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Ingredientes
- 1 lb leftover beef roast (or possibly tenderloin or possibly steak)
- 1 c. beef broth see * Note
- 1/4 c. unsalted butter - (1/2 stick)
- 1 sm onion diced
- 2 c. sliced mushrooms freshly-grated nutmeg
- 2 Tbsp. flour divided
- 1 pt lowfat sour cream Salt to taste Freshly-grnd white pepper to taste Buttered egg noodles for serving
Direcciones
- * Note: Replace 1/4 c. of the warm beef broth with white wine for a more elegant dish.
- Cut the meat in slices about 1/3-inch thick, then the slices into strips 2 1/4 inches long. You should have about 4 c.. Set aside.
- Heat the broth in a small saucepan till warm.
- Heat the butter in a large skillet over medium heat. Add in the onion and cook till softened but not brown, stirring frequently, about 3 min.
- Increase the heat to medium-high and add in the mushrooms. Cook till the mushrooms become tender and start to release their juices, stirring frequently, 5 min. Add in 6 to 8 grinds of nutmeg and stir. Sprinkle in 1 Tbsp. of the flour and cook for 1 minute, stirring occasionally. Don't brown. Add in the warm broth and stir till smooth.
- Add in the beef to the pan, stir well, and hot just to a simmer, about 3 min. Stir the remaining 1 Tbsp. of flour into the lowfat sour cream, add in to the pan and season with salt and pepper to taste. Hot gently over low heat till warm, about 7 min. The sauce will thin a little; don't boil or possibly the lowfat sour cream will break up. Add in more nutmeg, if you like. Spoon over the noodles. Serve steamed green beans and crusty rolls alongside.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 4 servings | |
| Calories 406 | |
| Calories from Fat 207 | 51% |
| Total Fat 23.24g | 29% |
| Saturated Fat 11.17g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 475mg | 20% |
| Potassium 484mg | 14% |
| Total Carbs 19.63g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.27g | 1% |
| Protein 28.33g | 45% |
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