Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 pounds boneless sirloin steak, cut into 1/2-inch strips
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 10-1/2-ounce can condensed beef broth
- 1/2 cup water
- 1/4 cup Madeira or sherry wine
- 1 tablespoon catsup
- 1 tablespoon Worcestershire sauce
- 1 4-ounce can sliced mushrooms (drain; reserve liquid)
- 2 tablespoons cornstarch
- 1/4 cup sour cream
- 3 cups hot cooked rice
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
Cook meat and onion with salt, garlic powder and pepper in oil in large skillet until meat is brown and onion is transparent. Stir in broth, water, wine, catsup and Worcestershire sauce. Bring to a boil, reduce heat, cover, and simmer 20 minutes or until meat is tender. Stir in mushrooms.
Blend cornstarch with mushroom liquid; stir into meat mixture. Cook, stirring, until clear and thickened, about 3 minutes. Stir in sour cream just before serving. Serve over hot rice.