Beef With Rosemary-Mushroom Sauce

• 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 consomme
• 1 (8-ounce) can no-salt-added tomato sauce

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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mushrooms, red wine, cooking spray, green onions, fresh parsley, rosemary, balsamic vinegar, garlic, beef consommue, salt

Taken from www.myrecipes.com/recipe/beef-with-rosemary-mushroom-sauce (may not work)