| 1 1/4 lb skirt steak or possibly beef tenderloin cut 2" by 1" strips Salt to taste Freshly-grnd black pepper to taste |
5 oz |
$5.99 per pound
|
$1.87 |
| 2 Tbsp. canola oil |
1 1/2 teaspoons |
$4.49 per 40 fluid ounces
|
$0.03 |
| 1 Tbsp. butter |
3/4 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
| 1/2 c. finely-minced Spanish onion |
2 tablespoons |
$0.79 per pound
|
$0.03 |
| 1 c. small white mushrooms |
1/4 cup |
$3.69 per 8 ounces
|
$0.28 |
| 1/4 c. dry red wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 1 c. reduced sodium beef broth (or possibly 3 tbspns demi-glace mixed with 3/4 c. water) |
1/4 cup |
n/a
|
|
| 1/4 c. lowfat sour cream |
1 tablespoon |
$2.65 per 16 ounces
|
$0.08 |
| 1 tsp Dijon mustard |
1/4 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| Total per Serving |
$2.52 |
| Total Recipe |
$10.10 |
Suggestions?