Try this Steak Diane Sauce recipe, or contribute your own.
Suggest a better descriptionAdd the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
Add the mushrooms and shallots to apan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Add the remaining 2 tablespoons butter to the sauce to melt.
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 147 | ||
Calories from Fat: 55 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 173.8mg | 6 % | |
Potassium 172.7mg | 5 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 9.2g | ||
Protein 1g | 1 % | |
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: 147
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