A delicately sweet reduction of red wine, mushrooms, tomato sauce, and herbs crowns tender beef slices.

　　

Ingredients

Serves 4; 3 ounces beef and 1/4 cup sauce per serving

　　5 ounces medium button mushrooms, sliced

　　1/3 cup merlot or other dry red wine (regular or nonalcoholic)

　　1 1-pound boneless top sirloin steak (about 1 inch thick), all visible fat discarded

　　1/2 cup no-salt-added tomato sauce

　　2 medium green onions, finely chopped

　　1 teaspoon very low sodium beef bouillon granules

　　1 teaspoon dried basil, crumbled

　　3/4 teaspoon sugar

　　1/2 teaspoon dried oregano, crumbled

　　1/8 teaspoon garlic powder

　　1/8 teaspoon salt

　　Cooking spray

　　2 tablespoons snipped fresh parsley

　　

Step 1

In a large shallow glass dish, stir together the mushrooms and wine. Add the beef, turning to coat. Cover and refrigerate for 8 to 12 hours, turning occasionally.

　　

Step 2

In a small bowl, stir together the tomato sauce, green onions, bouillon granules, basil, sugar, oregano, garlic powder, and salt. Set aside.

　　

Step 3

Lightly spray a large skillet with cooking spray. Heat over medium-high heat. Drain the beef well, reserving the marinade. Cook the beef for 4 minutes. Turn over. Cook for 2 minutes, or to the desired doneness. Transfer to a cutting board. Set aside.

　　

Step 4

Pour the reserved marinade and the tomato sauce mixture into the skillet, scraping the bottom and side to dislodge any browned bits. Cook over medium-high heat for 3 minutes, or until the liquid is reduced to 1 cup, stirring occasionally. Remove from the heat.

　　

Step 5

Slice the beef and transfer to plates. Spoon the mushroom sauce over the beef. Sprinkle with the parsley.

　　

Nutrition information

Step 6

(Per serving)

　　

Step 7

Calories: 190

　　

Step 8

Total fat: 4.5g

　　

Step 9

Saturated: 2.0g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 0.5g

　　

Step 12

Monounsaturated: 2.0g

　　

Step 13

Cholesterol: 56mg

　　

Step 14

Sodium: 131mg

　　

Step 15

Carbohydrates: 7g

　　

Step 16

Fiber: 2g

　　

Step 17

Sugars: 4g

　　

Step 18

Protein: 25g

　　

Step 19

Calcium: 24mg

　　

Step 20

Potassium: 731mg

　　

Dietary Exchanges

Step 21

1 vegetable

　　

Step 22

3 lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition