Oftentimes in reading [the Bible], every word seemed to touch my heart. I felt a harmony between something in my heart, and those sweet and powerful words. I seemed often to see so much light exhibited in every sentence, and such refreshing food communicated, that I could not get along in reading; often dwelling long on one sentence, to see the wonders contained in it; yet almost every sentence seemed to be full of wonders.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Miamiherald, Meat/beef	2	Servings

INGREDIENTS

		Vegetable oil spray
3/4	lb	Steak, about 3/4" thick
2	md	Shallots; sliced
2	oz	Mushrooms; sliced
1/2	tb	Flour
1/4	c	Dry red wine
1/4	c	Defatted, low-salt chicken stock
1/2	tb	Tomato paste
2	tb	Freshly chopped parsley
		Salt and pepper

INSTRUCTIONS

FORMATTED BY LISA CRAWFORD
Spray a medium-size nonstick skillet with vegetabls
oil spray.  Remove as much fat as possible from steak
and cut into 2 pieces.  Heat pan on medium high and
brown steak 2 minutes on each side.  Lower heat, add
shallots and cook for 2 more minutes.  Turn the steak
and add mushrooms, cook for 2 more minutes.  Remove
steak to individual plates. Add flour to the skillet
and mix the vegetables until dissolved.  Raise the
heat and add the wine.  Cook 1 minute.  Add stock and
tomato paste. Cook 4 minutes to reduce liquid and
thicken.  Add salt and pepper to taste.  Spon sauce
over steak and sprinkle with parsley.
Nutritional info per serving: 415 cal; 37g pro, 8g
carb, 23g fat (51%), .6g fiber, 115mg chol, 119mg
sodium
Source: Dinner in Minutes, Miami Herald, 9/28/95
Posted to MM-Recipes Digest V3 #224
Date: 18 Aug 96 00:31:41 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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