Brandy Pepper Steak
Source of Recipe
healthy Choice
List of Ingredients
4 beef eye round steaks (4 oz. each) -- 3/4 inch thick
1 teaspoon coarsely ground pepper -- (1 to 3)
1/2 cup ready-to-serve beef broth
2 teaspoons cornstarch
4 ounces sliced fresh mushrooms -- (1 /12 cups)
1/4 cup sliced green onions
1 tablespoon brandy
1/4 teaspoon salt
1. Sprinkle both sides of steaks evenly with pepper. Set aside. In 1-quart saucepan, combine
broth and cornstarch. Stir until blended. Stir in mushrooms, onions, brandy and salt. Cook
over medium heat for 3 to 4 minutes, or until mixture is thickened and translucent, stirring
constantly. Cover to keep warm. Remove from heat. Set sauce aside.
2. Spray cooking grid with nonstick vegetable cooking spray. Prepare grill for medium direct
heat. Place steaks on cooking grid. Grill, covered, for 10 to 12 minutes, or until desired
doneness, turning steaks over once. Makes 4 servings.
Serve with Corn & Leek Pudding (page 84) and steamed new potatoes (recipe included).
Serving size (1 steak, 158 grams)
According to the cookbook:
Per Serving: 185 Calories (55 calories from fat), 6g Fat (2g sat fat), 28g Pro, 3g Carb, 286mg
Sod, 65mg Chol, 1g sugar, 1g Fiber
Menu Planning Guide provides: 1 Meat, Poultry & Fish, 1/2 Vegetable
Diet Exchanges: 1 Lean Meat, 1/2 vegetable
Weight Watcher Points: 4
Recipe
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