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The Washington Post

Steak and Mushroom Kebabs With Sour Cream-Dill Sauce

Steak and Mushroom Kebabs With Sour Cream-Dill Sauce 4.000
Jul 20, 2005

Kebabs are fun to make and easy to cook, as long as you do not mix ingredients with different cooking times on the same skewer. When in doubt, use separate skewers for each item.

This recipe is a take on beef stroganoff. Mustard, dill and sour cream strike the Russian notes. For the steak, tenderloin would be great, but sirloin or even top round works fine. Try to use metal skewers, because they eliminate any danger of the skewers burning. If using bamboo skewers, soak them in water for at least 30 minutes before grilling.

In keeping with the Russian theme, serve the kebabs with cucumber salad and steamed new potatoes.


Servings: 4
Ingredients
  • For the sauce
  • 1/2 cup low-fat or regular sour cream
  • 1 tablespoon Dijon-style mustard
  • 2 tablespoons chopped dill
  • Salt
  • Freshly ground black pepper
  • For the kebabs
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons olive oil or vegetable oil
  • Salt
  • Freshly ground black pepper
  • 1 1/2 pounds tenderloin (or sirloin or top round), cut into 1- to 1 1/2-inch cubes
  • 1 pound small white mushrooms, stems removed if desired

Directions

For the sauce: Combine the sour cream, mustard, dill, and salt and pepper to taste. Set aside.

For the kebabs: Preheat the grill on medium-high.

Meanwhile, in a medium bowl combine the mustard, 1 tablespoon of the oil, and salt and pepper to taste. Add the steak cubes and toss to coat evenly.

Thread the cubes of steak onto skewers. On skewers of their own, carefully skewer the mushrooms so they can lay flat on the grill, then brush the mushrooms lightly with the remaining oil, and sprinkle with salt and pepper to taste.

Place the skewers on the preheated grill and cook, turning every few minutes until the steak reaches the desired doneness -- about 8 to 10 minutes for medium-rare -- and the mushrooms have browned and softened, 10 to 12 minutes.

Remove the meat and mushrooms from the skewers and divide evenly among individual plates. Spoon on the sauce; serve immediately.


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Tested by Stephanie Witt Sedgwick.

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E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 620


% Daily Values*

Total Fat: 49g 75%

Saturated Fat: 18g 90%

Cholesterol: 130mg 43%

Sodium: 239mg 10%

Total Carbohydrates: 9g 3%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 35g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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