| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Miamiherald, Meat/beef |
2 |
Servings |
INGREDIENTS
|
|
Vegetable oil spray |
| 3/4 |
lb |
Steak, about 3/4" thick |
| 2 |
md |
Shallots; sliced |
| 2 |
oz |
Mushrooms; sliced |
| 1/2 |
tb |
Flour |
| 1/4 |
c |
Dry red wine |
| 1/4 |
c |
Defatted, low-salt chicken stock |
| 1/2 |
tb |
Tomato paste |
| 2 |
tb |
Freshly chopped parsley |
|
|
Salt and pepper |
INSTRUCTIONS
FORMATTED BY LISA CRAWFORD
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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