| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
2 |
Servings |
INGREDIENTS
| 1 |
ts |
Green or black peppercorns, crushed |
| 2 |
|
Lean cubed steaks, (4-ounce) |
|
|
Vegetable cooking spray |
| 1/3 |
c |
Medium-dry sherry |
| 1/3 |
c |
Beef consomme, undiluted |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
Press peppercorns onto both sides of steaks. Coat a large nonstick skillet
with cooking spray; place over medium heat until hot. Add steaks, and cook
5 minutes on each side or until browned. Add the sherry, consomme, and
sugar; cover, reduce heat, and simmer 20 minutes or until tender. Yield: 2
servings.
Per serving: 280 Calories; 15g Fat (58% calories from fat); 23g Protein; 2g
Carbohydrate; 70mg Cholesterol; 258mg Sodium
Recipe by: Cooking Light, Nov/Dec 1994, page 187
Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”