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Beef with Rosemary-Mushroom Sauce

Randy Mayor; Mary Catherine Muir
Yield 4 servings (serving size: 3 ounces beef and 1/2 cup sauce)
The robust sauce is also good over mashed potatoes.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  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 a serving platter. Spoon the mushroom sauce over beef. Sprinkle with 2 tablespoons parsley.

Cook's Notes

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.