Steak Stroganoff

By yollymg

Ingredients

• 4 rib-eye steaks, seasoned with salt and black pepper (8 oz. each)
• 1 Tbsp. vegetable oil
• 3 cups small button mushrooms
• 2 cups sliced onions
• 1 Tbsp. minced garlic
• 1 Tbsp. tomato paste
• 3 Tbsp. all-purpose flour
• 1 ⁄2 cup dry sherry
• 1 1⁄2 cups low-sodium beef broth
• 1 Tbsp. Worcestershire sauce
• 1 ⁄4 cup sour cream
• 2 Tbsp. chopped fresh parsley

Preparation

Step 1

Sauté steaks in oil over medium-high heat about 4 minutes per side for rare (or to desired doneness). Remove and keep warm.

Add mushrooms to pan and sauté 3 minutes. Stir in onion and cook 3 minutes more. Stir in garlic and tomato paste and cook 1 minute. Sprinkle with flour; cook 1 minute.

Deglaze the pan with sherry, scraping up browned bits from bottom of pan. Add broth and Worcestershire; simmer until thickened, 3 minutes.

Off heat, stir in sour cream. Pour sauce over steaks, then garnish with parsley. Serve with Roasted Asparagus.

Nutrition Information
Per serving: 508 cal; 27g total fat (10g sat); 110mg chol; 194mg sodium; 15g total carbs; 2g fiber; 45g protein