A quick dinner that everyone will love. Tender juicy steak and mushrooms smothered in rich, cream sauce. Serve over your choice of egg noodles or rice.
- 1 Lb London Broil Steak Trimmed of Fat; Thinly Sliced
- 1 Tbsp Paprika
- 1 Tsp Garlic Salt
- 1 Tbsp Olive Oil
- 1 Onion Diced
- 8 Oz Sliced Mushrooms
- 1/2 Cup Chicken Broth Low sodium
- 1/2 Cup Tomato Juice Low sodium
- 2 Tbsp Flour
- 2 Tbsp Worcestershire Sauce
- 1 Cup Sour Cream Low fat
- Optional: 1/4 Cup Fresh Chives Diced
In a large bowl, sprinkle steak with paprika and garlic salt. Toss to coat. Allow to sit for 15 minutes to marinate.
In large sauté pan, heat oil. Working in batches, sear off the meat in oil using a slotted spoon. When browned, remove to a plate with paper towels on it to drain oil away from beef.
Add in onions and mushrooms to pan and cook until onion are softened and mushrooms release their liquids, about 8 minutes.
Whisk together chicken broth, tomato juice, flour, and Worcestershire sauce. Add this mixture to the pan, stirring, until mixture becomes very thick.
Stir in beef and sour cream and heat through.
Serve over egg noodles or rice. If desired, top with fresh chives.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate:
- Dietary Fiber: