Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.1% of RDA
• Calories: 36.1% of RDA
• Carbs: 23.8% of RDA
• Fat (total lipid): 47.3% of RDA
• Fiber: 16.6% of RDA
• Fructose: 0.4% of RDA
• Protein: 40.8% of RDA
• Sodium: 6.4% of RDA
• Sugar: 10.0% of RDA
• Vitamin A (IU): 1.9% of RDA
• Vitamin B6: 43.0% of RDA
• Vitamin C: 3.6% of RDA
• Iron: 1.9% of RDA
• Magnesium: 28.3% of RDA
• Manganese: 18.5% of RDA
• Niacin: 65.7% of RDA
• Potassium: 23.2% of RDA
• Zinc: 52.3% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Cook the noodles according to the package directions.
2.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper.
3.
In 2 batches, cook the steak until browned, about 1 minute per side. Transfer to a plate.
4.
Return the skillet to medium heat and add the remaining oil. Add the mushrooms and shallots; cook, stirring occasionally, until tender, 5 to 6 minutes.
5.
Add the wine and simmer until the liquid has reduced by half, 2 to 3 minutes.
6.
Return the beef and accumulated juices to the skillet and cook until heated through, 1 to 2 minutes. Serve over the noodles; top with the yogurt and dill.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 723
Protein 45.9 g
Carbohydrates 65.4 g
Iron 0.35 mg
Fiber 4.65 g
Calcium 11.4 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
