Sirloin Tips with Mushrooms
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
sirloin steak -- trimmed -- cubed |
|
2 |
tablespoons |
unsalted butter |
|
1 |
whole |
shallot -- minced |
|
1 |
clove |
garlic -- minced |
|
8 |
ounces |
mushroom caps -- Portobello sliced |
|
1/3 |
cup |
red wine |
|
1/3 |
cup |
low sodium beef broth |
|
1 |
teaspoon |
low sodium soy sauce |
|
1 |
teaspoon |
low sodium Worcestershire sauce |
|
1 |
teaspoon |
dijon mustard |
| Heat a tablespoon of butter in large skillet. Brown the steak on all sides and remove from pan. Add remaining butter to skillet. Add shallots and mushrooms and cook until browned and mushrooms release their liquid. Add garlic, red wine, Worcestershire sauce, dijon, soy sauce, and beef broth. Heat to boiling. Reduce heat. Add meat back to pan and cook until beef has heated through. Makes 6 Servings. |
| Per Serving: 213 Calories; 14g Fat (63.8% calories from fat); 16g Protein; 3g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 99mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. |