Recipe: Nutrition
Egg-free
Nut-free
Wheat-Free / Gluten-Free
Low-Cholesterol
Low-Sodium
Low-Sugar
Directions
Prep Time
10 minutes
Cook Time
45 minutes
Ready in
55 minutes
- In a large resealable plastic bag combine rice flour, 1 teaspoon of the marjoram, and pepper. Add beef; seal bag and turn to coat; set aside.
- In a large nonstick skillet melt butter over medium-high heat. Remove beef from flour mixture; reserve flour mixture. Working in batches if needed, add beef to skillet; cook and stir 2 to 3 minutes or until evenly browned.
- Push beef to skillet edges; reduce heat to medium. Add onion, mushrooms and garlic; cook and stir 3 minutes.
- Stir in 3/4 cup of the broth and remaining 1 teaspoon marjoram. Reduce heat; simmer, covered, 35 to 40 minutes or until beef is tender.
- In a small bowl stir reserved flour mixture into remaining 1/2 cup broth. Stir broth mixture and tomato sauce into skillet; cook over medium heat until thickened. Stir in sour cream; cook just until heated through. Serve over rice.
Nutritional Information
Serving Size
1
Per Serving
Calories 450, Calories Fat 170, Total Fat 19g, Saturated Fat 9g, Cholesterol 70mg, Sodium 370mg, Carbohydrate 40g, Protein 29g
Serving Size | 1 |
Calories | 450 |
Calories Fat | 170 |
Calories (fat) extra | 37 |
Total Fat | 19g |
Total Fat (extra) | 30 |
Saturated Fat | 9g |
Saturated Fat (extra) | 46 |
Cholesterol | 70mg |
Cholesterol (extra) | 23 |
Sodium | 370mg |
Sodium (extra) | 15 |
Potassium | 643mg |
Carbohydrate | 40g |
Carbohydrate (extra) | 13 |
Fiber | 4g |
Fiber (extra) | 16 |
Sugars | 6g |
Protein | 29g |
Vitamin A | 488IU |
Vitamin A (extra) | 10 |
Vitamin C | 4mg |
Vitamin C (extra) | 8 |
Iron | 3mg |
Iron (extra) | 20 |