Very very simple recipe, it can be elevated to "5-star" with a great starch underneath or alongside :-)
1 Heat 1 tablespoon butter and the oil in a large nonstick skillet
Add potatoes, carrots and mushrooms.
2 Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned.
3 Add onion; cook for 1 to 2 minutes.
4 Add garlic, peas and 1/4 teaspoon salt; cook 1 minute until fragrant- Cover and set aside.
5 Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming.
6 Sprinkle meat with remaining 1/4 teaspoon salt and the pepper; add to skilet and cook 2 to 4 minutes, turning meat until browned on all sides.
7 Add to vegetables; stir to mix- Transfer to a platter.
8 Add wine and broth to skillet and boil 10 seconds- Pour over stew and serve.
Prep Time: 25 mins
Total Time: 40 mins
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (361g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 587 | ||
Calories from Fat: 352 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.1g | 52 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 120.6mg | 37 % | |
Sodium 102.7mg | 4 % | |
Potassium 928.5mg | 24 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 16.6g | ||
Protein 26.1g | 37 % | |
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: 587
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