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Ingredientes
- 3 Tbsp. All-purpose flour
- 1/2 tsp Coarse salt
- Â Â Freshly grnd black pepper
- 1 lb venison sirloin steaks, pounded venison
- Â Â round steaks or possibly beef flank steak cut in 1/2" slices
- 2 tsp Extra virgin olive oil
- 1/2 c. Homemade chicken stock
- Â Â or possibly reduced-sodium chicken broth
- 1 tsp Grainy mustard
- 1/2 tsp Prepared horseradish
- 2 Tbsp. Lowfat sour cream (regular or possibly reduced-fat)
- Â Â Minced fresh flat-leaf parsley
Direcciones
- Combine flour, salt and pepper in a shallow dish. Lightly coat meat in seasoned flour.
- Heat oil in a large skillet over medium-high heat. Add in the meat; quickly saute/fry till medium-rare, about 2 min a side. Remove meat to a hot platter; set aside.
- Add in stock to skillet. Stir with a fork to release the caramelized bits stuck to the bottom of the pan. Turn heat to low; stir in mustard, horseradish and lowfat sour cream. Cook sauce over low heat till it is warm but not boiling. Pour over meat, sprinkle with minced parsley, and serve.
- Yields 3 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 3 servings | |
| Calories 85 | |
| Calories from Fat 45 | 53% |
| Total Fat 5.14g | 6% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 454mg | 19% |
| Potassium 66mg | 2% |
| Total Carbs 7.72g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.0g | 1% |
| Protein 2.0g | 3% |
