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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pepper Steak with Mushroom Gravy

Source: dlife

The leanest cut of beef in a creamy mushroom gravy.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	173.8

Total Carbs	8.9 g

Dietary Fiber	0.4 g

Sugars	3.9 g

Total Fat	4.6 g

Saturated Fat	1.8 g

Unsaturated Fat	0.0 g

Potassium	105.8 mg

Protein	25.3 g

Sodium	433.0 mg

Dietary Exchanges 4.6 Fat, 0.1 Vegetables, 2.2 Meat, 0.1 Milk, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 lb extra lean beef tenderloin 1.5
1 1/2 tsp peppercorns, green, ground 0.5
0 1/2 tsp ground thyme 0.5
0 1/2 tsp ground oregano 0.25
0 1/4 tsp salt 1.0
1 each cooking spray 0.3333
0.3333 cup cold water 1.0
1 each Bouillon, beef, powdered, serving 0.75
0 3/4 cup fresh mushroom slices 0.75
0 3/4 cup fat free milk 2.0
2 tbsp white all purpose flour 0.5
0 1/2 tsp ground thyme 0.6667
0.6667 cup Sour Cream, fat free 1.0
1 pinch fresh thyme

Directions

In a small bowl, stir together the pepper, ½ teaspoon dried thyme, oregano, and salt.
Trim fat from steaks, sprinkle both sides of steaks with pepper mixture, and press it into the meat.
Spray nonstick coating on an unheated large nonstick skillet. Preheat the skillet over medium heat.
Add the steaks to the skillet, and cook to the desired doneness, turning once (8 to 10 minutes for medium rare or up to 12 to 14 minutes for medium). Remove steaks from skillet, cover and keep warm.
Add water and bouillon granules to the skillet. Bring to boiling, and add the mushrooms. Cook until tender, about 2 minutes.
Stir together milk, flour, and ½ teaspoon dried thyme, and add to mushroom mixture. Cook and stir until bubbly and thickened.
Stir in sour cream, and heat through, but do not boil.
Spoon sauce over steaks, and garnish with fresh sprigs of thyme if desired.