Easy and Elegant Beef Stroganoff
- 1 lb Beef sirloin steak, cut
- Across grain - bite size
- 1/2 ts Ground pepper, prefer. white
- 2 tb Butter or margarine
- 6 oz Portobello or white mushroom
- 6 Scallions, sliced
- 1 cn Beef gravy (10 1/2 oz.)
- 2 tb Balsalmic vinegar or 1 Tbs.
- Red-wine vinegar
- 1/3 c 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.
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.
