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Ingredients Jump to Instructions ↓

  1. 1 lb Beef sirloin steak, cut Across grain - bite size 1/2 ts Ground pepper, prefer. white

  2. 2 tb Butter or margarine

  3. 6 oz Portobello or white mushroom

  4. 6 Scallions, sliced

  5. 1 cn Beef gravy (10 1/2 oz.)

  6. 2 tb Balsalmic vinegar or 1 Tbs.

  7. Red-wine vinegar 1/3 c Light sour cream

  8. 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:

  9. 184 cal,

  10. 19 g. pro,

  11. 6 g carb,

  12. 10 g fat,

  13. 342 mg sodium. Reprinted from Woman's Day magazine,

  14. April 1996.

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