Still Working the Red Meat In

I am feeling better, and not so sluggish. I think I have more energy. I'm not hungry all the time, and I seem to be getting used to smaller servings. I still maintain glasses of water to help me feel full, but I'm not "starving" all the time.

Tonight we fixed another family favorite, that everyone ate! YAY!

Braised Steak with Mushrooms and Sour Cream

Prep: 15 minutes - Cook: 1 hour and 15 minutes

3  tablespoons all-purpose flour divided

1/8  teaspoon salt

1/8 teaspoon freshly ground pepper

1  pound lean boneless sirloin steak - cut into 1" cubes

2  teaspoons olive oil

1  cup chopped onion

3  garlic cloves, minced

2  (8-ounce) packages presliced mushrooms

1  (14-ounce) can fat-free, less-sodium beef broth, divided

1  tablespoon dried mustard

1/2  teaspoon dried thyme

1/2  teaspoon salt

1/4 teaspoon freshly ground pepper

1/3 cup reduced-fat sour cream

2  cups cooked egg noodles (about 1 2/3 cups uncooked)

1.  Combine 2 tablespoons flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a large sealable plastic bag; add steak. Seal and shake well to coat.

2.  Heat oil in a large Dutch oven over medium-high heat; add steak, browning an all sides. Add onion, garlic, and mushrooms; sauté 5 minutes.

3.  Combine 2 tablespoons broth and remaining tablespoon flour; stir well with whisk. Set aside.

4. Add remaining broth, mustard, and next 3 ingredients to steak mixture in pan. Bring to a boil; cover, reduce heat, and simmer for 45 minutes.

5.  Stir in broth/flour mixture, simmer, uncovered, 10 minutes. Remove from heat, and let stand 5 minutes. Stir in sour cream. Serve over noodles. Yield: 4 servings.

Per serving: CAL 393 (34% from fat); FAT 14.8g (sat 5.3g); PRO 28.5g; CARB 34.8g; SOD 679mg

Today's Calories - 1200