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| | | |  | | | Cook’s Tip: For a tasty variation, serve beef mixture over prepared mashed potatoes.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of fiber. | |  |
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Wild West Beef & Smoked Gouda Grits
30 minutes
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Ingredients: |
| 1 |
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package (17 ounces) refrigerated fully-cooked beef tips with gravy |
| 1 |
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tablespoon extra-virgin olive oil |
| 6 |
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ounces portobello mushrooms, coarsely chopped |
| 1/2 |
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cup chopped red onion |
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Chopped fresh parsley (optional) |
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Smoked Gouda Grits: |
| 3-1/2 |
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cups water |
| 1 |
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cup quick-cooking grits |
| 1 |
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cup shredded smoked Gouda cheese |
| 2 to 4 |
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tablespoons butter, softened |
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Instructions: |
| 1. |
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To prepare Smoked Gouda Grits, bring water to a boil in medium saucepan. Slowly add grits, stirring constantly. Reduce heat to medium-low; cover and cook 5 to 7 minutes or until thickened, stirring occasionally. Add cheese and butter; stir until completely melted. Remove from heat. Cover; set aside. |
| 2. |
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Meanwhile heat oil in large nonstick skillet over medium-high heat. Add mushrooms and onion. Cook 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in beef tips with gravy; continue cooking until heated through, about 5 minutes, stirring occasionally. |
| 3. |
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Serve beef mixture over grits. Garnish with parsley, if desired. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 480 calories; 23 g fat (11 g saturated fat; 6 g monounsaturated fat); 100 mg cholesterol; 953 mg sodium; 41 g carbohydrate; 2.9 g fiber; 28 g protein; 7.6 mg niacin; 0.5 mg vitamin B6; 3.8 mcg vitamin B12; 3.4 mg iron; 24.7 mcg selenium; 4.5 mg zinc. |
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