| 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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