Beef in Creamy Mushroom Sauce


Beef in Creamy Mushroom Sauce

Tips on How to Make Beef in Creamy Mushroom Sauce For a more tender chew, cut the beef across the grain. You can freeze the meat for about 20 minutes or until partially firm to make slicing. Dredging the beef in flour before pan-frying keeps it moist and tender as well as thicken the mushroom gravy.

You can create a very good recipe


2 tablespoons cornstarch
1 cup water
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
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 mostaccioli


Procedures: Stir cornstarch into water; set aside. Trim fat from beef steak. Cut beef
into thin strips, about 1 1/2? 1/2 inch.

Spray 10-inch skillet with nonstick cooking spray; heat over medium-high
heat. Cook onion, garlic, salt and pepper in skillet about 3 minutes,
stirring frequently, until onion is tender. Stir in beef and bell pepper.
Cook about 4 minutes, stirring frequently until beef is no longer pink.
Stir in mushrooms.

Add brandy to skillet; sprinkle bouillon granules over beef mixture. Heat
to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream.
Stir in cornstarch mixture. Cook over medium-high heat about 2 minutes,
stirring frequently until thickened. Stir in chives. Serve over

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