Using fork, tenderize meat; place in baking dish, rub both sides with soy. Cover with plastic wrap, refrigerate at least 15 minutes and up to one hour. While meat marinates, place mushrooms in medium microwave safe bowl. Cover with plastic wrap. Microwave until volume of mushrooms decreases by half (4-5 minutes) Drain mushrooms. Combine water, dry mustard, sugar, pepper in small bowl until a smooth paste forms. Pat steak dry and season. Pan fry steak in oil until browned. Transfer meat to plate to reserve. In pan, add mushrooms, onions, 1/2 tsp of salt. Cook until brown bits form on bottom of pan. Add tomato paste, flour and cook, stirring constantly until mushrooms and onions are well coated. Stir in wine, beef broth and mustard paste. De-glaze pan with a wooden spoon and cook on medium heat to reduce slightly and thicken sauce. Slice beef into 1/4 inch thick strips. Stir into thickened sauce and heath through. Remove pan from heat until bubbles subside, then stir in sour cream and another tbsp of wine. Season with salt and pepper to taste. Sprinkle with parsley and serve.
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|Serving Size: 1 Serving (944g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 214 (42%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 117.5mg||36 %|
|Sodium 13027.1mg||449 %|
|Potassium 2293mg||60 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 34.7g|
|Protein 41g||59 %|
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Calories per serving: 505
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