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    You are in: Home / Recipes / Beef and Mushrooms in a Light Cream Sauce Recipe
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    Beef and Mushrooms in a Light Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    ratherbeswimmin''s Note:

    In 'The Six O' Clock Scramble' by Aviva Goldfarb

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    Units: US | Metric


    1. 1
      Remove the sour cream from the refrigerator so it warms slightly.
    2. 2
      Stir the mustard into the sour cream and set it aside.
    3. 3
      In a large heavy skillet, heat the oil over med-high heat.
    4. 4
      Sear the meat (cook without moving it) on all sides for about 1 minute until it is no longer pink on the outside.
    5. 5
      With a slotted spatula or spoon, transfer the meat to a plate.
    6. 6
      Using the same skillet, decrease the heat to medium and add the butter.
    7. 7
      Add the mushrooms, celery, and dill and saute them for about 5 minutes until they are softened.
    8. 8
      Add the wine and soy sauce and continue cooking the mixture for about 5-7 minutes until the vegetables are very tender and most of the liquid is absorbed.
    9. 9
      If the vegetables get too dry, add 1/4 cup water to the skillet.
    10. 10
      Return the meat to the skillet and cook it for 2-3 minutes until it is cooked through.
    11. 11
      Decrease the heat to low, let the temperature lower for a minute, and stir in the sour cream mixture until it is warmed through; taste and adjust seasoning with salt and pepper.
    12. 12
      Remove it from the heat; serve it over egg noodles.

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    Nutritional Facts for Beef and Mushrooms in a Light Cream Sauce

    Serving Size: 1 (208 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 248.1
    Calories from Fat 152
    Total Fat 16.8 g
    Saturated Fat 7.5 g
    Cholesterol 74.2 mg
    Sodium 502.0 mg
    Total Carbohydrate 4.6 g
    Dietary Fiber 1.0 g
    Sugars 1.5 g
    Protein 19.8 g

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