1 (8-ounce) package presliced mushrooms
\n1 cup dry red wine
\n1 pound boneless top sirloin steak (about 3\/4 inch thick)
\nCooking spray
\n1 cup chopped green onions
\n1\/4 cup chopped fresh parsley, divided
\n1-1\/2 tsp. chopped fresh or 1\/2 tsp. dried rosemary
\n1 tsp. balsamic vinegar
\n4 garlic cloves, minced
\n1 (10-1\/2-ounce) can beef consomme
\n1 (8-ounce) can no-salt-added tomato sauce<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 3 oz. beef and 1\/2 cup sauce<\/p>\n
Calories: 229
\nFat: 6.6g
\nFIber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n