Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Beef sirloin steak, cut |
\N \N | Across grain - bite size |
½ teaspoon | Ground pepper, prefer. white |
2 tablespoons | Butter or margarine |
6 ounces | Portobello or white mushroom |
6 \N | Scallions, sliced |
1 can | Beef gravy (10 1/2 oz.) |
2 tablespoons | Balsalmic vinegar or 1 Tbs. |
\N \N | Red-wine vinegar |
⅓ cup | Light sour cream |
Sprinkle steak strips with half the pepper.
Melt 1 T butter in large, preferably nonstick, skillet over med-high heat.
Add sliced mushrooms, whites of scallions and remaining pepper. Cook, stirring often, until mushrooms are tender, about 8 minutes. Remove with slotted spoon to bowl.
Wipe skillet clean. Add remaining butter and heat over high heat until sizzling. Add beef strips and stir-fry about 2 minutes until browned. Stir in gravy and vinegar; bring to a boil. Remove from heat and stir in sour cream until blended. Sprinkle with green part of scallions. Serve immediately.
Per serving: 184 cal, 19 g. pro, 6 g carb, 10 g fat, 342 mg sodium.
Reprinted from Woman's Day magazine, April 1996.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini