Sirloin with Red Wine and Mushroom Sauce
- 5 ounces medium button mushrooms, sliced
- 1/3 cup merlot or other dry red wine (regular or nonalcoholic)
- 1 1-pound boneless top sirloin steak (about 1 inch thick), all visible fat discarded
- 1/2 cup no-salt-added tomato sauce
- 2 medium green onions, finely chopped
- 1 teaspoon very low sodium beef bouillon granules
- 1 teaspoon dried basil, crumbled
- 3/4 teaspoon sugar
- 1/2 teaspoon dried oregano, crumbled
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- Cooking spray
- 2 tablespoons snipped fresh parsley
- In a large shallow glass dish, stir together the mushrooms and wine.
- Add the beef, turning to coat.
- Cover and refrigerate for 8 to 12 hours, turning occasionally.
- In a small bowl, stir together the tomato sauce, green onions, bouillon granules, basil, sugar, oregano, garlic powder, and salt.
- Set aside.
- Lightly spray a large skillet with cooking spray.
- Heat over medium-high heat.
- Drain the beef well, reserving the marinade.
- Cook the beef for 4 minutes.
- Turn over.
- Cook for 2 minutes, or to the desired doneness.
- Transfer to a cutting board.
- Set aside.
- Pour the reserved marinade and the tomato sauce mixture into the skillet, scraping the bottom and side to dislodge any browned bits.
- Cook over medium-high heat for 3 minutes, or until the liquid is reduced to 1 cup, stirring occasionally.
- Remove from the heat.
- Slice the beef and transfer to plates.
- Spoon the mushroom sauce over the beef.
- Sprinkle with the parsley.
- (Per serving)
- Calories: 190
- Total fat: 4.5g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.0g
- Cholesterol: 56mg
- Sodium: 131mg
- Carbohydrates: 7g
- Fiber: 2g
- Sugars: 4g
- Protein: 25g
- Calcium: 24mg
- Potassium: 731mg
- 1 vegetable
- 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)