The robust sauce is also good over mashed potatoes.

Recipe by Cooking Light March 2001

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Randy Mayor; Mary Catherine Muir

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

229 calories; calories from fat 26%; fat 6.6g; saturated fat 2.3g; mono fat 2.5g; poly fat 0.7g; protein 30g; carbohydrates 12.4g; fiber 1.7g; cholesterol 69mg; iron 5.1mg; sodium 479mg; calcium 55mg.