Pepper Steak With Port Mushroom Sauce

• 1 1/2 c. sliced shiitake mushroom caps (about 3 1/2 oz.)
• 1 Tbsp. flour
• 1/3 c. Port or sweet wine or wine vinegar
• 1/4 c. shallots, minced
• 1 Tbsp. balsamic vinegar
• 1 c. beef broth
• 1 tsp. Worcestershire sauce
• 1 tsp. tomato paste
• 1/8 tsp. dried rosemary
• 1/2 tsp. Dijon mustard

1. Prepare the Port Mushroom Sauce; set aside and keep warm. Combine mushrooms and flour in a bowl; toss. Combine the wine, shallots and balsamic vinegar in a medium skillet. Bring to boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire sauce, tomato paste and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard. Yield: 1 cup.

shiitake mushroom, flour, sweet wine, shallots, balsamic vinegar, beef broth, worcestershire sauce, tomato paste, rosemary, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129414 (may not work)