INGREDIENTS

INSTRUCTIONS

MUSHROOM SAUCE
TIP: A five ounce-serving, trimmed about 20% yields 4 oz meat.
Preheat the broiler. Sprinkle each steak with pepper and set aside.
Spray the onion slices with nonstick cooking spray and arrange them on a
rack in the broiling pan. Broil, turning frequently, until the slices are
lightly browned. Remove and transfer them to a serving plate; set aside and
keep warm.
Set the steaks on the rack in the broiling pan and broil until desired
doneness, about 3 to 4 minutes per side. (Two minutes per side for 1/2-inch
thick steak.)
Meanwhile, prepare the mushroom sauce. In a medium nonstick skillet heat
the olive or vegetable oil. Add the mushrooms and garlic; cook over
medium-high heat, stirring frequently, until the mushrooms are browned,
about 4 minutes.
In a small bowl or measuring cup, combine a little of the beef broth and
the cornstarch, stirring to dissolve the cornstarch. Add the remaining beef
broth and sherry. Stir the broth mixture into the mushrooms and continue to
stir and cook until the mixture comes to a boil.
Reduce the heat to low and let simmer until the mixture thickens, about 1
minute.
To serve, arrange the steak on the plate with the onions. Top with sauce
and garnish with parsley if desired. Makes 2 servings. - From "Simply Light
Cooking," by Weight Watchers, (Plume, $13).
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and
edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC
estimates 29.7% CFF, 447 cals, 14.3 g fat.
Recipe by: Weight Watcher's Simply Light Posted to Digest eat-lf.v097.n108
by PATh <phannema@wizard.ucr.edu> on Apr 23, 1997

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