Why Not Eat The Sour Cream You Love?!
For years, you’ve been told to avoid sour cream or to eat the light version. That’s because 90 percent of its calories are derived from fat, at least half of which is saturated.
Sure, the percentage of fat is high, but the total amount isn’t. Consider that a serving of sour cream is 2 tablespoons. That provides just 52 calories—half the amount that’s in a single tablespoon of mayonnaise—and less saturated fat than you’d get from drinking a 12-ounce glass of 2 percent reduced-fat milk.
More importantly, sour cream is a close relative of butter, which means you’re eating natural animal fat, not dangerous trans fat. And besides, full-fat tastes far better than the light or fat-free products, which also have added carbohydrates.
1 1/2 lbs sirloin steak (boneless), cut into thin strips
1/2 cup butter
2 small onions, chopped
1 garlic clove, crushed
2 cups sliced mushrooms
1/3 cup dry white wine
1 1/4 cups sour cream (for serve day)
Prep Day: Melt 1/4 cup of butter in skillet and brown steak strips. Set aside. Add remaining 1/4 cup butter to skillet, melt and add onions and garlic, frying until soft. Add mushrooms, wine, salt and pepper. Simmer for 5 minutes. Add meat to freezer safe bags or containers and pour sauce over. Cool and freeze.
Serve Day: Thaw overnight in fridge or for 4-5 hours at room temperature. Add to saucepan and heat over medium heat for 25 minutes. Stir in sour cream before serving. You can serve over rice or noodles. Yum!