Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Beef with Rosemary-Mushroom Sauce

Source: Cooking Light-3/01





List of Ingredients



• 1 ( 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 cloves garlic, minced
  
• 1 (10 1/2 ounce) can beef consomme
  
• 1 (8 ounce) can no-salt-added tomato sauce
  






Instructions



1. Combine the mushrooms, wine, and steak in a large zip-top plastic bag, and seal. Marinate in refrigerator 30 minutes, turning occasionally.
   
   
2. Remove the steak from bag, reserving marinade. Place a large nonstick skillet over medium-high heat. Add steak; cook for 6 minutes or until degree of doneness, turning after 3 minutes. Remove from pan.
   
   
3. 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.
   
   
4. Cut the beef diagonally across grain into thin slices. Place beef on serving platter. Spoon the mushroom sauce over beef. Sprinkle with 2 tablespoons parsley.
   
   
5. Servings: 4
   
   
6. serving size: 3 ounces beef and 1/2 cup sauce 229 cal, 6.6g fat, 30g pro, 12.4g carb, 69mg chol, 479mg sod.