Easy & elegant beef stroganoff
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef sirloin steak, cut |
| Across grain - bite size | ||
| ½ | teaspoon | Ground pepper, prefer. white |
| 2 | tablespoons | Butter or margarine |
| 6 | ounces | Portobello or white mushroom |
| 6 | Scallions, sliced | |
| 1 | can | Beef gravy (10 1/2 oz.) |
| 2 | tablespoons | Balsalmic vinegar or 1 Tbs. |
| Red-wine vinegar | ||
| ⅓ | cup | Light sour cream |
Directions
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.