Sirloin with Red Wine and Mushroom
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1- pound Boneless top sirloin (about 1 inch thick), all visible fat discarded5 ounces Button mushrooms, sliced1/3 cup Merlot or other dry red wine (regular or nonalcoholic)4 ounces No-salt-added tomato sauce2 Medium green onions, finely chopped1 teaspoon Very low sodium beef bouillon granules1 teaspoon Dried basil, crumbled3/4 teaspoon Sugar1/2 teaspoon Dried oregano, crumbled1/8 teaspoon Garlic powder1/8 teaspoon SaltVegetable oil spray2 tablespoons Snipped fresh parsley
*In a large airtight plastic bag, combine the steak, mushrooms, and wine. Seal the bag and turn to coat. 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.
Heat a large nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Remove the steak from the marinade; reserve the marinade. Shake the excess liquid from the steak. Cook the steak for 4 minutes. Turn the steak. Cook for 2 minutes, or until the desired doneness. Transfer to a cutting board.
Pour the reserved marinade with the mushrooms and the tomato sauce mixture into the pan residue in 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.
To serve, slice the steak and transfer to plates. Spoon the mushroom sauce over the steak. Sprinkle with the parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user FLIP_C.
In a small bowl, stir together the tomato sauce, green onions, bouillon granules, basil, sugar, oregano, garlic powder, and salt. Set aside.
Heat a large nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Remove the steak from the marinade; reserve the marinade. Shake the excess liquid from the steak. Cook the steak for 4 minutes. Turn the steak. Cook for 2 minutes, or until the desired doneness. Transfer to a cutting board.
Pour the reserved marinade with the mushrooms and the tomato sauce mixture into the pan residue in 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.
To serve, slice the steak and transfer to plates. Spoon the mushroom sauce over the steak. Sprinkle with the parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user FLIP_C.
Nutritional Info Amount Per Serving
- Calories: 264.7
- Total Fat: 9.2 g
- Cholesterol: 100.9 mg
- Sodium: 164.6 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.0 g
- Protein: 36.0 g
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