- 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
- 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
How to Make It
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.
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