Steaks with Mush­room Sauce

Country Woman - - LET’S EAT - —STEPHANIE ALLEE CHAM­BERS­BURG, PA

Th­ese rich steaks are smoth­ered in a mush­room-wine sauce to cre­ate a won­der­fully sa­vory en­tree.

PREP: 15 MIN. • COOK: 20 MIN. MAKES: 4 SERV­INGS

1 cup boil­ing wa­ter

1/2 cup sun-dried toma­toes

(not packed in oil), juli­enned 2 tsp. but­ter

2 cups whole fresh

mush­rooms, quar­tered 1 shal­lot, chopped

2 gar­lic cloves, minced

1 beef top sir­loin steak (11/2

lbs.), cut into 4 pieces

1/2 tsp. pep­per

1/4 tsp. salt

1 Tbsp. olive oil

1/2 cup dry red wine or

re­duced-sodium beef broth 1/4 tsp. dried thyme

1 to 2 Tbsp. all-pur­pose flour 11/4 cups re­duced-sodium

beef broth

1. In a small bowl, pour boil­ing wa­ter over sun-dried toma­toes; let stand 5 min­utes. Drain.

2. In a large non­stick skil­let coated with cook­ing spray, heat but­ter over medium-high heat; saute mush­rooms and shal­lot un­til ten­der, 3-4 min­utes. Add gar­lic; cook and stir 1 minute. Re­move from pan.

3. Sprin­kle steaks with pep­per and salt. In same skil­let, heat oil over medium heat; cook steaks un­til de­sired done­ness (for medium-rare, a ther­mome­ter should read 135°; for medium, 140°), 5-7 min­utes per side. Re­move from pan; keep warm.

4. Add wine and thyme to skil­let; bring to a boil, stir­ring to loosen browned bits from pan. Cook, un­cov­ered, un­til liq­uid is re­duced by half. In a bowl, mix flour and broth un­til smooth; grad­u­ally add to wine mix­ture. Stir in toma­toes and mush­room mix­ture; bring to a boil. Cook and stir un­til thick­ened, about 2 min­utes. Spoon over steaks.

PER SERV­ING 353 cal., 12g fat (4g sat. fat), 76mg chol., 402mg sod., 13g carb. (6g su­gars, 3g fiber), 39g pro. Di­a­betic ex­changes: 5 lean meat, 1 starch.

`I wouldn’t dream of mak­ing my fa­vorite steak without mak­ing th­ese potatoes, too.❞

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