2 tabl. flour
1 tabl. dried parsley, divided
1/4 tsp black pepper
2 (4 oz each) lean minute or cube steaks
1/2 cup thinly sliced onion
1/2 cup (2.5 oz jar) sliced mushrooms, undrained
(I used a 4 oz can and drained a little liquid out)
3 tabl. f/f sour cream
1 tabl. f/f milk
Spray a lg. skillet with butter Pam. In a shallow dish, combine flour, 1 tsp. parsley
flakes, and blk pepper. Evenly coat steaks, one at a time. (I used the left over flour
in the sauce at the end)
Brown steaks about 4 min. on each side. Lower heat. Add onions and undrained mushrooms.
Cover and simmer about 12 - 15 min. or until onion is tender. Remove meat from skillet
and cover to keep warm. Stir in sour cream, f/f milk, and remaining 2 tsp of parsley.
Continue cooking, stirring until mixture is heated through. Cover steak with sauce.
Serves 2 HE 3 pro, 1 veg, 1/4 slider, 5 opt. cal
226 cal, 6gm fat, 28gm pro, 15gm carb, 263 sodium, 2gm fiber
Diabetic: 3 meat, 1 veg 1/2 starch
WW 5 pts a serving.
Dinner for Two