Ingredients
- 1/4 pound boneless round steak, all visible fat removed
- 1/2 teaspoon pepper, or to taste
- 2 teaspoon acceptable vegetable oil
- 3 cups fresh mushrooms, sliced
- 1 medium onion, sliced
- 3 tablespoons all-purpose flour
- 3 cups Beef Broth
- 3 tablespoons no-salt added tomato paste
- 3 tablespoons dry sherry
- 2 teaspoon dry mustard
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon dried dillweed, crumbled
- 1/2 cup nonfat or light sour cream
Directions
Put meat in freezer for 30 minutes for easier slicing. Slice meat into thin strips about 2 inches long. Sprinkle with pepper. Heat oil a large, heavy skillet over medium-high heat, swirling to coat bottom. Saute mushrooms until tender, 2 to 3 minutes. Transfer to a plate. Saute onion in same skillet until brown, 3 to 4 minutes. Add to mushrooms. Add meat to skillet and brown quickly on all side rare, 2 to 3 minutes for tenderloin, 3 to 5 minutes for round steak or sirloin. Add to mushrooms. Add flour to skillet. Gradually pour in broth, whisking constantly. Cook over medium-high heat for 2 to 3 minutes, or until thickened, whisking constantly. Reduce heat to low. Whisk in remaining ingredients except sour cream. Stir in mushrooms, onions, and meat. Cook for 15 minutes. Pour sour cream in a small amount of meat mixture. Add sour cream mixture to skillet and cook for 5 minutes, or until heated through, stirring occasionally.
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By kjt_329911
Baja Calif Nort...
on August 14, 2007
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I think something is missing from this recipe - like a description of the program it came from. Since it uses so little meat (unless that's a typo, no-salt tomato paste, no salt in the recipe and nonfat sour cream, I'm guessing it's a low fat, low sodium recipe -- except that one should then use low sodium beef broth. They also don't suggest how to serve it (rice, noodles, potatoes? Anyway, we used much more meat and otherwise followed the recipe. Served it over fusilli because that was all we had on hand. It was good, but not great. And there is no way in heck you could get 8 servings out of this, especially with only 1/4 pound of meat! It is EZ and it is Quick and it is good.
By mitherlove27_80...
Spring, TX
on July 28, 2007
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I made this recipe for my family this week and they loved it so much. I looked up to make a plate for my son and it was gone -every bit of it. Another great recipe from food network!
By cdalmau-antimo_...
Denver, CO
on March 06, 2006
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This was a time and budget conscious recipe. The ingredients were inexpensive,very easy to follow the instructions and easy to cook. We absolutely loved the taste!! This one is a keeper for us.
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