Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Water | not in our table | 0 |
| Sauce | 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
- 4 top round steaks
- ½ cup dry sherry
- 4 tbsp water
- 2 tbsp chopped chives
- 2 tbsp steak sauce
- 1 tsp Dijon mustard
- 1 can sliced mushrooms, drained (4 oz)
Directions
Place steaks in shallow nonmetallic dish.
Combine dry sherry, water, chives, steaks sauce and mustard.
Pour over steaks, cover, and marinate overnight in refrigerator.
Drain steaks and reserve marinade.
Broil, pan fry or barbeque steaks to medium rare.
Put reserved marinade in pan.
Add mushrooms to mixture in pan and bring to a boil.
Place steaks on hot platter and pour marinade over them.
Try this with baked potatoes, wilted spinach salad and cinnamon apple sauce for dessert.
Add a good California zinfandel wine to drink.
Category:Cathy's Recipes
Category:Beef topside Recipes
Category:Beef steak Recipes
Category:Sherry Recipes
Category:Mushroom Recipes
Category:Dijon mustard Recipes