Post by zoesmom on Jun 17, 2013 17:02:08 GMT -5
Okay...warning....this may be a tad higher in calories than what a lot of dieters can eat in a meal. That being said, you CAN have smaller servings...which is what I do 
Oh...and the sodium is a wee high...so DRINK YOUR WATER!
2 teaspoons plus 1 tablespoon canola oil, divided
1 pound flank steak, trimmed
4 large portobello mushrooms, stemmed, halved and thinly sliced
1 large onion, sliced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1 14-ounce can reduced-sodium beef broth
2 tablespoons cognac, or brandy
1 tablespoon red-wine vinegar
1/2 cup reduced-fat sour cream (or, if you want to get crazy and healthier...low fat Greek yogurt!)
4 tablespoons chopped fresh chives, or parsley
Step 1: Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
Step 2: Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
Makes 4 servings at 1-1/2 cups each (I usually get 8 servings, FWIW)
Nutritional Values for Four Servings:
Calories: 404
Fat: 19g
Carbs: 14g
Fiber: 2g
Protein: 37g
Sodium: 424mg
Oh...and the sodium is a wee high...so DRINK YOUR WATER!2 teaspoons plus 1 tablespoon canola oil, divided
1 pound flank steak, trimmed
4 large portobello mushrooms, stemmed, halved and thinly sliced
1 large onion, sliced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1 14-ounce can reduced-sodium beef broth
2 tablespoons cognac, or brandy
1 tablespoon red-wine vinegar
1/2 cup reduced-fat sour cream (or, if you want to get crazy and healthier...low fat Greek yogurt!)
4 tablespoons chopped fresh chives, or parsley
Step 1: Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
Step 2: Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
Makes 4 servings at 1-1/2 cups each (I usually get 8 servings, FWIW)
Nutritional Values for Four Servings:
Calories: 404
Fat: 19g
Carbs: 14g
Fiber: 2g
Protein: 37g
Sodium: 424mg
) and I wish you all a very Happy and HEALTHY New Year!
) I had emailed Elvis a few months ago.... she is hanging in there and promised to come back here... Piper how are you?! 