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Ingredientes
- 2 Tbsp. vegetable oil (30 mL)
- 2 1/2 lb beef tenderloin, thinly sliced (1.25 g)
- 2 tsp kosher salt (10 mL)
- 1 tsp freshly grnd black pepper (5 mL)
- 2 Tbsp. clarified butter (30 mL)
- 1 c. sliced cremini mushrooms (250 mL)
- 1/2 c. minced onion (125 mL)
- 1/4 c. white wine (60 mL)
- 2 Tbsp. tomato paste (30 mL)
- 2 tsp Dijon mustard (10 mL)
- 3 c. demi-glaze* (750 mL)
- 1 1/4 c. lowfat sour cream (310 mL)
Direcciones
- In a large pot heat the oil over high heat.
- Season the beef with the salt and pepper and saute/fry till browned.
- Remove the beef from the pot and set aside; pour off any excess fat in the pot.
- Heat the clarified butter in the pot and saute/fry the mushrooms and onions.
- Add in the white wine and simmer till reduced by half.
- Stir in the tomato paste and mustard and cook for 2 min.
- Add in the demi-glaze and beef, and bring to a boil.
- Reduce the heat and simmer for 5 min.
- Stir in the lowfat sour cream and adjust the seasoning.
- Serve on a bed of hot egg noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 6 servings | |
| Calories 589 | |
| Calories from Fat 342 | 58% |
| Total Fat 38.34g | 48% |
| Saturated Fat 16.22g | 65% |
| Trans Fat 0.12g | |
| Cholesterol 189mg | 63% |
| Sodium 1007mg | 42% |
| Potassium 835mg | 24% |
| Total Carbs 4.6g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.15g | 2% |
| Protein 52.37g | 84% |
