Beef with Rosemary-Mushroom Sauce

Randy Mayor; Mary Catherine Muir
The robust sauce is also good over mashed potatoes.

Yield:

4 servings (serving size: 3 ounces beef and 1/2 cup sauce)

Recipe from

Nutritional Information

Calories 229
Caloriesfromfat 26 %
Fat 6.6 g
Satfat 2.3 g
Monofat 2.5 g
Polyfat 0.7 g
Protein 30 g
Carbohydrate 12.4 g
Fiber 1.7 g
Cholesterol 69 mg
Iron 5.1 mg
Sodium 479 mg
Calcium 55 mg

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

March 2001