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 tsp. chopped fresh or 1/2 tsp. dried rosemary
1 tsp. balsamic vinegar
4 garlic cloves, minced
1 (10-1/2-ounce) can beef consomme
1 (8-ounce) can no-salt-added tomato sauce

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 T. 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 T. parsley.

Yield: 4 servings
Serving size: 3 oz. beef and 1/2 cup sauce

Calories: 229
Fat: 6.6g
FIber: 1g