SIRLOIN WITH RED WINE AND MUSHROOM SAUCE

Sirloin with Red Wine and Mushroom Sauce image

Yield Serves 4; 3 ounces beef and 1/4 cup sauce per serving

Number Of Ingredients 13

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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

Steps:

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.
Nutrition information
(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
Dietary Exchanges
1 vegetable
3 lean meat