Sirloin with Red Wine and Mushroom Sauce

  1. In a large shallow glass dish, stir together the mushrooms and wine.
  2. Add the beef, turning to coat.
  3. Cover and refrigerate for 8 to 12 hours, turning occasionally.
  4. In a small bowl, stir together the tomato sauce, green onions, bouillon granules, basil, sugar, oregano, garlic powder, and salt.
  5. Set aside.
  6. Lightly spray a large skillet with cooking spray.
  7. Heat over medium-high heat.
  8. Drain the beef well, reserving the marinade.
  9. Cook the beef for 4 minutes.
  10. Turn over.
  11. Cook for 2 minutes, or to the desired doneness.
  12. Transfer to a cutting board.
  13. Set aside.
  14. Pour the reserved marinade and the tomato sauce mixture into the skillet, scraping the bottom and side to dislodge any browned bits.
  15. Cook over medium-high heat for 3 minutes, or until the liquid is reduced to 1 cup, stirring occasionally.
  16. Remove from the heat.
  17. Slice the beef and transfer to plates.
  18. Spoon the mushroom sauce over the beef.
  19. Sprinkle with the parsley.
  20. (Per serving)
  21. Calories: 190
  22. Total fat: 4.5g
  23. Saturated: 2.0g
  24. Trans: 0.0g
  25. Polyunsaturated: 0.5g
  26. Monounsaturated: 2.0g
  27. Cholesterol: 56mg
  28. Sodium: 131mg
  29. Carbohydrates: 7g
  30. Fiber: 2g
  31. Sugars: 4g
  32. Protein: 25g
  33. Calcium: 24mg
  34. Potassium: 731mg
  35. 1 vegetable
  36. 3 lean meat

button mushrooms, merlot, nosalt, green onions, basil, sugar, oregano, garlic, salt, cooking spray, parsley

Taken from www.epicurious.com/recipes/food/views/sirloin-with-red-wine-and-mushroom-sauce-392109 (may not work)

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