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Ingredientes
- 1 1/4 lb skirt steak or possibly beef tenderloin cut 2" by 1" strips Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. canola oil
- 1 Tbsp. butter
- 1/2 c. finely-minced Spanish onion
- 1 c. small white mushrooms
- 1/4 c. dry red wine
- 1 c. reduced sodium beef broth (or possibly 3 tbspns demi-glace mixed with 3/4 c. water)
- 1/4 c. lowfat sour cream
- 1 tsp Dijon mustard
Direcciones
- Heat oven to hot setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.
- Heat butter in skillet; add in onion and cook 3 min, till softened. Add in mushrooms. Cook 10 min, stirring occasionally, till mushroom liquid evaporates. Add in wine; cook 5 min. Stir in beef broth and cook 10 min, till mushrooms are coated with a thick sauce.
- Stir in lowfat sour cream and mustard. Add in meat and accumulated juices. Reduce heat to low and cook 2 to 3 min, till meat is heated through. Season to taste with salt and pepper.
- This recipe yields 4 servings.
- Description: "No recipe file would be complete without this 18th century classic Russian entree. Don't overcook the meat, it will toughen."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 461 | |
| Calories from Fat 270 | 59% |
| Total Fat 30.28g | 38% |
| Saturated Fat 10.74g | 43% |
| Trans Fat 0.03g | |
| Cholesterol 100mg | 33% |
| Sodium 173mg | 7% |
| Potassium 583mg | 17% |
| Total Carbs 3.82g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.73g | 1% |
| Protein 39.35g | 63% |
