1.Combine flour and salt in extra large zip lock bag add meat, coat meat well.
2.Melt Butter, add meat and brown quickly on all sides.
3. Add Mushrooms Onions and Garlic cook until Onions are slightly translucent. (3-4 min)
4. Remove Meat from pan. Add in pan 2 tbsp butter to current drippings, add flour and tomato paste blend with spatula evenly.
5. Slowly pour in cold beef broth and cook stiring constantly until mixture thickens and has no lumps
6. Add meat back into pan.
7. Stir in Sour Cream and Sherry.low-Med Heat 2-3min
8. Serve over Egg Noodles.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 6|
|Calories from Fat: 170 (57%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 58.8mg||18 %|
|Sodium 240.4mg||8 %|
|Potassium 485.4mg||13 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 10.6g|
|Protein 19.9g||28 %|
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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: 297
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