Steak chasseur (steak with mushrooms & red
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil spray | ||
| ¾ | pounds | Steak, about 3/4\" thick |
| 2 | mediums | Shallots; sliced |
| 2 | ounces | Mushrooms; sliced |
| ½ | tablespoon | Flour |
| ¼ | cup | Dry red wine |
| ¼ | cup | Defatted, low-salt chicken stock |
| ½ | tablespoon | Tomato paste |
| 2 | tablespoons | Freshly chopped parsley |
| Salt and pepper | ||
Directions
FORMATTED BY LISA CRAWFORD
Spray a medium-size nonstick skillet with vegetabls oil spray. Remove as much fat as possible from steak and cut into 2 pieces. Heat pan on medium high and brown steak 2 minutes on each side. Lower heat, add shallots and cook for 2 more minutes. Turn the steak and add mushrooms, cook for 2 more minutes. Remove steak to individual plates. Add flour to the skillet and mix the vegetables until dissolved. Raise the heat and add the wine. Cook 1 minute. Add stock and tomato paste. Cook 4 minutes to reduce liquid and thicken.
Add salt and pepper to taste. Spon sauce over steak and sprinkle with parsley.
Nutritional info per serving: 415 cal; 37g pro, 8g carb, 23g fat (51%), .6g fiber, 115mg chol, 119mg sodium Source: Dinner in Minutes, Miami Herald, 9/28/95