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Beef in Creamy Mushroom Sauce

Beef mushroom sauce

(Photo by: www.steak-enthusiast.com)

 

With this dish, you can substitute the beef with chicken. The mushroom sauce is absolutely delicious. For those that are vegetarians, you can make pasta in this creamy mushroom sauce.

 

Serve with garlic bread.

 

garlicbread

(Photo by: www.njcollegefoodie.wordpress.com)

 

SERVES: 2

 

INGREDIENTS:

2 tablespoons cornstarch

1 pound lean beef boneless sirloin steak — about 1/2 inch thick 


1 small onion — chopped (about 1/4 cup)

1 clove garlic – crushed

1/4 teaspoon salt

1/8 teaspoon pepper

1 medium red bell pepper — cut into bite-size pieces

3 cups sliced mushrooms (about 8 ounces)

1/4 cup brandy (or 1/4 cup water)

1 teaspoon low-sodium beef bouillon granules

2 tablespoons nonfat sour cream

3 tablespoons chopped fresh chives

3 cups hot cooked pasta

 

INSTRUCTIONS:

 

In a small bowl, mix the cornstarch into water; set aside.

 

Trim fat from beef steak.

 

Cut beef into thin strips.

 

Spray a large skillet with nonstick cooking spray; heat over medium-high heat.

 

Combine onion, garlic, salt and pepper in skillet and cook for about 3 minutes, stirring frequently, until onion is tender.

 

Add and stir in beef and bell pepper.

 

Cook for about 4 minutes, stirring frequently (beef should no longer be pink).

 

Add mushrooms.

 

Then add brandy to the skillet; sprinkle bouillon granules over beef mixture.

 

Heat until boiling; then reduce heat.

 

Cover and simmer for 1 minute.

 

Stir in sour cream and then cornstarch mixture.

 

Cook over medium-high heat for about 2 minutes, stirring frequently, until thickened. Stir in chives.

 

Serve over cooked pasta.

Posted by: / June 06, 2010

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