Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| 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 |
| 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 beef top loin steaks (approximately 1 1/2 lbs.)
- 1 tbsp. butter
- Sauce
- 1/2 lb. fresh mushrooms, sliced
- 1 tbsp. butter
- 1/2 c. onion, chopped
- 2 tbsp. flour
- 1 1/2 c. Half-and-half
- 2 tsp. Worcestershire sauce
- 1 tsp. garlic powder
- Salt & pepper to taste
Directions
Trim steaks and allow to sit at room temperature for 2 hours.
Meanwhile in a heavy skillet saute mushrooms in butter until they are slightly brown
Add onions and continue to saute until onions are golden and transparent
Sprinkle with flour and stir to blend.
Add half & half, stirring a little at a time, simmer until thick and creamy.
Add Worcestershire sauce, garlic powder, salt and pepper.
In another skillet, brown a tablespoon butter; add steaks and brown slightly on both sides.
Reduce heat, cover and allow steaks to simmer for a few minutes in their own juices.
Pour mushroom sauce over steaks and continue simmering for a few more minutes until they are tender and done to your liking.
Serves 4. Enjoy.