Rosemary Beef With Shallot Sauce

• 2 lb. lean round steak, thinly sliced and cut into bite-sized pieces
• 1/2 tsp. black pepper
• 2 tsp. fresh rosemary, chopped
• 1/2 tsp. garlic salt
• 2 tsp. olive oil
• 4 shallots, finely chopped
• 1 medium sweet red pepper, chopped
• 1 lb. mushrooms, sliced
• 1/2 c. light sour cream
• 1/4 c. light cream cheese
• rosemary sprigs (for garnish)

1. Season steak pieces with pepper, rosemary and garlic salt. Heat olive oil in a large skillet over medium-high heat.
2. Add shallots and red pepper; saut until tender, about 2 minutes.
3. Add steak and saut 2 to 3 minutes or until slightly browned.
4. Add mushrooms and cook until tender.
5. Remove from heat and mix in sour cream and cream cheese.
6. Garnish with fresh rosemary sprigs, if desired.

lean round steak, black pepper, fresh rosemary, garlic salt, olive oil, shallots, sweet red pepper, mushrooms, light sour cream, light cream cheese, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83628 (may not work)