Combine first seven ingredients in a shallow dish. Toss the meat in the flour mixture until coated. Heat two tablepoons of olive oil in a medium skillet and brown the meat in two batches, removing to a paper towel. Add remaining two tbsp of olive oil and onions to the pan and saute until they begin to get tender - about two minutes. Add the mushrooms and cook until tender - about another two minutes. Deglaze the pan with two tbsp of madiera (or chicken stock). Return the meat to the pan and add the chicken stock, allowing the mixture to come to a boil and the gravy to thicken. Remove the pan from heat and stir in two tbsp of sour cream. Serve over white or brown rice or buttered egg noodles.
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 4|
|Calories from Fat: 70 (33%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 6.4mg||2 %|
|Sodium 185.4mg||6 %|
|Potassium 547.4mg||14 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 23.3g|
|Protein 8.1g||12 %|
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Calories per serving: 209
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