Total Recipe Time: 35 minutes
Makes 6 servings
1 1/2 pounds beef Flat Iron Steaks
1 package (8 ounces) cremini mushrooms, sliced
1 1/2 cups frozen crinkle-cut carrots
1 1/2 cups frozen peas
2 teaspoons chopped fresh thyme, divided
1 teaspoon minced garlic, divided
Salt and pepper
3 tablespoons cornstarch
1 can (14 to 14 1/4 ounces) ready-to-serve beef broth
1 refrigerated pie crust (1/2 of a 15-ounce package)
For a richer-flavored sauce, remove skillet from stovetop and add 1/4 cup Irish whiskey to skillet. Return skillet to heat; add the beef broth mixture. Cook and stir about 1 to 2 minutes or until any browned bits on bottom of skillet are dissolved.
Nutrition information per serving, using beef chuck blade steak: 402 calories; 27 g protein; 31 g carbohydrate; 18 g fat; 490 mg sodium; 58 mg cholesterol; 5.8 mg niacin; 0.5 mg vitamin B6; 3.0 mcg vitamin B12; 3.5 mg iron; 8.2 mg zinc
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12 and zinc; and a good source of iron.
Nutrition information per serving, using beef top sirloin: 395 calories; 31 g protein; 31 g carbohydrate; 16 g fat; 488 mg sodium; 82 mg cholesterol; 6.2 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.0 mg iron; 6.2 mg zinc
Recipe courtesy of © Cattlemen's Beef Board and National Cattlemen's Beef Association.
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