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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Meat/beef, Miamiherald 2 Servings

INGREDIENTS

Vegetable oil spray
3/4 lb Steak, about 3/4" thick
2 Shallots, sliced
2 oz Mushrooms, sliced
1/2 T Flour
1/4 c Dry red wine
1/4 c Defatted, low-salt chicken
stock
1/2 T Tomato paste
2 T Freshly chopped parsley
Salt and pepper

INSTRUCTIONS

Spray a medium-size nonstick skillet with vegetabls oil spray.  Remove
as much fat as possible from steak and cut into 2 pieces.  Heat pan on
medium high and brown steak 2 minutes on each side.  Lower heat, add
shallots and cook for 2 more minutes.  Turn the steak  and add
mushrooms, cook for 2 more minutes.  Remove steak to  individual
plates. Add flour to the skillet and mix the vegetables  until
dissolved.  Raise the heat and add the wine. Cook 1 minute.  Add stock
and tomato paste. Cook 4 minutes to reduce liquid and  thicken.  Add
salt and pepper to taste. Spon sauce over steak and  sprinkle with
parsley.  Nutritional info per serving: 415 cal; 37g pro, 8g carb, 23g
fat  (51%), .6g fiber, 115mg chol, 119mg sodium  Source: Dinner in
Minutes, Miami Herald, 9/28/95 Posted to MM-Recipes  Digest V3 #224
Date: 18 Aug 96 00:31:41 EDT  From: "Lisabeth Crawford (Pooh)"
<104105.1416@CompuServe.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 553
Calories From Fat: 418
Total Fat: 46.4g
Cholesterol: 120.8mg
Sodium: 154mg
Potassium: 562.8mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 1.1g
Protein: 29.4g


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