BEEF WITH ROSEMARY-MUSHROOM SAUCE The robust sauce is also good over mashed potatoes. 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 consommé 1 (8-ounce) can no-salt-added tomato sauce

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.
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.

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.

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.

4 servings.

1 Serving - 3 ounces beef and 1/2 cup sauce: Calories: 229 (Cal. from fat: 26%), Fat: 6.6g (Saturated: 2.3g), Cholesterol: 69mg, Sodium: 479mg, Carbohydrate: 12.4g, Protein: 30g.

[Cooking Light, March 2001]