Beef With Rosemary-Mushroom Sauce

• 1 (8 ounce) package sliced mushrooms
• 1 cup dry red wine
• 1 lb boneless beef top sirloin steak (about 3/4-inch thick)
• 1 cup chopped green onion
• 14 cup chopped fresh parsley, divided
• 1 12 teaspoons chopped fresh rosemary
• 1 teaspoon balsamic vinegar
• 4 garlic cloves, minced
• 1 (10 1/2 ounce) can beef consomme
• 1 (8 ounce) can tomato sauce

1. Combine the mushrooms, wine, and steak in a large heavy-duty zip-lock plastic bag; seal.
2. Marinate in the refrigerator 30 minutes, turning occasoinally.
3. Remove steak from bag, reserving mushrooms/marinade.
4. Place a large nonstick skillet that has been coated with cooking spray over med-high heat.
5. Add in steak; cook 6 minutes or until desired degree of doneness, turning after 3 minutes; remove steak from pan.
6. Combine onions, 2 tablespoons parsley, rosemary, and remaining ingredients; add onion mixture and mushroom/marinade mixture to the skillet; bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring often.
7. Cut beef diagonally across the grain into thin slices.
8. Place beef on a serving plate; spoon mushroom sauce over beef.
9. Sprinkle with 2 tablespoons parsley.

mushrooms, red wine, boneless beef, green onion, fresh parsley, rosemary, balsamic vinegar, garlic, beef consomme, tomato sauce

Taken from www.food.com/recipe/beef-with-rosemary-mushroom-sauce-223836 (may not work)