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Beef In Creamy Mushroom Sauce

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  Beef tenderloin 10 Ounce, cut into 1-inch-thick slices
  Margarine 1 Tablespoon
  Minced onion 2 Tablespoon
  Garlic 1⁄2 Clove (2.5 gm), minced
  Thinly sliced mushrooms 1 Cup (16 tbs)
  All-purpose flour 1 Tablespoon
  Canned beef broth 3⁄4 Cup (12 tbs)
  Tomato paste 2 Teaspoon
  Sour cream 3 Tablespoon
  Freshly ground pepper 1 Dash
  Chopped fresh parsley 1 Tablespoon
  Cooked noodles/Long grain rice, hot 1 Cup (16 tbs)

On rack in broiling pan broil tenderloin slices 2 to 4 inches from heat source, turning once, until rare.
While meat is broiling, in 9-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is translucent, about 2 minutes.
Add mushrooms and cook, stirring occasionally, for 3 minutes.
Sprinkle flour over vegetables and stir quickly to combine; gradually stir in broth.
Add tomato paste and cook, stirring constantly, until mixture is slightly thickened.
Remove skillet from heat and stir in sour cream, pepper, and parsley; add meat and cook just until heated through.
Serve over hot noodles or rice.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1400 Calories from Fat 410

% Daily Value*

Total Fat 46 g71.3%

Saturated Fat 16.1 g80.3%

Trans Fat 0.1 g

Cholesterol 330.9 mg110.3%

Sodium 834.1 mg34.8%

Total Carbohydrates 147 g48.9%

Dietary Fiber 6.1 g24.3%

Sugars 5.6 g

Protein 88 g176.3%

Vitamin A 46% Vitamin C 39%

Calcium 21% Iron 53.5%

*Based on a 2000 Calorie diet


Beef In Creamy Mushroom Sauce Recipe