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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy Cklive21 1 servings

INGREDIENTS

1/4 lb Boneless round steak; all visible fat
; removed
1/2 ts Pepper; or to taste
2 ts Acceptable vegetable oil
3 c Fresh mushrooms; sliced
1 md Onion; sliced
3 tb All-purpose flour
3 c Beef Broth
3 tb No-salt added tomato paste
3 tb Dry sherry
2 ts Dry mustard
1/2 ts Dried oregano; crumbled
1/2 ts Dried dillweed; crumbled
1/2 c Nonfat or light sour cream

INSTRUCTIONS

Put meat in freezer for 30 minutes for easier slicing. Slice meat
into thin strips about 2 inches long. Sprinkle with pepper. Heat oil
a large, heavy skillet over medium-high heat, swirling to coat
bottom. Saute mushrooms until tender, 2 to 3 minutes. Transfer to a
plate. Saute onion in same skillet until brown, 3 to 4 minutes. Add
to mushrooms. Add meat to skillet and brown quickly on all side rare,
2 to 3 minutes for tenderloin, 3 to 5 minutes for round steak or
sirloin. Add to mushrooms. Add flour to skillet. Gradually pour in
broth, whisking constantly. Cook over medium-high heat for 2 to 3
minutes, or until thickened, whisking constantly. Reduce heat to low.
Whisk in remaining ingredients except sour cream. Stir in mushrooms,
onions, and meat. Cook for 15 minutes. Pour sour cream in a small
amount of meat mixture. Add sour cream mixture to skillet and cook
for 5 minutes, or until heated through, stirring occasionally.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 427 Calories (kcal); 2g Total Fat; (5% calories from
fat); 41g Protein; 50g Carbohydrate; 0mg Cholesterol; 3855mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 4 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9414
Converted by MM_Buster v2.0n.

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