|Lean boneless beef steak||3⁄4 Pound (Flank Steak, Chuck, Or Top Round)|
|Salad oil||1 Tablespoon|
|Onion||1 Small, finely chopped|
|Mushrooms||1⁄4 Pound, sliced|
|All purpose flour||1 1⁄2 Tablespoon|
|Regular strength beef broth||1⁄2 Cup (8 tbs)|
|Dijon mustard||1⁄2 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Buttered noodles||1⁄2 Cup (8 tbs), hot cooked|
|Chopped parsley||1 Tablespoon|
Cut beef across the grain into 1/8 to 1/4 inch-thick slanting slices about 3 inches long.
Sprinkle generously with pepper.
Melt 1 tablespoon of the butter with oil in a wide frying pan over high heat.
Add beef and cook until just browned on all sides (about 1 1/2 minutes total).
Remove beef and set aside.
Reduce heat to medium.
Melt the remaining 2 tablespoons butter in pan.
Stir in onion and mushrooms and cook until soft; then stir in flour and cook until bubbly.
Stir in broth and mustard and cook, stirring, until thickened.
Return meat to pan.
Add nutmeg and cream, season to taste with salt, and heat through.
Serving size: Complete recipe
Calories 1383 Calories from Fat 829
% Daily Value*
Total Fat 93 g143.4%
Saturated Fat 44.6 g222.9%
Trans Fat 0.8 g
Cholesterol 397.5 mg132.5%
Sodium 1114.4 mg46.4%
Total Carbohydrates 45 g15.1%
Dietary Fiber 5 g20.1%
Sugars 11.1 g
Protein 85 g170%
Vitamin A 47.8% Vitamin C 52.4%
Calcium 12.5% Iron 64.7%
*Based on a 2000 Calorie diet