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Chef with red wine glass


Serves 4 -6


    • 1 pound Florida ostrich or emu fajita strips, cut in 1-inch sections or skirt steak sliced and cut into 1-inch lengths
    • 1 teaspoon salt
    • 1/2 teaspoon ground fresh black pepper
    • vegetable spray

    • 8 ounces Florida mushrooms, sliced
    • 1/2 cup chopped onion
    • 1/2 teaspoon chopped garlic

    • 3 tablespoons flour
    • 1½ cups beef broth
    • 2 tablespoons tomato paste
    • 2 tablespoons sherry
    • 2 teaspoons dill weed
    • 1 cup fat-free sour cream
    • 1 teaspoon salt
    • 1/2 teaspoon pepper


Season meat with salt and pepper.

Heat a non-stick frypan. When hot, apply vegetable spray and add meat, stirring constantly, until most of the pink disappears.

Remove meat from pan and add mushrooms; when they begin to release liquid, add onions and garlic.

Cook this mushroom mixture until liquid has evaporated, then add flour stirring to coat mixture.

Add beef broth all at once stirring constantly with a wire whisk; bring to a boil.

Add tomato paste.

Reduce heat and simmer for 2 - 3 minutes.

Add remaining ingredients and remove from heat.

Serve over rice or egg noodles.

Courtesy of the Florida Department of Agriculture and Consumer Services



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