Yield: 1 Servings
|1 pounds||Extra lean diced tenderloin|
|½ cup||Diced onion|
|1||Minced garlic clove|
|1||Diced celery stalk|
|1||Diced green bell pepper|
|4 ounces||Button mushrooms|
|3 tablespoons||All-purpose flour|
|1½ cup||Beef broth|
|1½ cup||Coca-Cola® Classic|
|1 teaspoon||Worcestershire sauce|
|1 teaspoon||Prepared mustard|
|1 tablespoon||Soy sauce|
|1 cup||Sour cream|
|2 cups||Hot cooked rice or noodles|
|2 tablespoons||Fresh chopped parsley|
Here is a good one from Chef K's Divine Cuisine recipe cards, www.divinecuisine.com
Heat the oil in a large skillet and brown the tenderloin, add the onion, garlic, celery, bell pepper and mushrooms, sauté until the vegetables are tender, drain excess fat.
Mix in the flour and cook over low heat for 5 minutes.
Add the broth, Coke®, Worcestershire, mustard, soy sauce, paprika, salt and pepper, simmer for 30 minutes.
Stir in the sour cream and continue to simmer for an additional 10 minutes.
Serve over the noodles or rice, garnish with chopped parsley.
Note do not use diet soft drinks as the sweetener will turn bitter when exposed to heat.
Use a good red wine instead of the Coke if you prefer.
Posted to EAT-L Digest by Ron Kalenuik <RKalenuik@...> on Nov 19, 1997