Steak chasseur (steak with mushrooms & red

2 Servings

Ingredients

Quantity Ingredient
Vegetable oil spray
¾ pounds Steak, about 3/4\" thick
2 mediums Shallots; sliced
2 ounces Mushrooms; sliced
½ tablespoon Flour
¼ cup Dry red wine
¼ cup Defatted, low-salt chicken stock
½ tablespoon Tomato paste
2 tablespoons Freshly chopped parsley
Salt and pepper

Directions

FORMATTED BY LISA CRAWFORD

Spray a medium-size nonstick skillet with vegetabls oil spray. Remove as much fat as possible from steak and cut into 2 pieces. Heat pan on medium high and brown steak 2 minutes on each side. Lower heat, add shallots and cook for 2 more minutes. Turn the steak and add mushrooms, cook for 2 more minutes. Remove steak to individual plates. Add flour to the skillet and mix the vegetables until dissolved. Raise the heat and add the wine. Cook 1 minute. Add stock and tomato paste. Cook 4 minutes to reduce liquid and thicken.

Add salt and pepper to taste. Spon sauce over steak and sprinkle with parsley.

Nutritional info per serving: 415 cal; 37g pro, 8g carb, 23g fat (51%), .6g fiber, 115mg chol, 119mg sodium Source: Dinner in Minutes, Miami Herald, 9/28/95

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