Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Fennel Crusted Sirloin Tips With Bell Peppers
Ingredients
- 1 tablespoon all-purpose flour
- 3/4 cup reduced-sodium beef broth, divided (see Tips for Two)
- 1/2 teaspoon kosher salt, divided
- 2 bell peppers, cut into 1-inch squares
- Freshly ground pepper, to taste
- 1 tablespoon minced garlic
- 1 teaspoon fennel seed, roughly chopped or coarsely ground in a spice mill
- 8 ounces sirloin steak, trimmed of fat and cut into 1-inch chunks
- 1/4 cup dry red wine
- 1 tablespoon extra-virgin olive oil
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