| 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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