- Serves: Serves 4; 1 cup per serving
1/8 teaspoon pepper
1 teaspoon canola or corn oil
8 ounces button mushrooms, sliced
1 medium onion, sliced
2 cups fat-free, no-salt-added beef broth, heated
3 tablespoons all-purpose flour
2 tablespoons no-salt-added tomato paste
2 tablespoons dry sherry
1 teaspoon dry mustard
1/8 teaspoon dried oregano, crumbled
1/8 teaspoon dried dillweed, crumbled
1/4 cup fat-free or light sour cream
Heat a large nonstick skillet over medium-high heat. Add the oil and swirl to coat the bottom. Cook the beef for 1 minute.
Stir in the mushrooms and onion. Cook for 2 to 3 minutes, or until the onion is soft, stirring occasionally.
In a medium bowl, whisk together the broth and flour. Pour into the skillet. Bring to a boil. Reduce the heat and simmer for 2 to 3 minutes, or until thickened, stirring constantly.
In a small bowl, whisk together the remaining ingredients except the sour cream. Stir into the beef mixture. Simmer, covered, for 5 to 10 minutes, or until the beef is tender.
Transfer about 1/4 cup sauce to a small bowl. Whisk in the sour cream. Stir back into the skillet. Cook for 5 minutes, or until warmed through.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 7.0 g
- Saturated Fat
- 2.0 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 0.5 g
- Monounsaturated Fat
- 3.0 g
- 55 mg
- 132 mg
- 14 g
- 2 g
- 5 g
- 28 g
- 60 mg
- 719 mg
1 other carbohydrate, 3 lean meat
This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.