| 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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