Saucy Cubed Steak
|Beef cubed steak||1 1⁄2 Pound|
|Semi condensed cream of mushroom soup||7 1⁄2 Ounce (1 Can)|
|Plain low-fat yogurt||1⁄3 Cup (5.33 tbs)|
|Dry white wine||1 Tablespoon|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
Place meat in a 12x71/2x2-inch baking dish.
Cover with clear plastic wrap; vent by leaving a small area unsealed at the edge of the dish.
Micro-cook on 100% power (HIGH) for 6 to 8 minutes or till done, turning the meat and rearranging once.
Let meat stand, covered, while preparing sauce.
For sauce, in a 2-cup measure stir together the soup, yogurt, and wine.
Stir in mushrooms.
Micro-cook, uncovered, on 100% power (HIGH) for 3 to 4 minutes or till heated through, stirring once.
Transfer the meat to a serving platter.
Pour the sauce atop.
Sprinkle with paprika, if desired.
Serving size: Complete recipe
Calories 970 Calories from Fat 253
% Daily Value*
Total Fat 29 g44.2%
Saturated Fat 10.9 g54.4%
Trans Fat 0 g
Cholesterol 310.9 mg103.6%
Sodium 2367.8 mg98.7%
Total Carbohydrates 26 g8.6%
Dietary Fiber 1.3 g5.1%
Sugars 10 g
Protein 145 g289.1%
Vitamin A 1.1% Vitamin C 1%
Calcium 16.7% Iron 39.6%
*Based on a 2000 Calorie diet