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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (393g) Recipe makes 4 servings |
||
| Calories 572 | ||
| Calories from Fat 340 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.8g | 58% | |
| Saturated Fat 19.6g | 98% | |
| Monounsaturated Fat 12.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 151mg | 50% | |
| Sodium 623mg | 25% | |
| Potassium 991mg | 28% | |
| Total Carbohydrate 13.5g | 4% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 3.1g | ||
| Protein 44.0g | 87% | |
Ingredients
- 1 1/2 lbs top round steaks, cut into strips
- 1 medium onion, chopped
- 3 tablespoons butter or 5 tablespoons butter (if using fresh mushrooms)
- 3 tablespoons flour
- 1 can beef consomme
- 1 tablespoon catsup
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon pepper
- 1/2 teaspoon dried basil
- 1 dash nutmeg
- 1 (6 ounce) can mushrooms, drained or 1/2 lb fresh mushrooms
- 1 cup sour cream, room temperature
Directions
1
Set sour cream aside to warm to room temperature.2
Saute onions in 3 Tbsp butter.3
Stir in flour.4
Gradually add consomme, stirring constantly.5
Add catsup, worcestershire, pepper, basil, and nutmeg.6
Simmer at least 15 minutes, stirring occasionally.7
Brown meat, salt and add to completed sauce.8
Add canned mushrooms.9
For fresh mushrooms, saute in 2 Tbsp butter, then add to sauce.10
Just before serving, stir in sour cream and heat.11
Do not allow to boil.12
Serve with egg noodles or rice.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Chef #840557
On Oct 14, 2008
This recipe came out very good. My kids loved it. Thank you! I didn't have Worcestershire sauce; so I used A1 steak sauce. But it still came out very good.
From: Chef #555515
On Jul 29, 2008
This was OK. I made the recipe as is, but I was not really crazy about the flavor. I think it was the beef consomme that I was not really liking, so just a personal preference. I will make this again, but next time I think I will just try beef broth.
From: Heidi in Wisconsin
On Oct 2, 2004
Excellent! Excellent! I served this to (rather picky) company today and they just raved about it. My husband doesn't care for mushrooms so I left those out, and I doubled the recipe, added a little mustard powder for added zing, and they couldn't get enough of it. Thanks for a "keeper" recipe!
From: 1TexasLizard
On Dec 7, 2004
After researching lots of other recipes, I chose this one. What a hit!!! Not too heavy.....just right. However, I must admit that I added a pinch of dried mustard. Other than that, did not change a thing. Again, thanks!
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