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Beef In Creamy Mushroom Sauce Recipe
|Beef tenderloin||10 Ounce, cut into 1-inch-thick slices|
|Minced onion||2 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Thinly sliced mushrooms||1 Cup (16 tbs)|
|All-purpose flour||1 Tablespoon|
|Canned beef broth||3⁄4 Cup (12 tbs)|
|Tomato paste||2 Teaspoon|
|Sour cream||3 Tablespoon|
|Freshly ground pepper||1 Dash|
|Chopped fresh parsley||1 Tablespoon|
|Cooked noodles/Long grain rice, hot||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1400 Calories from Fat 410
% Daily Value*
Total Fat 46 g71.3%
Saturated Fat 16.1 g80.3%
Trans Fat 0.1 g
Cholesterol 330.9 mg
Sodium 834.1 mg34.8%
Total Carbohydrates 147 g48.9%
Dietary Fiber 6.1 g24.3%
Sugars 5.6 g
Protein 88 g176.3%
Vitamin A 46% Vitamin C 39%
Calcium 21% Iron 53.5%
*Based on a 2000 Calorie diet
While meat is broiling, in 9-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is translucent, about 2 minutes.
Add mushrooms and cook, stirring occasionally, for 3 minutes.
Sprinkle flour over vegetables and stir quickly to combine; gradually stir in broth.
Add tomato paste and cook, stirring constantly, until mixture is slightly thickened.
Remove skillet from heat and stir in sour cream, pepper, and parsley; add meat and cook just until heated through.
Serve over hot noodles or rice.