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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Main dish 6 Servings

INGREDIENTS

1 lb Beef sirloin steak, cut
Across grain – bite size
1/2 t Ground pepper, prefer. white
2 T Butter or margarine
6 oz Portobello or white mushroom
6 Scallions, sliced
1 Beef gravy, 10 1/2 oz.
2 T Balsalmic vinegar or 1 Tbs.
Red-wine vinegar
1/3 c Light sour cream

INSTRUCTIONS

Sprinkle steak strips with half the pepper.  Melt 1 T butter in large,
preferably nonstick, skillet over med-high  heat. Add sliced mushrooms,
whites of scallions and remaining pepper.  Cook, stirring often, until
mushrooms are tender, about 8 minutes.  Remove with slotted spoon to
bowl.  Wipe skillet clean.  Add remaining butter and heat over high
heat  until sizzling.  Add beef strips and stir-fry about 2 minutes
until  browned. Stir in gravy and vinegar; bring to a boil. Remove from
heat  and stir in sour cream until blended.  Sprinkle with green part
of  scallions. Serve immediately.  Per serving: 184 cal, 19 g. pro, 6 g
carb, 10 g fat, 342 mg sodium.  Reprinted from Woman's Day magazine,
April 1996.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 116
Calories From Fat: 59
Total Fat: 6.6g
Cholesterol: 15.6mg
Sodium: 159.9mg
Potassium: 42.5mg
Carbohydrates: 9.6g
Fiber: 1.9g
Sugar: <1g
Protein: 5g


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