Easy and elegant beef stroganoff

6 Servings

Ingredients

Quantity Ingredient
1 pounds Beef sirloin steak, cut
Across grain - bite size
½ teaspoon Ground pepper, prefer. white
2 tablespoons Butter or margarine
6 ounces Portobello or white mushroom
6 Scallions, sliced
1 can Beef gravy (10 1/2 oz.)
2 tablespoons Balsalmic vinegar or 1 Tbs.
Red-wine vinegar
⅓ cup Light sour cream

Directions

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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