Start to Finish: 1 hour
Makes: 4 servings
1. In a 12-inch skillet cook bacon over medium heat until crisp. Remove from skillet; drain bacon on paper towels. Drain all but about 1 tablespoon of the drippings from the skillet.
2. In the skillet brown onions on both sides, about 3 minutes per side. Remove onions; set aside. Add carrots to skillet; cook about 5 minutes or until light brown, turning occasionally. Remove skillet from heat. Carefully add potatoes, broth, beer, brown sugar, and half of the dried thyme. Return onions to skillet. Return skillet to range top. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until vegetables are tender.
3. Meanwhile, preheat broiler. Season beef with remaining dried thyme, salt, and pepper. Place meat on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 25 to 27 minutes for medium rare (145F) or 30 to 32 minutes for medium (160F), turning once halfway through broiling. Cut into 4 pieces.
4. Remove vegetables from skillet with a slotted spoon. Gently boil juices, uncovered, 1 to 2 minutes or until slightly thickened. Divide steak, vegetables, and bacon among 4 dinner plates. Spoon juices over. If desired, sprinkle with fresh thyme.
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Serving Size: 1 Serving (547g) | ||
Recipe Makes: 4 | ||
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Calories: 636 | ||
Calories from Fat: 281 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 85.7mg | 26 % | |
Sodium 440.7mg | 15 % | |
Potassium 1728.9mg | 45 % | |
Total Carbohydrate 51g | 15 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 44g | ||
Protein 37.3g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 636
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