Nutritional Information CALORIES 229 FAT 6.6g PROTEIN 30g CARBOHYDRATES 12.4g FIBER 1.7g CHOLESTEROL 69mg SODIUM 479mg Beef With Rosemary -Mushroom Sauce Ingredients 1 (8-ounce) package presliced white mushrooms (produce department) 1 cup dry red cooking wine (aisle # 1) 1 pound boneless top sirloin steak, about 3/4 inch thick (service meat department) Cooking spray of your choice (aisle # 8) 1 cup chopped green onions, scallions (produce department) 1/4 cup chopped fresh parsley, divided (produce department) 1-1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary (produce department or spice rack aisle # 8) 1 teaspoon balsamic vinegar (aisle # 6) 4 garlic cloves, minced (produce department) 1 (10-1/2-ounce) can Campbell's beef consomme soup (aisle # 6) 1 (8-ounce) can no-salt-added Hunts tomato sauce (aisle # 7) Directions   The robust sauce is also good over mashed potatoes. Combine the presliced mushrooms, wine, and steak in a large zip-top plastic bag, and seal. Marinate in the refrigerator for 30 minutes, turning occasionally. Remove the steak from bag, reserving marinade. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; cook for 6 minutes or until desired degree of doneness, turning after 3 minutes. Remove from pan. Combine the onions, 2 tablespoons parsley, rosemary, and remaining ingredients. Add onion mixture and reserved marinade to pan. Bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring frequently. Cut the beef diagonally across grain into thin slices. Place beef on a serving platter. Spoon the mushroom sauce over beef. Sprinkle with 2 tablespoons parsley. Servings Serves 4 Serving size: 3 ounces beef and 1/2 cup sauce. Time To Cook Preparation Time:1 hour including 45 minutes of marinade time.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.