Try this Chef Nichols Steak Diane recipe, or contribute your own.
Suggest a better descriptionPound steaks btween 2 pieces of waxed paper until 1/4 inch thick. Dredge in flour mixed with salt and pepper. In large skillet melt 1 tablespoon butter. Add steaks; brown about 1 minute on each side; remove steaks to a platter. Spread both sides with mustard and sprinkle with 1 teaspoon worcestershire sauce; set asside. In same skillet melt remaining butter. Add mushrooms and shallots; saute for 2 minutes. Add brandy and flame. Stir in boullion and remaining worcestershire sauce. Cook and stir until hot. Return steaks to skillet and reheat for 2 minutes. Sprinkle with parsley if desired. If wanted, substitute cubed or individual portions of beff round steaks, pounded.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 4 | ||
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Calories: 330 | ||
Calories from Fat: 162 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 89.9mg | 28 % | |
Sodium 459.1mg | 16 % | |
Potassium 673.2mg | 18 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 10.2g | ||
Protein 28.6g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 330
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