|4||(4-ounce) beef tenderloin steaks, trimmed|
|1/2 tsp||black pepper|
|1 cup||presliced mushrooms|
|1/2 cup||finely chopped onion|
|1 tsp||bottled minced garlic|
|1/2 cup||low-salt beef broth|
|1/3 cup||fat-free sour cream|
|2 tbsp||minced fresh parsley|
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with pepper and salt. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 3 minutes.Place sour cream in a medium bowl. Gradually add mushroom mixture to sour cream, stirring constantly with a whisk. Stir in minced parsley. Serve gravy with steak.
Yield: 4 servings (serving size: 1 steak and 1/4 cup gravy)
NUTRITION PER SERVING
CALORIES 210(33% from fat); FAT 7.8g (sat 2.9g,mono 2.9g,poly 0.4g); PROTEIN 26.2g; CHOLESTEROL 75mg; CALCIUM 45mg; SODIUM 237mg; FIBER 0.7g; IRON 3.6mg; CARBOHYDRATE 6.7g