Per 3/4 cup serving: 227 cal; 10.7g fat (5.3g sat fat); 25.1g pro; 5g carb; 0.6g fiber; 240mg sodium; 82mg chol
1. Remove any fat and gristle from roast, and slice into 1/2" x 2" strips. Chilling the roast in the freezer for 30 minutes makes it easier to slice. Sprinkle evenly with salt and pepper.
2. Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and onions, and cook, stirring occassionally, until mushrooms are browned, about 6 minutes. Transfer to a small bowl. Melt another tablespoon butter in skillet. Add half of beef and cook, sitrring until browned, about 5 minutes; transfer to another bowl. Repeat with remaining tablespoon butter and beef.
3. Pour wine into hot skillet and deglaze pan over medium-high heat, scraping up any browned bits. Combine flour and 1/2 cup broth in a jar with a tight-fitting lid and shake until combined. Stir into wine mixture, whisking until smooth. Stir in remaining broth and mustard, then return beef to skillet and bring to a boil. Reduce heat and simmer, covered, until meat is tender, about 1 hour.
4. Before serving, stir in mushrooms and sour cream, and cook over medium-low heat until heated through, about 5 minutes. Season with pepper.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 369 | ||
Calories from Fat: 237 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 89.5mg | 28 % | |
Sodium 214.4mg | 7 % | |
Potassium 573mg | 15 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 6.2g | ||
Protein 24.7g | 35 % | |
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: 369
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