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Beef with Rosemary-Mushroom Sauce

Recipe Introduction


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.