Braised Chuck Steaks with Savory Lentils
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Total Recipe Time: 1-1/2 to 1-3/4 hours
Makes 4 to 6 servings
2 pounds beef chuck blade steaks, cut 3/4 to 1 inch thick
2-1/4 cups water
1 medium onion, finely chopped
2 bay leaves
1 cup uncooked lentils, rinsed
2 small carrots, diced
1/2 teaspoon ground cumin
|1.||Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Pour off drippings; season with salt and pepper, as desired.|
|2.||Add water, onion and bay leaves to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours. Add lentils, carrots and cumin to skillet; return to a boil. Continue simmering, covered, 30 to 45 minutes or until lentils and beef are fork-tender. Discard bay leaves.|
|3.||Carve steaks into thin slices. Serve with lentils. Season with salt and pepper, as desired.|
Nutrition information per serving (1/4 of recipe): 482 calories; 16 g fat (7 g saturated fat; 7 g monounsaturated fat); 106 mg cholesterol; 119 mg sodium; 37 g carbohydrate; 7.6 g fiber; 47 g protein; 5.2 mg niacin; 0.6 mg vitamin B6; 7.5 mcg vitamin B12; 8.2 mg iron; 48.4 mcg selenium; 11.7 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Nutrition information per serving (1/6 of recipe): 321 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 71 mg cholesterol; 8 mg sodium; 25 g carbohydrate; 5.1 g fiber; 31 g protein; 3.4 mg niacin; 0.4 mg vitamin B6; 5 mcg vitamin B12; 5.5 mg iron; 32.3 mcg selenium; 7.8 mg zinc.
This recipe is an excellent source of fiber, protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of niacin.