• 1 Tbs. plus 1 tsp. oil
• 13 ounces lean beef strips
• 1 clove garlic, crushed
• 1 onion, finely sliced
• 3 ounces mushrooms, sliced
• 1 Tbs. plus 1 tsp. brandy
• 1 Tbs. Dijon mustard
• 1/2 tsp. dried thyme leaves
• 1/2 cup plus 2 Tbs. light sour cream
• 1/4 bunch parsley leaves

Heat half the oil in a heavy nonstick skillet over medium high heat. Sauté beef strips quickly, in batches if ecessary, until meat is well browned.

Remove from pan and set aside. Add remaining oil to skillet and sauté garlic, onion and mushrooms 2-3 minutes or until onion is transparent. Add brandy, mustard and thyme and sauté 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.

Per serving: calories 269, fat 14.8g, 52% calories from fat, cholesterol 59mg, protein 22.4g, carbohydrates 8.1g, fiber 1.2g, sugar 5.0g, sodium 143mg, diet points 6.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 2.9, Sugar: 0.0, Very lean meat protein: 2.8

  view detailed nutritional information

The recommended wines are: Burgundy, Pinot Noir, or Pinot Blanc.