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 Posted to MM-Recipes Digest V3 #224 Date: 18 Aug 96 00:31:41 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 2|
|Calories from Fat: 200 (48%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 79.9mg||25 %|
|Sodium 274mg||9 %|
|Potassium 968mg||25 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 10.7g|
|Protein 37g||53 %|
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Calories per serving: 421
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