Post by April B. on Apr 13, 2003 16:07:51 GMT -6
Steak Strips and Onions
This dish comes together rather quickly, and is sooooo good!
Beef strips simmer in a richly flavored sauce. Serve it with
rice or warm, crusty French bread to take advantage of the super
yummy sauce!
1-1/2 to 1-3/4 pounds top sirloin
3 Tbsp. all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika
1 teaspoon dry mustard
1/2 cup butter or margarine
2 large cloves garlic, minced
8 oz. red onion, sliced or chopped
1-1/2 cups beef bouillon
1 Tbsp. ketchup OR tomato paste
1 teaspoon Worcestershire sauce
1/2 cup sour cream
Chopped chives or
parsley for garnish, if desired
Trim excess fat from meat. Cut meat in thin strips. Combine flour with salt, pepper, paprika and mustard. Toss meat with seasoned flour.
Melt 1/3 of the butter in large heavy skillet.
Add garlic; saute until golden.
Remove; set aside.
Melt 1/3 more butter.
Saute onions for 5 to 6 minutes.
Remove; set aside.
Heat remaining butter.
Saute meat strips until browned; add bouillon and onions. Stir to dissolve browned bits in bottom of skillet.
Simmer, uncovered, 15 to 20 minutes, until meat is
tender and mixture is thickened, stirring occasionally.
Add tomato ketchup or paste, Worcestershire sauce and sour cream.
Heat gently.
Serve over noodles or rice.
Sprinkle top with chives or parsley, if desired.
Makes 5-6 servings.
Per serving:
373 cal., 27.1 g protein, 25.4 g fat,
8.5 g carbo.,
1053 mg sodium
This dish comes together rather quickly, and is sooooo good!
Beef strips simmer in a richly flavored sauce. Serve it with
rice or warm, crusty French bread to take advantage of the super
yummy sauce!
1-1/2 to 1-3/4 pounds top sirloin
3 Tbsp. all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika
1 teaspoon dry mustard
1/2 cup butter or margarine
2 large cloves garlic, minced
8 oz. red onion, sliced or chopped
1-1/2 cups beef bouillon
1 Tbsp. ketchup OR tomato paste
1 teaspoon Worcestershire sauce
1/2 cup sour cream
Chopped chives or
parsley for garnish, if desired
Trim excess fat from meat. Cut meat in thin strips. Combine flour with salt, pepper, paprika and mustard. Toss meat with seasoned flour.
Melt 1/3 of the butter in large heavy skillet.
Add garlic; saute until golden.
Remove; set aside.
Melt 1/3 more butter.
Saute onions for 5 to 6 minutes.
Remove; set aside.
Heat remaining butter.
Saute meat strips until browned; add bouillon and onions. Stir to dissolve browned bits in bottom of skillet.
Simmer, uncovered, 15 to 20 minutes, until meat is
tender and mixture is thickened, stirring occasionally.
Add tomato ketchup or paste, Worcestershire sauce and sour cream.
Heat gently.
Serve over noodles or rice.
Sprinkle top with chives or parsley, if desired.
Makes 5-6 servings.
Per serving:
373 cal., 27.1 g protein, 25.4 g fat,
8.5 g carbo.,
1053 mg sodium
