Ingredients:
1 tablespoon plus 1 teaspoon oil
13 ounces lean beef strips
1 clove garlic, crushed
1 onion, finely sliced
3 ounces mushrooms, sliced
1 tablespoon plus 1 teaspoon brandy
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme leaves
1/2 cup plus 2 tablespoons light sour cream
1/4 bunch parsley leaves


Directions:
Heat half the oil in a heavy nonstick skillet over medium high heat. Saute beef strips quickly, in batches if necessary, until meat is well browned. Remove from pan and set aside. Add remaining oil to skillet and saute garlic, onion and mushrooms 2-3 minutes or until onion is transparent. Add brandy, mustard and thyme and saute 2-3 minutes. Return meat to pan and cook through. Remove from heat and stir in sour cream. Reheat if necessary, but do not boil. Season with salt and pepper to taste and garnish with parsley.
Calories: 268 Fat: 14.8g Carbohydrate: 8g Fiber: 1g