| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meat/beef, Miamiherald | 2 | Servings | |
INGREDIENTS
| Vegetable oil spray | ||
| 3/4 | lb | Steak, about 3/4" thick |
| 2 | Shallots, sliced | |
| 2 | oz | Mushrooms, sliced |
| 1/2 | T | Flour |
| 1/4 | c | Dry red wine |
| 1/4 | c | Defatted, low-salt chicken |
| stock | ||
| 1/2 | T | Tomato paste |
| 2 | T | Freshly chopped parsley |
| Salt and pepper |
INSTRUCTIONS
Spray a medium-size nonstick skillet with vegetabls oil spray. Remove as much fat as possible from steak and cut into 2 pieces. Heat pan on medium high and brown steak 2 minutes on each side. Lower heat, add shallots and cook for 2 more minutes. Turn the steak and add mushrooms, cook for 2 more minutes. Remove steak to individual plates. Add flour to the skillet and mix the vegetables until dissolved. Raise the heat and add the wine. Cook 1 minute. Add stock and tomato paste. Cook 4 minutes to reduce liquid and thicken. Add salt and pepper to taste. Spon sauce over steak and sprinkle with parsley. Nutritional info per serving: 415 cal; 37g pro, 8g carb, 23g fat (51%), .6g fiber, 115mg chol, 119mg sodium Source: Dinner in Minutes, Miami Herald, 9/28/95 Posted to MM-Recipes Digest V3 #224 Date: 18 Aug 96 00:31:41 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 553
Calories From Fat: 418
Total Fat: 46.4g
Cholesterol: 120.8mg
Sodium: 154mg
Potassium: 562.8mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 1.1g
Protein: 29.4g