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    BEEF WITH ROSEMARY-MUSHROOM SAUCE


    Source of Recipe


    Cooking Light, March 2001

    Recipe Introduction


    The robust sauce is also good over mashed potatoes.

    Active time: 15 min Start to finish: 50 min

    1 Serving - 3 ounces beef and 1/2 cup sauce: Calories: 229 (Cal. from fat: 26%), Fat: 6.6g (Saturated: 2.3g), Cholesterol: 69mg, Sodium: 479mg, Carbohydrate: 12.4g, Protein: 30g.

    List of Ingredients




    1 (8-ounce) package presliced mushrooms
    1 cup dry red wine
    1 pound boneless top sirloin steak (about 3/4 inch thick)
    Cooking spray
    1 cup chopped green onions
    1/4 cup chopped fresh parsley, divided
    1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
    1 teaspoon balsamic vinegar
    4 garlic cloves, minced
    1 (10 1/2-ounce) can beef consommé
    1 (8-ounce) can no-salt-added tomato sauce

    Recipe



    Combine the presliced mushrooms, wine, and steak in a large zip-top plastic bag, and seal. Marinate in the refrigerator for 30 minutes, turning occasionally.
    Remove the steak from bag, reserving marinade. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook for 6 minutes or until desired degree of doneness, turning after 3 minutes. Remove from pan.

    Combine the onions, 2 tablespoons parsley, rosemary, and remaining ingredients. Add onion mixture and reserved marinade to pan. Bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring frequently.

    Cut the beef diagonally across grain into thin slices. Place beef on a serving platter. Spoon the mushroom sauce over beef. Sprinkle with 2 tablespoons parsley.

    4 servings.


 

 

 


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