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Ingredients
- Total time: 35 minutes
- 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
- Nutrition Information
- Per serving: 508 cal; 27g total fat (10g sat); 110mg chol; 194mg sodium; 15g total carbs; 2g fiber; 45g protein
Details
Servings 4
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.
1. For the best browning, cook steaks in a heavy-bottomed sauté pan and don’t move them much.
2. Cook tomato paste for a minute to deepen tomato flavor. Deglaze with sherry to further enhance flavor.
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