Beef with Mushroom Sauce
For a more elegant dinner, broil beef tenderloin instead of eye round steaks and make the sauce using 1/3 cup dry red wine and 1/3 cup water in place of the vegetable juice in the recipe.
Prep Time:
20 mins
Total Time:
28 mins
Servings:
4 (1 steak and 3 tablespoons sauce) servings
Ingredients
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1/8 teaspoon black pepper
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4 3-ounce beef eye round steaks, trimmed of separable fat
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1 cup sliced fresh mushrooms
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1/2 cup sliced green onions
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2 cloves garlic, minced
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2 teaspoons butter or margarine
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2 teaspoons cornstarch
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2/3 cup low-sodium vegetable juice
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1/2 teaspoon instant beef bouillon granules
Directions
1.
Rub pepper over meat. Place meat on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat until desired doneness, turning once. Allow 10 to 12 minutes for medium rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F).
2.
Meanwhile, in a saucepan cook mushrooms, onions, and garlic in hot butter until vegetables are tender. Stir in cornstarch. Add vegetable juice and beef bouillon granules. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Keep warm while cooking meat. Serve the sauce over meat. Makes 4 (1 steak and 3 tablespoons sauce) servings.
Nutrition information
Calories 170, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 51 mg, Sodium 181 mg, Carbohydrate 5 g, Fiber 1 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 21%, Calcium 2%, Iron 10%. Exchanges: Vegetable 1, Lean Meat 2.5.
Percent Daily Values are based on a 2,000 calorie diet
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