3 tbs. skim milk
2 large egg whites
1/3 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
4 (4 oz.) cubed sirloin steaks
2 tsp. vegetable oil
12 oz. mushrooms, sliced or quartered
2 1/2 tbs. all-purpose flour
1/2 tsp. salt
1 can (14 oz.) fat-free beef broth
Combine the milk with the egg whites and stir with a wire whisk. Combine the flour, onion powder, garlic powder, salt and pepper in a shallow dish. Working with one steak at a time, dip in the egg mixture and then dredge in the flour mixture.
Heat the oil in a large non-stick skillet over medium-high heat. Add the steaks and cook 3 minutes on each side, or until browned. Remove the steaks from the pan and keep warm.
Add the mushrooms to the pan and saute' 3 to 4 minutes. Combine the flour and salt with the beef broth, stirring with a whisk. Add the broth mixture to the mushrooms in the pan. Bring to a boil and cook 1 to 2 minutes, stirring constantly until the gravy thickens. Spoon the gravy over the steaks and serve. This recipe makes 4 servings, 8 points each.