Beef with Rosemary-Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 consomm |
1 (8-ounce) can no-salt-added tomato sauce |
Directions:
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.
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