| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef sirloin steak, cut |
|
|
Across grain – bite size |
| 1/2 |
ts |
Ground pepper, prefer. white |
| 2 |
tb |
Butter or margarine |
| 6 |
oz |
Portobello or white mushroom |
| 6 |
|
Scallions, sliced |
| 1 |
cn |
Beef gravy (10 1/2 oz.) |
| 2 |
tb |
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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