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Pepper Steak with Mushroom Gravy
Source: dlife

The leanest cut of beef in a creamy mushroom gravy.

Rating:
Prep Time: 10 minutes
Cook Time: 12 minutes
Difficulty: Intermediate

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
, 2 1/2 Meat , 1/2 Milk , 1/2 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 1/2 lb  extra lean beef tenderloin
1 1/2 tsp  peppercorns, green, ground
0 1/2 tsp  ground thyme
0 1/2 tsp  ground oregano
0 1/4 tsp  salt
1 each  cooking spray
0.3333 cup  cold water
1 each  Bouillon, beef, powdered, serving
0 3/4 cup  fresh mushroom slices
0 3/4 cup  fat free milk
2 tbsp  white all purpose flour
0 1/2 tsp  ground thyme
0.6667 cup  Sour Cream, fat free
1 pinch  fresh thyme
Directions
  1. In a small bowl, stir together the pepper, ½ teaspoon dried thyme, oregano, and salt.
  2. Trim fat from steaks, sprinkle both sides of steaks with pepper mixture, and press it into the meat.
  3. Spray nonstick coating on an unheated large nonstick skillet. Preheat the skillet over medium heat.
  4. 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.
  5. Add water and bouillon granules to the skillet. Bring to boiling, and add the mushrooms. Cook until tender, about 2 minutes.
  6. Stir together milk, flour, and ½ teaspoon dried thyme, and add to mushroom mixture. Cook and stir until bubbly and thickened.
  7. Stir in sour cream, and heat through, but do not boil.
  8. Spoon sauce over steaks, and garnish with fresh sprigs of thyme if desired.

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