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Ingredientes
- Serves: 4 Categories: 1/2 Tbsp.
- 1/2 Tbsp. vegetable oil
- 12 ounce white button mushrooms, wiped clean and halved if small, quartered if medium, cut into sixths if large Salt and grnd black pepper
- 3/4 lb beef tenderloin (about 2 filets), cut into inch strips
- 1/2 c. canned low-sodium beef broth
- 1 Tbsp. unsalted butter
- 1 sm onion, chopped (1/2 c.)
- 1 tsp tomato paste
- 1 1/2 tsp dark-brown sugar
- 1 Tbsp. all-purpose flour
- 1/2 c. canned low-sodium chicken broth
- 1/2 c. dry white wine
- 1/3 c. lowfat sour cream
- 8 ounce egg noodles, cooked in salted water, liquid removed, and tossed with 2 Tbsp. butter
Direcciones
- Heat 1 Tbsp. oil in heavy-bottomed 12 inch skillet over medium-high heat till warm and shimmering, but not smoking, about two min; swirl to coat pan.
- Add in mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, till mushrooms are lightly browned, about four min longer.
- Transfer to medium bowl.
- Return skillet to high heat, add in remaining 1/2 Tbsp. oil; swirl to coat pan. Place tenderloin strips in skillet.
- Using tongs, spread meat into single layer, making sure which strips don't touch, and cook without turning till well-browned on first side, two min.
- Turn strips and cook on second side till well-browned, about a minute longer.
- Season with salt and pepper to taste and transfer to bowl with mushrooms. Add in beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer till broth is reduced to 1/4 c., about three to four min.
- Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula.
- Return skillet to medium-low heat and add in butter; when butter foams, add in onion, tomato paste and brown sugar.
- Cook, stirring frequently, till onion is lightly browned and softened, about six min; stir in flour till incorporated.
- Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to a boil, whisking occasionally, then reduce heat to medium-low and simmer till thickened, about two min.
- Whisk liquid from mushrooms and beef into sauce and simmer to incorporate.
- Stir about 1/2 c. of warm sauce into lowfat sour cream, then stir mix back into sauce. Add in mushrooms and beef; heat to hot through, about a minute.
- Adjust seasoning with salt and pepper and serve over buttered egg noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 4 servings | |
| Calories 548 | |
| Calories from Fat 202 | 37% |
| Total Fat 22.79g | 28% |
| Saturated Fat 9.36g | 37% |
| Trans Fat 0.08g | |
| Cholesterol 139mg | 46% |
| Sodium 248mg | 10% |
| Potassium 570mg | 16% |
| Total Carbs 45.54g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.85g | 2% |
| Protein 33.54g | 54% |
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