Serves: 4
Total Calories: 494

1 tablespoon organic olive oil
1 pound beef sirloin steak cut into bite sized pieces
2 small green zucchini julienne
1 large red bell pepper julienne
1/2 cup fat free low sodium beef broth
2 ounces cognac or sherry
1/2 teaspoon seasoned salt
1 teaspoon ground cumin
1/4 teaspoon (or to taste) freshly ground black pepper
1 tablespoon low sodium ketchup
1/2 tablespoon tomato paste
1 cup mushrooms sliced
1 large cauliflower (approximately 4 cups)
1 cup nonfat sour cream

1. In nonstick frying pan, heat olive oil, add steak pieces, and cook until golden-brown and fully cooked. Set aside. (Steak pieces can also be grilled or roasted.)
2. In the same frying pan, sauté the zucchini and bell pepper. Set aside.
3. Add beef broth, cognac or sherry, salt, cumin, pepper, ketchup, and tomato paste.
4. Add mushrooms, meat, and sautéed zucchini and red pepper. Steam 15 minutes.
5. Meanwhile, steam cauliflower and cut into bite-sized pieces (can be replaced with wholegrain pasta).
6. Add nonfat sour cream before serving.

Super Salad : tricolor base (Belgian endive, arugula, radicchio), purple heirloom tomatoes, and olives with red wine vinaigrette

Nutritional Facts:

Serves: 4
Total Calories: 494
Calories from Fat: 268

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