Calories: 818
Protein: 69 g
Carbs: 70 g
Fat: 29 g
