Sandra Lee Semi-homamade p.148
1. In a large pot of boiling water, cook pasta according to package directions. Drain well; return to hot pot. Cover and keep warm.
2. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add mushrooms and frozen onions to hot oil; cook and stir for 7 to 8 mins.
3. Create a well in center of the mushroom mixture. Add beef broth, sherry, and balsamic vinegar. Stir in beef stew seasoning until dissolved. Add drained tomatoes. Bring to a boil; reduce heat. Simmer for 5 to 6 mins.
4. Serve sauce hot over cooked pasta.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 117 | ||
Calories from Fat: 49 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.2mg | 1 % | |
Potassium 182.8mg | 5 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 8.9g | ||
Protein 2.4g | 3 % | |
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: 117
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