Recipe - Easy And Elegant Beef Stroganoff

1 pound Beef sirloin steak, cut
Across grain bite size
One half teaspoon Ground pepper, prefer. white
2 tablespoon Butter or margarine
6 ounce Portobello or white mushroom
6 Scallions, cut or sliced up
1 cn Beef gravy (10 One half oz.)
2 tablespoon Balsalmic vinegar or 1 Tbs.
Redwine vinegar
1/3 cup Light sour cream

Sprinkle steak strips with half the pepper.

Melt 1 T butter in large, preferably nonstick, skillet over medhigh heat.
Add cut or sliced up mushrooms, whites of scallions and remaining pepper. Cook,
stirring often, until mushrooms are tender, about 8 minutes. Remove with
slotted spoon to bowl.

Wipe skillet clean. Add remaining butter and heat over high heat until
sizzling. Add beef strips and stirfry about 2 minutes until browned. Stir
in gravy and vinegar; bring to a boil. Remove from heat and stir in sour
cream until blended. Sprinkle with green part of scallions. Serve
immediately.

Per serving: 184 cal, 19 g. pro, 6 g carb, 10 g fat, 342 mg sodium.
Reprinted from Woman's Day magazine, April 1996.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini