Atkins Beef Recipes

Ingredients:

1 1/4 lb skirt steak or beef tenderloin, cut 2" by 1" st
Salt, to taste
Freshly-ground black pepper, to taste
2 tbsp canola oil
1 tbsp butter
1/2 cup finely-chopped Spanish onion
1 cup small white mushrooms
1/4 cup dry red wine
1 cup reduced sodium beef broth
= (or 3 tbspns demi-glace mixed
with 3/4 cup water)
1/4 cup sour cream
1 tsp Dijon mustard

Instructions:

Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large
nonstick skillet heat oil over medium-high heat. Brown meat in batches,
about 1 minute per side. Transfer to a platter and place in oven.

Melt butter in skillet; add onion and cook 3 minutes, until softened. Add
mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid
evaporates. Add wine; cook 5 minutes. Stir in beef broth and cook 10
minutes, until mushrooms are coated with a thick sauce.

Stir in sour cream and mustard. Add meat and accumulated juices. Reduce
heat to low and cook 2 to 3 minutes, until meat is heated through. Season
to taste with salt and pepper.

This recipe yields 4 servings.

Carbohydrates: 4 grams
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 28 grams
Fat: 44 grams
Calories: 539

Description:
"No recipe file would be complete without this 18th century classic Russian
entrée. Do not overcook the meat, it will toughen."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-01-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 128 Calories; 13g Fat (95.0%
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 14mg
Cholesterol; 62mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 1/2
Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 4