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.

Recipe from Diabetic Living
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  • 1/8 teaspoon black pepper
  • 4 3 ounces beef eye round steaks, trimmed of separable fat
  • 1 cup sliced fresh mushrooms
  • 1/2 cup sliced green onions
  • 2 cloves garlic, minced
  • 2 teaspoons butter or margarine
  • 2 teaspoons cornstarch
  • 2/3 cup low-sodium vegetable juice
  • 1/2 teaspoon instant beef bouillon granules
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).
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

Per Serving: cal. (kcal) 170, Fat, total (g) 7, chol. (mg) 51, sat. fat (g) 3, carb. (g) 5, fiber (g) 1, pro. (g) 20, vit. A (IU) 534.49, vit. C (mg) 12.4, sodium (mg) 181, calcium (mg) 20.19, iron (mg) 1.8, Vegetables () 1, Lean Meat () 2.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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