Steak Chasseur (steak With Mushrooms & Red Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
FORMATTED BY LISA CRAWFORD
Vegetable oil spray,
3/4 lbs: Steak, about 3/4" thick
2 medium: Shallots, sliced
2 ounce: Mushrooms, sliced
1/2 tbsp: Flour,
1/4 cup: Dry red wine,
1/4 cup: Defatted, low-salt chicken stock
1/2 tbsp: Tomato paste,
2 tbsp: Freshly chopped parsley,
Salt and pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp