Beef With Rosemary-Mushroom Sauce

(from saymyname’s recipe box)

Source: Cooking Light

Serves 4 people

Categories: Beef, Cooking Light, Main Dish

Ingredients

  • 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
  • 1/4 cup chopped fresh parsley, divided
  • 1 1/2 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

Directions

  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.

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