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Categories:Viewed: 18 - Published at: 4 months ago
Ingredients
- 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
Method
- 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."
