| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Dijon mustard |
| 2 | tb | Burgundy or other dry red wine |
| ts | Coarsely ground pepper | |
| 2 | Cloves garlic; minced | |
| 1 | lb | Lean; boneless sirloin steak, trimmed |
| Vegetable cooking spray | ||
| 1 | c | Sliced fresh mushrooms |
| 1 1/2 | tb | All purpose flour |
| 1 | c | Reduced sodium; fat free beef broth |
| 1/2 | c | Burgundy or other dry red wine |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
This one is easy, quick and low fat too.....just right for a sweetie! from "Southern Living 94' " Combine first 4 ingredients. Coat steak on both sides w/ mustard mix, and place in shallow dish. Cover and refrigerate 8hrs. Place steak on rack coated w/ cooking spray; place rack in broiler pan. Broil 3" from heat(w/ electric oven door partially opened) 4-5min on each side or til desired degree of doneness. Let stand 5min. Thinly slice steak diagonally across grain; keep warm. Coat a nonstick skillet w/ cooking spray; add mushrooms, and cook, stirring constantly, over medium heat til tender. Add flour; cook 1min, stirring constantly. Gradually add beef broth and 1/2C burgundy; cook, stirring constantly, til thickened. Stir in salt and pepper. Serve evenly over meat. 4 servings. Per serving: cal 213(31% from fat); fat 6.8g(2.4g saturated); cholesterol 80mg; sod 435mg; carbo 6.5g; fiber 0.5g; protein 28.2g Posted to KitMailbox Digest by "Dan/Trina D." <itisme@swbell.net> on Feb 08, 1998
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