| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Meats | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Beef chuck steak or roast |
| 1 | T | Butter or margarine |
| 1/2 | T | Salad oil |
| 1/8 | lb | Mushrooms, sliced |
| 2 | T | Onion, finely chopped |
| 1/4 | t | Salt |
| 1/4 | t | Worcestershire sauce |
| 1 | ds | Paprika |
| 1 | ds | Pepper |
| 1/4 | c | Sour cream |
| Chopped parsley, sprinkle | ||
| Hot cooked noodles or rice |
INSTRUCTIONS
Discard bone and fat from meat and cut into thin, bite-size strips. Heat 1/2 tb of the butter with the oil in frying pan over medium-high heat. Add mushrooms and onion and cook, stirring until golden. Lift out and set aside. Add remaining 1/2 tb of butter to pan. Add beef strips and cook over high heat, turning meat and shaking pan, just until browned. Remove pan from heat, stir in reserved mushroom-onion mixture, salt, Worcestershire, paprika, pepper and sour cream. Return pan to low heat and cook, stirring constantly, just until sauce is heated through--do not boil. Sprinkle with parsley. Serve over noodles or rice. Source: Sunset, Cooking for Two ... or Just for You c. 1978 Shared but not tested by Elizabeth Rodier
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Nutrition (calculated from recipe ingredients)
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Calories: 740
Calories From Fat: 534
Total Fat: 60g
Cholesterol: 181.3mg
Sodium: 904.9mg
Potassium: 1067.2mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: 3.8g
Protein: 46.7g