Sirloin with Red Wine and Mushroom
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Sirloin with Red Wine and Mushroom calories by ingredient
Introduction
Dietary Exchanges: 1 Vegetable 3 lean meat. This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere Dietary Exchanges: 1 Vegetable 3 lean meat. This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhereNumber of Servings: 4
Ingredients
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1- pound Boneless top sirloin (about 1 inch thick), all visible fat discarded
5 ounces Button mushrooms, sliced
1/3 cup Merlot or other dry red wine (regular or nonalcoholic)
4 ounces 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
Vegetable oil spray
2 tablespoons Snipped fresh parsley
Directions
*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.
Member Ratings For This Recipe
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