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1 3/4 lbs Beef Chuck, Boneless and Cut Into Strips
1/2 Cup Reduced-Sodium Beef Stock, Divided
3/4 Teaspoon Salt
5 Cups Button Mushrooms, Cut Into Quarters
1/4 Cup Low-Fat Cream Cheese
1 Tablespoon Yellow Mustard
1 Cup Red Radishes, Sliced Thin
Season beef with a 1/4 teaspoon of salt. Sear the beef over the high heat in a dry nonstick skillet until well-browned. Add a 1/4 cup of beef stock and bring to a boil. Once boiling, transfer beef and any remaining liquid to a slow cooker. Cook on high for 1.5 hours. Using the same skillet, cook the mushrooms in a 1/4 cup of beef stock until mushrooms are tender and all liquid has evaporated. After beef has cooked, stir in the mushrooms, cream cheese, and mustard. Allow to sit in the slow cooker, covered, for about 10 minutes to heat through. Divide beef and mushrooms into 4 equal-sized portions and garnish each with a 1/4 cup of sliced red radishes.
Radishes are not the most popular vegetable but there are several benefits that come with eating radishes. Radishes are a good source of antioxidants and calcium. They are a good source of vitamin c. So next time you think twice, add radishes to your next meal.